Chilaquiles with Homemade Tomato Sauce

Experience the vibrant flavors of Mexico with our Savory Chilaquiles with Homemade Tomato Sauce. This non-vegetarian dish features crispy fried tortilla wedges enveloped in a rich, spicy tomato-chile sauce, topped with a perfectly fried egg, creamy avocado, and crumbled queso fresco. Ideal for breakfast or brunch, this Mexican cuisine classic is sure to satisfy your cravings.

Packed with protein and healthy fats, this recipe is perfect for those looking for a hearty meal. Easily accessible through EasyChef Pro, you can find this recipe along with a convenient shopping list feature to ensure the lowest cost per serving. Start your culinary adventure today!

Recipe Collection: Breakfast

Serving Size: 4

Cooking Time: 50 minutes

Overview

Chilaquiles with homemade tomato sauce is a classic Mexican breakfast dish that brings the flavors of Mexico to your table. Fried tortilla wedges are briefly cooked in a rich tomato-chile sauce and topped with a fried egg, creamy avocado, and crumbled queso fresco for a delightful meal.

Diet Type

Non-Vegetarian

Allergies

Eggs, Dairy

Cuisine

Mexican

Ingredients

• 16 - 6-Inch corn tortillas
• 2 - Cups oil, packaged
• 1 - Teaspoon (tsp) kosher salt
• 1 - Pinch kosher salt, to taste
• 2 - Cups water
• 2 - Guajillo chiles, peeled
• 1 - Whole white onion, quartered
• 3 - Whole garlic cloves, peeled
• 4 - Whole ripe tomatoes, quartered
• 2 - Whole jalapenos, sliced
• 1 - Teaspoon (tsp) ground cumin
• 1 - 14.5 Ounces (oz) can fire-roasted diced tomatoes
• 2 - Teaspoons (tsp) red wine vinegar
• 1 - Tablespoon (tbsp) olive oil
• 4 - Large eggs
• 0.5 - Cups crumbled queso fresco
• 1 - Whole avocado, sliced
• 0.25 - Cups crema
• 1 - Cup sliced radish, optional
• 1 - Pinch hot sauce, optional
• 1 - Pinch chopped cilantro, optional

Steps

1. Cut each tortilla into 8 wedges. Heat oil to 350°F (180°C) in a large pot over medium-high heat. Fry tortillas in batches, stirring constantly until golden and crispy, about 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with salt to taste. Repeat with remaining tortillas.
2. In a large saucepan, add water and guajillo chiles. Bring to a boil over high heat, then reduce to a simmer until chiles soften, about 5 minutes. Increase heat to medium-high and add onion, garlic, tomatoes, jalapenos, cumin, and 1 teaspoon salt. Cook, stirring occasionally, until onion softens, about 10 minutes.
3. Remove from heat and carefully pour mixture into a blender or food processor. Add canned tomatoes, vinegar, and olive oil. Blend until smooth, about 1 minute, allowing steam to escape by removing the center of the lid.
4. In a large skillet over medium heat, add 1 cup of sauce and bring to a simmer, stirring often. Add 1/4 of the chips and cook for about 3 minutes, stirring frequently, until chips are well-coated and heated through. Place chips on a plate.
5. In a separate small skillet, heat 1/2 tablespoon butter over medium heat. Crack an egg into the butter and cook to your liking. Add the egg to the chips and top with queso fresco, avocado, crema, and any other desired toppings. Enjoy your Chilaquiles with a variety of garnishes to your taste!