Background and History
Chilaquiles, a staple of Mexican cuisine, traces its roots back to ancient Aztec traditions. This hearty dish transforms leftover tortillas into a flavorful and satisfying meal. Often served for breakfast or brunch, chilaquiles have become a beloved comfort food, featuring crispy tortilla chips bathed in vibrant tomato sauce and topped with an array of garnishes.
12, cut into triangles.
Homemade Tomato Sauce
6 medium-sized, chopped.
1 medium-sized, chopped.
1, chopped (seeds removed for milder sauce).
A handful, chopped.
Salt and Black Pepper
Queso Fresco or Cotija Cheese
Fried or Poached Eggs
Approximately 45 minutes
Prepare Homemade Tomato Sauce
In a saucepan, sauté chopped onions and minced garlic until softened.
Add tomatoes, jalapeño, and cilantro. Simmer until the tomatoes break down.
Season with salt and black pepper. Blend the mixture into a smooth sauce.
Fry Tortilla Triangles
In a separate pan, heat vegetable oil for frying.
Fry tortilla triangles until golden and crispy. Remove and drain excess oil on paper towels.
In a large bowl, gently toss the crispy tortilla triangles with the homemade tomato sauce.
Serve with Toppings
Plate the chilaquiles and top with crumbled queso fresco or Cotija cheese, sliced avocado, chopped cilantro, and sliced radishes.
Optionally, add fried or poached eggs on top.
Serve immediately, allowing the tortillas to soak up the flavors of the sauce while maintaining their crispiness.
(Values may vary based on specific ingredients and variations)
Calories: ~300 per serving
Customize the spice level of the tomato sauce with additional jalapeños.
Chilaquiles are versatile; experiment with different toppings like salsa, guacamole, or pickled onions.
Use store-bought tortilla chips for a quicker version.
Check ingredient labels for potential allergens.
Customize the recipe to accommodate specific dietary restrictions or allergies.