Chilaquiles is a Mexican dish that consists of fried tortilla chips, smothered with a red (or green) sauce that is very similar to an enchilada sauce. Today we’re topping it with a fried egg and all the fixings to make one of my favorite breakfasts that can be eaten any time of the day
How is it that I’ve never posted a chilaquiles recipe before? It’s such a simple recipe, but so freaking delicious!
From there it’s up to your imagination on what you can put on top, but I’m keeping it basic, and going with a perfectly fried sunny side up egg – with help from my new and improved Calphalon® Classic Nonstick cookware
This recipe can be as simple as opening a bag of tortilla chips and cracking open a can of off-the-shelf enchilada sauce.
And there is nothing wrong with that! But for this recipe I want to show you how you can go from a few simple ingredients to something that tastes absolutely to die for!
Making tortilla chips from scratch is so much fun and something that doesn’t need to be done the day of (and the same for your sauce). Just grab a bag of corn tortillas, cut into fourths and a little oil heated up in a Calphalon® Classic Nonstick frying pan.
Once these chips are done, they’ll keep in an air tight container for a week.
How To make a red sauce for Chilaquiles
Then there is the red sauce. It’s only a few ingredients:
- Dried Guajillo peppers
- Ancho pepper
Feel free to experiment with some oregano, cumin or other spices native to Mexican cuisine. Similar to the started I make for pozole, you’re going to want to boil the peppers and tomato in water for about 5 minutes, then blend it until smooth with the garlic.
Again, this red sauce will stay good in the fridge for a week in the fridge and can be made for more than just chilaquiles. It’s also great for an enchilada sauce and could be cut mixed in with some chicken broth for a soup starter.
But for today, it’s being used to be mixed in with some freshly made tortilla chips.
How To Cook Chilaquiles
If you want to go full ham and do it all from scratch here are the steps;
- Make the chips: Cut tortillas into fourths and fry in oil until golden brown. Immediately transfer to a paper towel lined rack and salt
- Make the sauce: Roast Tomatoes, peppers in a pan, then add in some water and let it simmer for about 5 minutes until peppers are rehydrated. Blend with a cup of water and an onion.
- Cook the chilaquiles: add a cup of the sauce into a pan with chips and toss until evenly covered, adding more sauce until you’ve reached the your desired consistency.
- Add an egg: In a separate pan, fry up an egg or two. Top over your chilaquiles, garnish and serve
Do you need to add an egg to chilaquiles? Not not really.
But let’s be real – what’s a good chilaquiles recipe without an egg?
Equipment needed for chilaquiles
a good nonstick pan
Calphalon is really bringing it with their new and improved Classic Nonstick Cookware Coating.
It makes frying up an egg an absolute breeze! I normally use a heaping serving of oil and butter to fry an egg and keep it from sticking, but in this pan.
I only needed enough JUST to bring some flavor and get a little crisp to the edge of my eggs. Barely even a tablespoon. And not one bit of hesitation for this egg to fall on top of my chilaquiles.
Sunny side eggs are the way to go for this recipe. It adds to the presentation and takes only a couple minutes to cook. Just add a little water and top your pan with a small lid to steam the top and its done.
Toppings for Chilaquiles
Chilaquiles is almonst like a blank canvas. Well a tasty blank canvas
I like to top mine with:
- pickled onions (spicy in this case)
- queso fresca
- Mexican crema.
It’s sooo good. You get all that bold flavor from the red sauce. There is still just crunch texture in the chips left to give it some texture. By far one of my favorite Mexican breakfast recipes to put together!
Chilaquiles with a fried Egg
FOR THE TORTILLA CHIPS
- 30 small corn tortilla chips
- 1 cup corn oil
FOR THE RED SAUCE
- 2 dried guajillo peppers
- 1 dried ancho chili
- 2 small tomatoes
- 2 cloves garlic
- 1 tsp salt
FOR THE CHILAQUILES
- 2 tbsp oil
- 1 cup red sauce or more to taste
- 2 cups tortilla chips
- 1-2 eggs
- ¼ cup radish sliced
- ¼ cup cilantro chopped
- ¼ cup queso fresco
- 1 tbsp Mexican crema
- ¼ cup pickled red onions
FOR THE TORTILLA CHIPS:
- Cut tortillas into fourths, add into a pan with oil over medium heat in small batches. Pull when light golden brown and no longer can be bent. Salt immediately. Store in an airtight container or bag until ready to serve
FOR THE RED SAUCE:
- Toast peppers and tomatoes in a pan over medium heat until tomato is charred, and pepper are fragrant.
- Add 1 cup water to the pan and reduce to a simmer and cover. Let cook for 5 minutes
- Add tomatoes and peppers into a blender with 1 cup of fresh water, garlic cloves and salt. Blend until smooth.
- Store in an airtight container until ready to use.
FOR THE CHILAQUILES:
- Add 2 tbsp oil to a pan and add about 1 cup of your red sauce and let simmer for 1-2 minutes stirring occasionally.
- Toss in 2 cups of chips, making sure they’re evenly coated. Add more sauce as needed until desired consistency is reached.
- Transfer to a plate, Cook eggs in a small frying pan and top over chilaquiles.
- Add garnishes and serve