Easy Chilaquiles Recipe: Crispy, Saucy, Ready in 30 Minutes
Master authentic chilaquiles at home! This easy recipe delivers crispy tortillas in smoky red sauce, ready in 30 minutes. Includes pro tips & variations.
Ingredients
For the Crispy Tortillas
- 12 corn tortillas (6-inch / 15 cm), slightly stale or dried 10 minutes in a 150°C / 300°F oven
- 60 ml or ¼ cup neutral oil (sunflower, canola, or vegetable)
- Pinch of fine salt
For the Red Sauce (Salsa Roja)
- 15 ml 1 tbsp neutral oil
- ½ medium yellow onion, roughly chopped
- 2 garlic cloves, peeled
- 1 can (800 g / 28 oz) crushed tomatoes
- 2-3 chipotle peppers in adobo sauce + 15 ml / 1 tbsp adobo liquid (adjust to taste)
- 180 ml or ¾ cup low-sodium vegetable or chicken broth
- ½ tsp ground cumin (optional, for depth)
- Salt to taste
For Toppings (Customize to Your Preference)
- 4 large eggs
- 60 g or ½ cup crumbled cotija, queso fresco, or feta cheese
- 60 ml or ¼ cup Mexican crema or sour cream (thinned with a splash of milk if needed)
- ½ ripe avocado, sliced
- 2 radishes, thinly sliced
- Fresh cilantro leaves
- Lime wedges
- Hot sauce (optional)
Notes
Master authentic chilaquiles at home! This easy recipe delivers crispy tortillas in smoky red sauce, ready in 30 minutes. Includes pro tips & variations.