The Best Chilaquiles Recipe

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 seeds and stems from 6 guajillo chiles and place the seeds in a bowl.

Smash garlic cloves (add more if desired) and set aside.

Dice 1 yellow onion into rough pieces.

Add chiles, onion, and garlic to a medium to large pan and cover with about an inch of water.

Place the pan over high heat and bring to a boil, cooking for 10 to 15 minutes until everything is tender.

Check the mixture after 5 minutes; it should be bubbling and softening.

Prepare a heatproof bowl and colander to strain the mixture, reserving some liquid.

After 15 minutes, remove the pan from heat and strain the mixture into the heatproof bowl, reserving half a cup of liquid.

Transfer the chiles and veggies to a blender, adding the reserved liquid and 1.5 teaspoons of salt.

Blend until very smooth and set the sauce aside.

Line a rimmed baking sheet with paper towels and place a wire rack on top.

In the same skillet, add half an inch of oil and heat to about 350°F (360°F is ideal).

Test the oil with a tortilla; it should bubble quickly when ready.

Fry the 15 corn tortillas in a single layer for about 30 seconds per side until golden, adjusting heat as necessary.

Sprinkle salt on the chips as they come out of the oil and continue frying until all are done.

Drain the oil from the pan or wipe it down, then add the red sauce back into the pan and heat until steamy.

Slice avocado for topping.

Add the fried chips back into the pan with the sauce and toss gently to coat, ensuring chips remain crunchy.

Plate the chilaquiles or serve from the pan, adding toppings like avocado, queso fresco, and a drizzle of crema or thinned sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens