Chilaquiles Recipe: How to Make Them at Home

Chilaquiles are a traditional Mexican breakfast dish of fried corn tortilla pieces simmered in red or green salsa. They are usually topped with crema, crumbled queso fresco, sliced onion and avocado, and often served with eggs.

To make chilaquiles at home, fry corn tortilla wedges until crisp, then toss them in hot salsa for a minute or two. Top them right away and serve. The whole dish takes about 30 minutes, and a shortcut version with good chips takes 15.

This recipe covers mexican chilaquiles verdes and rojos, fried and baked chips, regional styles, food safety for the eggs, high-altitude frying and what to eat with them. The green version starts with a bright tomatillo salsa verde, so make that first if you have time.

What Are Chilaquiles?

Chilaquiles are crisp tortilla triangles covered in salsa and simmered until the tortillas start to soften. Leftover tortillas are typically the base, which made the dish a classic way to use up yesterday's stack.

Green or red salsa is poured over the chips. Pulled chicken is sometimes added. Common garnishes are crema, crumbled queso fresco, sliced onion and avocado. Refried beans, eggs (scrambled or fried) and guacamole are common sides.

The name comes from Nahuatl. Related Nahuatl words include chīlātl, "chile water," and quilitl, "edible plant." Chilaquiles are usually eaten at breakfast or brunch.

The dish has a long written history in the United States as well. Encarnación Pinedo's cookbook El cocinero español, published in California in 1898, included recipes for chilaquiles a la mexicana and chilaquiles with dried shrimp.

Chilaquiles Rojos vs Chilaquiles Verdes

The two main styles differ only in the sauce. Both use the same chips and toppings.

• Sauce base: Tomatillos, green chiles (chilaquiles rojos: Dried red chiles, tomatoes)
• Chiles: Serrano or jalapeño (chilaquiles rojos: Guajillo, ancho or chipotle)
• Flavor: Bright, tangy, fresh (chilaquiles rojos: Earthy, smoky, deeper)
• Color: Green (chilaquiles rojos: Brick red)
• Best with: Fried eggs, chicken (chilaquiles rojos: Fried eggs, cecina or beef)

This recipe gives a chilaquiles verdes recipe first and a red sauce right after. Pick one, or make both and serve half and half.

Chilaquiles Ingredients

This recipe serves 4.

For the Tortilla Chips

• 12 corn tortillas (6-inch), a day or two old
• 1 cup neutral oil with a high smoke point, such as canola or peanut
• 1/2 teaspoon kosher salt

For Chilaquiles Verdes Sauce

• 1 pound tomatillos, husked and rinsed (about 8 medium)
• 1 to 2 serrano or jalapeño chiles, stemmed
• 1/2 small white onion, cut in chunks
• 2 garlic cloves, peeled
• 1/2 cup cilantro, loosely packed
• 1 cup chicken or vegetable broth
• 1 tablespoon oil
• Salt, to taste

For Chilaquiles Rojos Sauce

• 4 dried guajillo chiles, stemmed and seeded
• 1 dried ancho chile, stemmed and seeded
• 2 Roma tomatoes
• 1/4 white onion
• 2 garlic cloves
• 1 1/2 cups chicken or vegetable broth
• 1 tablespoon oil
• Salt, to taste

Toppings

• 4 eggs, fried or scrambled
• 1/2 cup Mexican crema
• 1/2 cup crumbled queso fresco
• 1/4 white onion, thinly sliced
• 1 avocado, sliced
• Cilantro leaves
• Optional: 2 cups shredded cooked chicken, refried beans, pickled jalapeños, radishes

Equipment

• Large heavy skillet or Dutch oven, at least 12 inches wide
• Blender
• Medium saucepan
• Slotted spoon or spider
• Sheet pan lined with paper towels
• Instant-read thermometer (for the oil and the eggs)

How to Make Chilaquiles Verdes

1. Cut the tortillas. Stack the tortillas and cut them into 6 wedges each. Spread them out for 15 minutes to dry if they are fresh.
2. Cook the salsa base. Put the tomatillos, chiles, onion and garlic in a saucepan. Cover with water and simmer 10 minutes, until the tomatillos turn olive green and soft.
3. Blend. Drain, then blend the vegetables with the cilantro, 1/2 cup broth and 1/2 teaspoon salt until smooth.
4. Fry the sauce. Heat 1 tablespoon oil in the wide skillet over medium-high heat. Pour in the salsa; it will spatter. Stir and simmer 5 minutes, then add the rest of the broth. Season with salt. Pour into a bowl and wipe the pan.
5. Fry the chips. Heat the 1 cup oil in the skillet to 350°F. Fry the wedges in batches for 2 to 3 minutes, turning once, until golden and crisp. Drain on paper towels and salt right away.
6. Cook the eggs. Fry or scramble the eggs while the chips drain.
7. Combine. Return the salsa to the clean skillet and bring it to a simmer. Add the chips and toss gently to coat. Simmer 1 to 2 minutes for crisp chilaquiles, or 3 to 4 for softer ones.
8. Top and serve. Divide among plates. Add crema, queso fresco, sliced onion, avocado, cilantro and an egg. Serve at once.

How to Make Chilaquiles Rojos

The method is the same. Only the sauce changes.

1. Toast the chiles. Toast the guajillo and ancho chiles in a dry skillet for 20 to 30 seconds per side, until fragrant. Do not let them blacken, or the sauce turns bitter.
2. Soak. Cover the chiles with hot water and soak 15 minutes.
3. Blend. Blend the drained chiles with the tomatoes, onion, garlic, 1 cup broth and 1/2 teaspoon salt until very smooth. Strain for a silky sauce.
4. Fry the sauce. Fry it in 1 tablespoon oil for 5 to 8 minutes, until it darkens. Thin with the remaining broth.
5. Finish. Toss the fried chips in the simmering sauce and top as for the verdes.

For a faster red sauce, start with a jar or batch of smooth Mexican table salsa and thin it with broth.

Fried, Baked or Store-Bought Chips

The chip decides the texture. Here is how the three options compare.

• Fried at home: Best; stays crisp longest (time: 15 minutes; notes: Most traditional, most oil)
• Baked at home: Good; softens faster (time: 15 to 20 minutes; notes: Less oil, slightly drier)
• Store-bought: Fair; can go soggy fast (time: None; notes: Use thick, plain restaurant-style chips)

To bake the chips, brush the wedges lightly with oil and spread them on 2 sheet pans. Bake at 400°F for 12 to 15 minutes, flipping halfway, until crisp and lightly browned.

For store-bought chips, choose thick, unflavored chips. Flavored snack chips carry seasoning that clashes with the salsa. Thin chips collapse in the sauce within a minute.

Corn tortillas are the right choice here. A flour tortilla goes limp in salsa. For more on the two, see this comparison of corn and flour tortillas.

Crispy or Soft: Regional Styles of Mexican Chilaquiles

Mexican chilaquiles change from region to region. The main difference is how long the chips sit in the sauce.

• Central Mexico: The salsa goes on at the last moment, so the chips stay crisp.
• Guadalajara: Chilaquiles simmer in clay pots until thick, close to polenta.
• Sinaloa: They are sometimes made with cream.
• San Luis Potosí: They are often served with cecina instead of pulled chicken.
• Tamaulipas: A red tomato sauce is common.
• Tex-Mex and US brunch menus: Cooks may add pulled pork, beans, avocado, feta, kale or chipotle sauces.

There is no wrong answer. Pull the pan off the heat early for crunch, or let it simmer for a soft, spoonable dish.

Tips for the Best Chilaquiles

• Use stale tortillas. Dry tortillas absorb less oil and fry crisper.
• Fry the salsa. Cooking blended salsa in hot oil deepens the flavor and thickens it.
• Keep the sauce loose. It should coat a spoon but still pour. Chips drink a lot of liquid.
• Salt the chips while hot. Salt sticks only to warm, oily chips.
• Toss right before serving. Chilaquiles wait for no one. Have the eggs and toppings ready first.
• Season the sauce well. The chips dilute it, so taste and add salt before the chips go in.
• Do not crowd the oil. Fry in batches so the oil stays hot and the chips stay crisp.

