cook · Cook

How to Make Chilaquiles

Name: How to Make Chilaquiles
Yield: 4
Ingredients: 8-10 corn tortillas; vegetable oil vegetable oil; 1½ cups salsa; Mexican crema Mexican crema; queso fresco queso fresco; white onion white onion; fresh cilantro fresh cilantro

Chilaquiles are fried tortilla chips simmered in salsa until they soften just enough to absorb flavor while keeping some texture. Start with day-old tortillas, cut into triangles, fry until crisp, then simmer briefly in your choice of red or green salsa. Top with crema, cheese, and onion.

Total time: 20 min
Hands-on: 20 min
Serves: 4
Difficulty: Easy

Ingredients

8-10 corn tortillas
vegetable oil vegetable oil
1½ cups salsa
Mexican crema Mexican crema
queso fresco queso fresco
white onion white onion
fresh cilantro fresh cilantro

Step by step

Prepare the tortillas. Cut 8-10 corn tortillas into triangles. Day-old tortillas work best because they fry without getting soggy. If your tortillas are fresh, leave them out for a few hours to dry slightly.
Heat oil for frying. Pour vegetable oil into a heavy skillet until it's about half an inch deep. Heat over medium-high heat until a small piece of tortilla sizzles immediately when dropped in.
Fry the tortilla pieces. Add tortilla triangles in batches, don't overcrowd. Fry for 2-3 minutes until golden and crisp. Remove with a slotted spoon and drain on paper towels. Sprinkle lightly with salt while still warm.
Heat the salsa. In a large skillet, warm 1½ cups of salsa over medium heat. Use salsa roja or salsa verde depending on your preference. Let it come to a gentle simmer.
Add the chips to salsa. Add the fried tortilla chips to the simmering salsa. Stir gently to coat every piece. Cook for 2-3 minutes until the chips soften slightly but still have bite. They should not become mushy.
Serve immediately. Transfer to plates and top with Mexican crema, crumbled queso fresco, thinly sliced white onion, and fresh cilantro. Serve right away while the chips still have texture.

Tips & troubleshooting

Don't let the chips cook too long in the salsa or they'll turn to mush
Make your own salsa for better flavor, but store-bought works in a pinch
Warm your plates before serving so the chilaquiles stay hot longer
If you don't have Mexican crema, thin some sour cream with a little milk
Save time by using good quality tortilla chips instead of frying your own

Variations

Chilaquiles Verdes. Use salsa verde made from tomatillos and green chiles for a tangy, bright flavor
Chilaquiles Rojos. Made with red salsa from tomatoes and dried chiles like guajillo or ancho
Chilaquiles with Eggs. Top with fried or scrambled eggs for a complete breakfast dish
Chilaquiles with Chicken. Add shredded cooked chicken or leftover rotisserie chicken to make it heartier

Questions

Can I make chilaquiles ahead of time?: No, chilaquiles are best served immediately. The chips will continue to soften and lose their texture if they sit.
What's the difference between chilaquiles and nachos?: Chilaquiles are simmered in salsa so the chips partially soften and absorb flavor. Nachos keep their crunch and are just topped with ingredients.
How thick should my salsa be?: Your salsa should be slightly thinner than what you'd use for dipping. If it's too thick, thin it with a little broth or water before heating.
Can I use flour tortillas instead of corn?: Stick with corn tortillas. They hold up better to frying and have the right texture and flavor for traditional chilaquiles.