Chilaquiles. How to Make Chilaquiles

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options can be more budget-friendly.

salsa

🥗Healthier: homemade salsa

💰Cheaper: canned salsa

Homemade salsa can be fresher and healthier, while canned options are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is a healthier alternative with more protein.

Remove the stems and seeds from the guajo chiles.

Add the guajo chiles to boiling water and cook them to add color to the salsa.

Blend half of the tomatoes with the cooked guajo chiles and one raw garlic clove until smooth.

Add the remaining tomatoes to the blender and blend until finely ground.

If the salsa is too thick, add a little bit of the water used to boil the tomatoes.

Cut the tortillas into triangles and let them dry overnight to prevent oil absorption.

Fry the tortilla triangles in batches until they slightly change color, being careful not to let them get too dark.

Drain the fried tortillas on paper towels.

Infuse oil with a garlic clove until brown, then remove the garlic.

Fry the blended salsa in the infused oil and add salt to taste.

Simmer the salsa at medium heat for 25 minutes until ready.

Soak the tortilla chips in the salsa immediately before serving.

Serve the chilaquiles with lots of salsa, Mexican crema, and queso ranero or queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens