Creamy Guajillo Chilaquiles with Fried Eggs and Fresh Toppings Recipe
Chilaquiles is a traditional Mexican breakfast dish featuring crispy tortilla chips simmered in a tangy, homemade tomato and guajillo chile sauce, garnished with fried eggs, fresh radishes, queso fresco, avocado, red onion, and cilantro. This recipe offers a delicious and vibrant start to your day with a perfect balance of textures and flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Sauce Ingredients
- 1 tablespoon vegetable oil
- 6 roma tomatoes
- 1/2 white onion (peeled and stem cut off)
- 3 garlic cloves (peeled and smashed)
- 2 dried guajillo chiles
- 2 cups water
- 2 teaspoons kosher salt (plus more to taste)
Chilaquiles Base and Toppings
- 1 (5-ounce) bag of tortilla chips of choice
- 2-3 large eggs (for topping)
- 1 radish (thinly sliced)
- 2 ounces queso fresco or cotija (crumbled)
- 1 avocado (sliced)
- Diced red onion (for topping)
- Handful of cilantro leaves (for topping)
Instructions
- Make the Chilaquiles Sauce: Heat vegetable oil in a large saucepan or Dutch oven over high heat. Sear the roma tomatoes for about 3 to 5 minutes on one side, flip and sear for an additional 2 minutes; do this in batches if needed. Remove and set aside.
- Sear Aromatics and Chiles: In the same pot, add the onion, garlic cloves, and dried guajillo chiles, searing and toasting for 2 to 3 minutes until slightly softened; extend time if onion is not fully cooked. Remove and set aside.
- Simmer Sauce Ingredients: Return tomatoes to the pot along with the chiles and add 2 cups water. Cover and simmer for 10 minutes to soften all ingredients thoroughly.
- Blend the Sauce: Transfer the contents (tomatoes, chiles, onion, garlic, and water) to a blender. Blend in batches if necessary, allowing steam to escape for about a minute until completely smooth.
- Cook the Sauce: Pour the blended sauce back into the pot and simmer uncovered for 10 minutes. Taste and adjust salt as needed (approximately 1 teaspoon additional salt).
- Prepare Garnishes and Finish: Prepare all toppings—slice radishes, crumble queso fresco, dice red onion, and slice avocado. Bring the sauce to a rapid simmer again.
- Fry the Eggs: In a skillet, fry the eggs to your preferred doneness while the sauce heats up.
- Assemble Chilaquiles: Add tortilla chips to the hot sauce and toss gently to coat evenly. Alternatively, add chips to a large bowl and ladle sauce over to combine.
- Serve: Divide the coated tortilla chips onto plates. Top each serving with a fried egg, sliced radishes, crumbled queso fresco, diced red onion, cilantro leaves, and avocado slices.
Notes
- Use fresh tomatoes and dried guajillo chiles for the most authentic flavor.
- Toast chiles and aromatics carefully to prevent burning and ensure a deep smoky flavor.
- Adjust the amount of water when blending for desired sauce thickness.
- Serve immediately after assembly to maintain chip crispiness balanced with sauce.
- Eggs can be cooked to preference: fried sunny side up, over easy, or even poached.
