Description
Experience the vibrant flavors of traditional Mexican breakfast with these Crispy Chilaquiles featuring both zesty red and green sauces. Perfectly crunchy tortilla chips are simmered in a blended combination of tangy tomatillos, aromatic chiles, and fragrant spices, then topped with creamy queso fresco, fresh avocado, and a fried egg for a satisfying meal.
Ingredients
Scale
Tortillas and Frying
- 6 pieces White Corn Tortillas (A bit stale is best for optimal crunch)
- 1 cup Vegetable Oil (for frying)
Red Sauce
- 4 pieces Dried Guajillo Chiles (seeds removed)
- 2 pieces Dried Arbol Chiles (seeds removed, adjust for heat preference)
- 2 cups Low Sodium Chicken Broth (vegetable broth optional for vegetarian)
Green Sauce
- 6 pieces Tomatillos (husk removed, washed)
- 3 cloves Garlic
- 1 teaspoon Whole Cumin Seeds
- 1 teaspoon Mexican Oregano
- 1 cup Fresh Cilantro (divided between sauces)
- 1 small Onion (sliced)
- 1 teaspoon Salt (adjust to taste)
Garnishes and Toppings
- 1 cup Queso Fresco (crumbled)
- 1/2 cup Mexican Crema
- 1 each Avocado (chopped)
- 4 pieces Eggs (fried)
- 1 cup Black Refried Beans (for serving)
- 1 cup Shredded Chicken (optional)
Instructions
- Prepare Tortilla Chips: Cut the white corn tortillas into wedges and let them dry for several hours for maximum crunch. Alternatively, fry the tortilla wedges in hot vegetable oil for 2-3 minutes until golden and crispy, then drain on paper towels.
- Soften Dried Chiles: Remove seeds from guajillo and arbol chiles. Soak them in boiling water for 10-15 minutes until softened and pliable.
- Make Green Sauce: In a blender, combine the chicken broth, garlic, cumin seeds, Mexican oregano, tomatillos, and half of the fresh cilantro. Blend until smooth.
- Sauté Onion: Heat vegetable oil in a skillet over medium heat. Add sliced onion and sauté until soft and translucent, about 5 minutes.
- Simmer Green Sauce: Pour the blended green sauce into the skillet with sautéed onions. Let it simmer for 10 minutes to develop flavors.
- Prepare Red Sauce: Blend the soaked red chiles together with chicken broth until smooth. Combine this red sauce with the green sauce in the skillet, stir to mix well, season with salt, and simmer on low heat for 5 minutes.
- Combine Tortilla Chips and Sauce: Toss the crispy tortilla chips into the skillet with the blended red and green sauce, stirring gently to fully coat the chips without breaking them.
- Plate and Garnish: Serve the chilaquiles topped with crumbled queso fresco, sautéed onions, a drizzle of Mexican crema, diced avocado, and optionally shredded chicken. Fry eggs separately as desired and serve on top or alongside. Serve with black refried beans on the side for a complete breakfast.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth and omit the shredded chicken.
- Using stale tortillas helps achieve extra crispiness when frying.
- Adjust the quantity of arbol chiles to control the heat level of the sauces.
- To save time, chips can be store-bought, but freshly fried provide the best texture.
- For added texture, you may add chopped onions or radishes as garnish.
- Reheat leftover chilaquiles gently to avoid sogginess and maintain crispiness.