Variations

• Chilaquiles with chicken. Fold shredded chicken into the sauce with the chips. Smoky chipotle chicken tinga is a great choice.
• With beans. Serve with refried beans, or scatter black beans over the top.
• With beef. Top red chilaquiles with thin grilled steak, in the spirit of the cecina version.
• Half and half. Cook a little of each sauce and plate red on one side, green on the other.
• Baked casserole. Layer chips, sauce and cheese in a baking dish and bake at 375°F for 15 minutes. It sits closer to layered red-sauce enchiladas than to the skillet dish.
• Vegetarian. Use vegetable broth and add sautéed mushrooms or spinach.

High-Altitude Notes for Mountain Kitchens

Breckenridge sits at about 9,600 feet, and altitude changes both the frying and the simmering.

Frying. Lower the frying temperature about 3°F for every 1,000 feet of elevation. At 9,600 feet, that means frying the chips at about 320°F instead of 350°F. Fry a little longer, until golden, so the centers crisp without the edges scorching.

Simmering. Water boils at about 193°F at 10,000 feet, compared with 212°F at sea level. The tomatillos may need a few extra minutes to soften.

Evaporation. Liquids evaporate faster at high elevation, so the salsa thickens quickly. Keep extra broth on hand and thin the sauce just before adding the chips.

Food Safety for Eggs and Chicken

Cook egg dishes to 160°F, and cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. A runny fried yolk is traditional, but it does not meet that guideline, so choose a firm yolk for children, older adults and anyone pregnant.

All poultry should reach 165°F. If you add chicken, use fully cooked meat and reheat it in the simmering sauce until it is hot throughout.

Make-Ahead, Storage and Reheating

Chilaquiles are best eaten the moment they are tossed. After that, the chips keep softening.

Make ahead. Fry the chips up to 2 days ahead and store them airtight at room temperature. Make the salsa up to 3 days ahead and refrigerate it. Toss them together just before serving.

Storage. Refrigerate leftover chilaquiles within 2 hours. Use them within 3 to 4 days.

Reheating. Reheat in a skillet over medium heat until hot, to 165°F. The texture will be soft, close to the Guadalajara style. Add fresh crema and a new fried egg to bring them back to life.

Freezing. Freeze the salsa, not the finished dish. Frozen leftovers are best within 3 to 4 months.

What to Serve with Chilaquiles

• Eggs and beans. Fried or scrambled eggs and refried beans are the classic sides.
• Guacamole. A bowl of chunky homemade guacamole is a common partner.
• Fruit. Fresh mango, papaya or pineapple balances the heat.
• Coffee or juice. Chilaquiles are a breakfast dish, so serve them with hot coffee or fresh orange juice.
• Sweet bread. Mexican pan dulce rounds out a weekend brunch.

Frequently Asked Questions

What is the difference between chilaquiles and nachos?

Chilaquiles are chips simmered in salsa until they start to soften, then topped and eaten with a fork. Nachos are chips covered in melted cheese and toppings and eaten by hand. For the cheesy version, see this guide to loaded sheet-pan nachos.

Can you make chilaquiles with tortilla chips?

Yes. Thick, plain restaurant-style chips work well. Avoid thin or flavored chips, which go soggy fast and clash with the salsa.

Are chilaquiles supposed to be soggy?

They are meant to be softened, not soggy. In central Mexico the salsa goes on at the last moment so the chips stay crisp. In Guadalajara they simmer until thick, so softer chilaquiles are correct too.

Are chilaquiles a breakfast food?

Yes. Chilaquiles are usually eaten at breakfast or brunch, often with eggs and beans. They also make a good late lunch or light dinner.

What does chilaquiles mean?

The name comes from Nahuatl. It is linked to Nahuatl words for "chile water" (chīlātl) and "edible plant" (quilitl), a fitting name for tortillas cooked in chile sauce.

Tortilla Chips and Salsa from the Mi Casa Kitchen

Chilaquiles are not on our menu at Mi Casa Mexican Restaurant & Cantina in Breckenridge. Our kitchen makes the parts, though: housemade white corn tortilla chips, salsa fresca and salsa ramirez. Our chicken tortilla soup also gets crispy tortilla strips in a guajillo chile tomato broth.

See our Breckenridge Mexican food menu for the full lineup. Feeding a group? Our pick-up catering trays include chips and salsa, guacamole and queso for 12 guests, with 24 hours' notice.