How To Make Easy Chilaquiles
Crispy corn tortillas and three types of chiles are smothered in a rich tomato sauce, makes up this tasty Mexican chilaquiles recipe!
Serves:
Ingredients
- 3guajillo chiles,stems removed and seeded
- 2ancho chilies,stems removed and seeded
- 3chiles de árbol,stems removed and seeded
- 1tomato,halved
- 3cupswater
- ½onion,chopped
- 3garlic cloves
- salt,to taste
- 16corn tortillas,cut into triangles
- canola oil,for frying
- 4large eggs
- ½cupqueso fresco,crumbled, for serving
- ¼cupred onion,diced, for serving
- 1avocado,sliced, for serving
- 2tbspfresh cilantro,chopped, for serving
Instructions
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In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil. Cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
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Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
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Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups of heated oil.
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Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
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Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
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Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
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Serve immediately, and enjoy!
Nutrition
- Calories: 523.66kcal
- Fat: 26.14g
- Saturated Fat: 5.64g
- Trans Fat: 0.17g
- Monounsaturated Fat: 12.62g
- Polyunsaturated Fat: 5.79g
- Carbohydrates: 59.91g
- Fiber: 12.73g
- Sugar: 5.58g
- Protein: 17.90g
- Cholesterol: 196.52mg
- Sodium: 1157.34mg
- Calcium: 227.45mg
- Potassium: 953.67mg
- Iron: 3.85mg
- Vitamin A: 240.31µg
- Vitamin C: 60.76mg
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