Ingredients
Sauce
- 9 guajillo chiles, rinsed, stemmed, and seeded
- 2 árbol chiles, rinsed and stemmed (optional)
- Water, as needed
- 1 Roma tomato
- 1 clove garlic
- ¼ medium white onion
- 1 ½ teaspoons kosher salt, plus more as needed
Tortillas and Frying
- 12 corn tortillas
- 1 ½ teaspoons vegetable oil, plus more for frying
For Serving
- Cotija cheese
- Chopped cilantro
- Thinly sliced white onions
- Mexican crema or sour cream
- Fried eggs (optional)
Instructions
- Soften the Chiles: In a medium pot, add the guajillo chiles, árbol chiles, and enough water to completely cover them. Bring to a boil over high heat. Remove the pot from heat, cover, and let the chiles soak for 10 minutes to soften.
- Prepare the Sauce: Using a slotted spoon, transfer the softened chiles to a blender. Add 1 ½ cups fresh water, the Roma tomato, garlic clove, white onion, and kosher salt. Blend until completely smooth. If the sauce is not smooth, strain it through a fine mesh sieve to remove any solids.
- Cut and Fry the Tortillas: Stack the corn tortillas and cut into eighths to create small triangle wedges. Line a large plate with paper towels for draining. Heat about 2 inches of oil in a large sauté pan or deep skillet over medium-high heat until 350°F or until a small piece of tortilla sizzles upon contact. Working in batches, fry half the tortilla wedges for 8 minutes, stirring every minute until crispy. Transfer to the paper towel-lined plate. Repeat with remaining tortillas.
- Cook the Salsa and Combine: In a separate sauté pan or skillet, heat 1 ½ teaspoons of vegetable oil over medium heat. Pour in the prepared salsa roja and cook for 3 minutes, stirring occasionally to enhance the flavors.
- Mix Tortilla Chips with Sauce: Remove the pan from heat and gently toss the fried tortilla chips with the salsa roja to coat evenly.
- Serve and Garnish: Plate the chilaquiles immediately. Garnish generously with crumbled cotija cheese, chopped cilantro, thinly sliced white onions, and a drizzle of Mexican crema or sour cream. Add a fried egg on top if desired for extra richness.
Notes
- You can adjust the spiciness by omitting the árbol chiles if you prefer a milder sauce.
- Ensure the oil is hot enough before frying the tortilla chips to keep them crispy and prevent them from absorbing too much oil.
- Leftover chilaquiles can be reheated gently on the stovetop, but they are best enjoyed fresh to maintain crispness.
- For a gluten-free dish, ensure tortillas are 100% corn and not mixed with wheat flour.
- Use fresh Mexican crema or substitute with sour cream if unavailable.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
