Chilaquiles Recipe
Edith Galvez
- Serves
- 4
- Prep Time
- 45 minutes
This is one of my favorite breakfasts to make for my husband, Brandon. It’s his comfort food. Home-fried or store-bought tortilla chips are simmered in a homemade guajillo salsa just to the point where they are softened up but still have a bit of crunch, then finished with fried eggs. The garnishes—chopped fresh cilantro, queso blanco, homemade pickled onions, and a dollop of sour cream—take this dish from good to great.
Recipe excerpted from “In Edith's Kitchen: Recipes from My Mostly Mexican-American Home to Yours” © 2025 by Edith Galvez.
Ingredients
For the dish
- 10 dried New Mexico or guajillo chiles, stemmed, split, and seeded
- 2 ripe Roma (plum) tomatoes
- 1 1/2 cups canola or other neutral oil
- 18 corn tortillas, cut into wedges
- 1/2 white onion, peeled and thinly sliced (about ½ cup)
- 2 garlic cloves, peeled but whole
- 1 tablespoon chicken bouillon powder, preferably Knorr
- 4 large eggs
- Salt
For Serving:
- Sour cream
- Crumbled queso fresco
- Chopped fresh cilantro Pickled Onions (page 239)
Directions
- Step 1
Fill a large pot halfway with water and stir in the chiles and tomatoes. Bring to a boil over medium heat, and cook, stirring occasionally, until the chiles have softened, about 10 minutes.
- Step 2
Drain the chiles and tomatoes and set aside to cool slightly.
- Step 3
Set a wire rack over a baking sheet and have it near the stove. Heat 1 cup of the oil in a large high-sided pan over medium heat until hot. To check that the oil is hot enough for frying, dip a wooden toothpick in the oil; if the oil bubbles, it’s ready. Working in batches to avoid crowding the pan, carefully add the tortilla wedges and fry until golden brown and crispy on both sides, using tongs or a slotted spoon to flip them, 2 to 3 minutes per side. Transfer the tortilla chips to the wire rack to cool and repeat with the remaining tortilla wedges.
- Step 4
In a blender, combine the cooled chiles and tomatoes, the onion, garlic, bouillon powder, and ½ cup water. Blend on high until the salsa is smooth, about 45 seconds.
- Step 5
Heat 2 tablespoons of the oil in a large skillet over medium heat.
Pour in the salsa and bring to a simmer. Cook, stirring occasionally, until the salsa thickens slightly and the flavors meld, about 10 minutes. Add the tortilla chips and, using a spoon, mix until evenly combined. Transfer the mixture to a medium bowl and cover to keep warm. - Step 6
Wipe the skillet clean. Heat the remaining 6 tablespoons of oil in the skillet over medium-high heat. Add the eggs, season with salt, and cook until the whites are just set but the yolks are still runny, 3 to 4 minutes.
- Step 7
Evenly divide the salsa and tortilla chips among four bowls. Place one egg on top of each dish. Top with some sour cream, queso fresco, cilantro, and pickled onions and serve.