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Crispy Spice Tortillas

Cut corn tortillas in triangles, fry till crispy. Dip in rich red chile sauce while hot. Top with crumbled cheese, fresh avocado, cilantro and cream. Add fried egg on top if you want. Makes quick Mexican breakfast that uses up old tortillas good.

Featured in Family Dinner Ideas.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:18 GMT
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A bowl of nachos topped with a runny egg, avocado, cilantro, red onion, and crumbled cheese, served with a side of greens. Pin it
A bowl of nachos topped with a runny egg, avocado, cilantro, red onion, and crumbled cheese, served with a side of greens. | zestplate.com

Want to learn how to make chilaquiles? This beloved Mexican breakfast brings comfort to any morning. Whether you're new to chilaquiles recipes or grew up eating chilaquiles mexicanos, this simple guide helps create the perfect plate.

Morning Magic

Every chilaquiles recipe starts with crispy tortillas soaked in flavorful sauce. This comfort food transforms simple ingredients into something special. From family breakfasts to weekend brunches, these celebrating chilaquiles moments bring people together.

What You'll Need

  • Corn Tortillas: Fresh or day-old work great
  • Cooking Oil: For crisping tortillas
  • Salt: Just enough to taste
  • Sauce: Red or green, your choice
  • Fresh Herbs: Adds nice flavor
  • Mexican Cheese: Crumbly and fresh
  • Cream: Adds richness
  • Cilantro: For garnish
  • Onion: Gives nice crunch
  • Avocado: Makes it creamy

Making Magic

Prep Your Tortillas:
Cut them into triangles. If they're fresh, let them dry a bit - this helps them get extra crispy when fried.
Get Frying:
Heat oil until shimmering. Fry tortillas in batches until golden brown. Don't crowd the pan - they need space to get crispy.
Season Right Away:
Once crispy, put them on paper towels and sprinkle with salt while still hot. This makes them extra tasty.
Warm Your Sauce:
Heat your chosen sauce in a big pan. Let it bubble gently - this wakes up all the flavors.
The Main Event:
Add your crispy tortillas to the warm sauce. Toss them gently to coat every piece. You want them just soft enough but not mushy.
Time to Top:
Layer on cheese, cream, onions, and cilantro. Add sliced avocado for extra richness.
Final Touch:
Serve right away while everything's hot and the textures are perfect.

Family Traditions

Traditional chilaquiles mexicanos tell stories of family mornings and shared meals. Each region puts its own spin on this classic dish, making every recipe unique. That's the beauty of celebrating chilaquiles - they bring people together.

Sauce Choices

Pick your sauce based on mood - green brings bright, tangy flavors while red offers rich, deep taste. Both work perfectly in chilaquiles recipes, so try both to find your favorite.

Make It Yours

The best part of how to make chilaquiles is adding your favorite toppings. Try eggs, beans, or shredded chicken. Stack on fresh vegetables or keep it simple. There's no wrong way to enjoy this dish.

Fresh Sauce Tips

Making sauce from scratch takes your chilaquiles recipe to the next level. Roast tomatoes or tomatillos with chilies for amazing flavor. Blend until smooth, then cook until perfect.

A skillet filled with chilaquiles topped with two sunny-side-up eggs, avocado slices, red onion, cilantro, and crumbled cheese in a rich sauce. Pin it
A skillet filled with chilaquiles topped with two sunny-side-up eggs, avocado slices, red onion, cilantro, and crumbled cheese in a rich sauce. | zestplate.com

Success Tips

Perfect chilaquiles mexicanos start with the right tortilla crispiness. Don't rush the frying step - good chips make great chilaquiles. Add sauce gradually and serve right away for the best texture.

Frequently Asked Questions

→ Rather use flour shells?

Corn works better. Gets right crispy. Holds sauce good. Won't get mushy. That's the real way.

→ How get em crispy?

Hot oil works best. Stale shells better. Don't crowd pan. Watch they don't burn. Quick fry does it.

→ Need it plant only?

Skip real cheese. Use fake kind maybe. No cream needed. Still tastes good. Add more veggies.

→ Make sauce early?

Works real nice. Keep cold wrapped. Warm when needed. Saves quick time. Fresh taste stays.

→ What else goes good?

Fried egg on top. Hot beans side. Even chicken works. Fresh stuff lots. Keep it simple.

→ Getting too soft?

Sauce too quick bad. Keep shells crisp. Add right before. Don't let sit long. Eat while fresh.

→ Taking it places?

Keep parts separate. Mix there maybe. Pack sauce hot. Fresh tops cold. Worth the work.

→ Need it faster?

Buy ready sauce. Quick fry shells. Have tops ready. One pan works. Still tastes good.

→ Making big batch?

Work in parts small. Keep stuff warm. Fresh tops ready. Don't make too much. Best right quick.

→ Want more kick?

More hot sauce helps. Fresh peppers good. Spicy cheese too. Even hot cream. Start slow though.

→ Sauce too thick?

Thin with broth bit. Keep it warm. Stir more good. Watch heat close. Easy fix quick.

→ Not crispy enough?

Fry shells more. Hot oil helps. Don't rush it. Space em good. Worth extra time.

Conclusion

Love these? Try crispy tacos next. Or make cheese enchiladas. Both use same good sauce.

Easy Chilaquiles

Fast Mexican comfort food.

Prep Time
~
Cook Time
15 Minutes
Total Time
15 Minutes
By: Fatiha

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 12 corn tortillas, preferably stale, or left out overnight to dry out, quartered or cut into 6 wedges.
02 Corn oil, or other neutral oil for frying.
03 Kosher salt.
04 1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade.
05 Sprigs of epazote, optional.
06 Cotija cheese or queso fresco.
07 Crema Mexicana or creme fraiche.
08 Cilantro, chopped.
09 1 red onion, chopped.
10 Avocado, sliced or roughly chopped.

Instructions

Step 01

Coat a large sauté pan generously with corn oil and heat over medium-high to high heat. Once the oil is hot and shimmering, add the tortilla wedges and fry them until they turn golden brown.

Step 02

Remove the tortillas from the pan and let them drain on a paper towel-lined plate to absorb excess oil. Sprinkle lightly with kosher salt while still warm.

Step 03

Wipe the pan clean of any browned bits. Add 2 tablespoons of oil and heat again until hot. Pour in the red chile sauce or salsa verde and let it cook for a few minutes, stirring occasionally. Add sprigs of epazote if using for additional flavor.

Step 04

Gently add the fried tortilla pieces to the simmering sauce. Carefully turn them over, ensuring each piece gets thoroughly coated with the sauce. Let them cook for a few more minutes until they are heated through.

Step 05

Serve the chilaquiles hot, garnished with cotija cheese, crema, chopped cilantro, chopped red onion, and avocado slices. Pair them with fried eggs, beans, or nopalitos for a complete meal.

Notes

  1. For best results, use stale corn tortillas or dry them out in the oven to ensure they fry up crisp and golden.
  2. The red chile sauce and salsa verde can be made ahead for convenience and stored in the refrigerator for up to a week.

Tools You'll Need

  • Large sauté pan.
  • Paper towels.
  • Plate.
  • Blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Corn.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: 10 g
  • Total Carbohydrate: 40 g
  • Protein: 5 g