Chilaquiles is a common dish in Mexican cuisine, often had at breakfast.

Nevertheless, you can find them on the street corners, at restaurants, in cafeterias or in almost every part of the city.

The truth is that we’re talking about a crunchy and energizing dish that everybody adores when tasting it.

There are some who will assure you that it can even be the right option to calm a hangover after partying.

Furthermore, its preparation is simple and the ingredients that it uses turn it into an affordable and highly-economical option.

If you still haven’t chosen how to prepare the chilaquiles, we tell you in advance that there are an endless number of variations and options you can choose from to make and combine from some exquisite chilaquiles with bean sauce to the famous melted chilaquiles.

This time, we propose that you start with the traditional recipe.

How to make chilaquiles?

It’s always necessary to highlight some tricks or “aces in the hole” that make our preparations easier.

If you’re worried about how to prepare the chilaquiles the first thing you have to bear in mind is that the sooner you prepare the tortillas in advance the be better.

That’s why that if you want to prepare this delicious dish for breakfast you must prepare the tortillas the night before; in this way you’re not only reducing the preparation time but also making sure to get an even more exquisite flavor.

Another element to bear in mind is that if you prefer the chilaquiles to be a bit spicy, you can add a portion of tree chili to the sauce as you desire.

Chilaquiles recipe

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5 from 1 vote

Prepare these crunchy and energizing chilaquiles, they’re perfect for a breakfast with the family or to get over a hang-over after a night of partying.

Prep Time5

Cook Time20

Total Time25

Course: breakfast

Cuisine: Mexican

Keyword: Chilaquiles

Servings:

Calories: 191kcal

Author: Dailis

Método de Cocina

cooking pot, pan

Ingredientes

For the sauce

4 to matoes
1 serrano chili
1 garlic clove
¼ of an onion
Salt

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For the chilaquiles

500 grams of tortillas
½ cup of finely cut white onion
1 cup of sour cream
Shredded chicken
1 cup of grated cheese
Vegetable oil
Some coriander leaves

Elaboración paso a paso

Add the tomatoes, the chili and the onion to a pot with water. Wait until it starts boiling and then turn off.
When it has cooled down, add it to the blender alongside the garlic and the salt and blend.
Next, pour the oil into a frying pan and put it on the stove. Once it’s hot, pour the sauce you just blended.
When the sauce starts boiling, reduce the intensity of the heat and wait approximately 3 to 5 minutes until it gets a better thickness.
Remove from the stove and serve in a soup dish. Set aside.
Now, put a wider frying pan on the stove and add oil. Add the tortillas that must be cut in triangular shapes and fry them until they’re golden brown and crunchy.
Once they’re fried, put them on an absorbent paper to eliminate the excess grease.
Once you’ve done this, add them to the sauce you previously prepared and add the shredded chicken, the fresh cheese, the cream, the slices of onion and some coriander leaves on top of it.