Homemade Chilaquiles Recipes

EASY CHILAQUILES

Steps:

• Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
• Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

HOMEMADE CHILAQUILES RECIPE (ROJOS STYLE)

Steps:

• Preheat the oven to 450° F.
• Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
• Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don't dry out.
• Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
• Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
• While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
• Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
• Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
• Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
• Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.

CHILAQUILES

Steps:

• Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.
• Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
• Heat oil in a large skillet over medium heat. Cook and stir corn tortillas in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.

BREAKFAST CHILAQUILES

Steps:

• Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
• Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
• Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

HOMEMADE CHILAQUILES RECIPE

Steps:

• Working with up to 4 tortillas at a time, cut each tortilla in half lengthwise and then again crosswise to get 4 triangular chips per tortilla. 10 tortillas will yield 40 tortilla chips.
• Heat a thin layer of oil in a cast-iron skillet over medium heat; the oil should cover the bottom of the skillet generously, but should not be deep enough that chips are submerged.
• Working in batches, fry the tortilla chips until crispy on both sides. Do not crowd the pan - allow each chip full contact with the skillet. Fry each tortilla piece until puffy and golden, then flip, and fry 1 to 2 minutes or until golden and crispy. Remove the chips and drain them on a paper-towel lined plate. With each batch, add a drizzle of oil to the skillet.
• Meanwhile, preheat the broiler to high and arrange the peeled tomatillos, jalapeño, and onion on a foil-lined sheet pan. Broil for 5 minutes, then flip and add the garlic to the pan. Broil for another 5 minutes, or until vegetables are charred and softened.
• Once chips are fried and vegetables are charred, make the salsa. Carefully remove the stems from the tomatillos and de-seed the jalapeño. Add the tomatillos, jalapeño, garlic, and onion to a food processor with the cilantro, lime juice, and salt. Blend until well combined. If too thick, add 2 tablespoons of water. If mild salsa is preferred, use half the jalapeño.
• Once the salsa is prepared, combine with the chips. If the skillet has oil left over, drain and wipe clean. Add the tortilla chips back to the skillet and heat over medium-low heat. Add the salsa and stir gently to combine until heated through, about 2 minutes.
• To serve, plate the salsa-coated chips and top with a fried egg, a dollop of crema, a sprinkle of cotija cheese, avocado slices, and sliced radish. Serve with lime wedges and cilantro, if desired.

CHILAQUILES

Steps:

• Preheat the oven to warm. Put the tortilla strips on a baking sheet and let them dry out in the oven for about 5 minutes. Meanwhile, put 1 inch of oil in a large deep heavy skillet over medium heat. Remove the tortilla strips from the oven and raise the oven temperature to 350°F.
• When the oil is hot, add some tortilla strips and cook until almost crisp. Remove and drain on paper towels. Repeat with the remaining tortilla strips.
• Carefully drain all but 2 tablespoons oil from the skillet. Set the skillet over medium-high heat and add the garlic, onion, and chiles and cook, stirring, until softened, about 3 minutes.Add the tomatoes, cook until softened, then stir in the chicken stock. Bring to a boil, then lower the heat and simmer until thickened, about 20 minutes. Season with salt and pepper, then stir in the eggs.
• Coat the bottom of a glass or ceramic baking dish with some of the sauce. Put an even layer of tortilla strips on top of the sauce and sprinkle the cheese on top of the tortilla strips. Repeat this layering, ending with sauce and cheese.
• Cover with foil and bake until the cheese bubbles, about 20 minutes. Cool slightly, garnish with crema and cilantro, then cut into squares and serve.
• Add 1 1/2 cups shredded cooked chicken, turkey, beef, or pork to the simmering tomato sauce. Proceed as in the original recipe.
• Do not stir the eggs into the sauce, but make the chilaquiles without them. Instead, top each serving of chilaquiles with a fried egg.
• Omit steps 4 and 5, but make sure your skillet is ovenproof. After the sauce has thickened, remove it from the heat and stir in the tortilla strips and cheese. Bake, uncovered, for 20 minutes, cool slightly, then scoop onto serving plates and garnish as directed.
• Omit steps 4 and 5. Divide the tortilla strips among serving plates and top with the tomato sauce, cheese, crema, and cilantro. Serve immediately.

CHILAQUILES VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
• Meanwhile, heat black beans in the microwave or in a saucepan until hot.
• Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.