Chilaquiles are an authentic, centuries-old Aztec and Mexican breakfast staple that has been passed down for generations. In their most basic form, chilaquiles are fried tortilla strips that are first sautéed in red or green sauce then topped with any combination of cheese, eggs, veggies, and meat. This recipe features a simple, classic, homemade red sauce with mild spice.
About our Chilies: This recipe features three types of whole, dried chilies. Each one lends its own flavor and mild heat to this dish and come together to create a complex blend of flavor.
- PSC California Chilies are delicate enough for nearly any palette, providing mild heat and sharp flavor.
- PSC Guajillo Chilies add a dimensional, smoky flavor and a light heat.
- PSC New Mexico Chilies add earthiness and bite to the overall flavor.
1 tbsp vegetable oil
1/2 onion, sliced
2 garlic cloves
6 roma tomatoes
2 PSC Bay Leaves
1 tsp PSC Cumin, ground
1 tsp PSC Oregano
1/4 tsp PSC Cinnamon, ground
1 tsp vegetable base paste
1 cup water
Salt and pepper to taste
1 bag restaurant-style tortilla chips
Toppings (optional) : Queso fresco, pico de gallo, avocado, red onion, cilantro, onion, jalapeños, sour cream, hot sauce
1. Prep dried chilies by removing seeds and ends. Soak chilies in lukewarm water for 10–15 minutes until soft and fully rehydrated.
2. Heat oil in a large skillet. Add onion, garlic, and tomatoes until they start to brown (about 2 minutes). Then, add all chilies, bay leaves, cumin, oregano, and cinnamon. Stir often for about 4 minutes to help release the flavors of the spices.
3. Add vegetable base paste and water and bring to a boil. Turn down heat and cover. Simmer for 8 minutes.
4. Pour mixture into a blender and blend until smooth. Add salt and pepper to taste. Return sauce to the pan.
5. In another skillet, heat oil and fry your eggs to your liking. Toss tortilla chips in the sauce while the eggs are cooking.
6. Plate your sauced chips. Place fried egg on top and add your favorite toppings.
Prepare ahead of time! You can make the sauce first and save it in a jar in the refrigerator to cut down prep time.
Add a protein! Try this recipe with shredded chicken, shredded beef, or even tofu.