Guadalajara Style Chilaquiles

Prep Time
Cook Time
Ready In

Recipe: #12512

May 06, 2014

"After searching high and low for a chilaquiles recipe comparable to what I had growing up, I finally found one that I've tweaked till it is what I remembered."

Original is 6 servings


  • Serving Size: 1 (299.2 g)
  • Calories 483.5
  • Total Fat - 22.9 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 149.4 mg
  • Sodium - 307.8 mg
  • Total Carbohydrate - 53.7 g
  • Dietary Fiber - 6.1 g
  • Sugars - 6.2 g
  • Protein - 19 g
  • Calcium - 350.3 mg
  • Iron - 3.2 mg
  • Vitamin C - 18.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Cut the stems from the chiles de arbol and discard. Split the chiles open and discard the seeds from three of the chiles.

Step 2

Place the dried chiles, tomatoes, jalapeno, garlic cloves in a large saucepan. Add enough water to cover and boil until the tomatoes are soft but not split open.

Step 3

Carefully remove the tomatoes with a slotted spoon and place them in a blender jar, along with the chiles and garlic cloves. Measure out 1/2 cup of the cooking liquid and add it to the blender. Give it a few quick pulses, then blend until smooth.

Step 4

Heat 1 tbsp of oil until very hot, then carefully add the chile mixture. It will splatter! Lower the heat and simmer for 5 minutes. Season to taste with salt.

Step 5

With a pair of kitchen shears, cut the tortillas in half, then each half into strips about 1/2 inch wide.

Step 6

In a large non-stick skillet, heat the 5 tbsp of oil and fry the tortilla strips until crispy. Drain on paper towels.

Step 7

Drain oil from pan then return to the heat. Add the eggs to pan, quickly followed by the tortilla strips. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.

Step 8

Pour sauce over the tortillas, tossing gently to coat. Plate immediately, while the tortillas are still crispy. Garnish each serving with diced onion, cheese, cilantro and radish slices.

Alternate version: Do not scramble the eggs with the tortilla strips. Instead, finish the chilaquiles without the eggs, garnishing with onion, cheese and cilantro. Prepare six fried eggs. To plate, scoop chilaquiles onto individual serving plates and top with a fried egg. Delish!


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Make sure to buy dry and hard corn tortillas for best results.
  • If you can't find Oaxaca cheese, you can substitute with mozzarella.

  • Substitute the chiles de arbol for chipotle chiles in adobo sauce. This substitution will give the dish a smokier flavor, making it more flavorful and complex.
  • Substitute the canola oil for olive oil. This substitution will add a more robust and fruity flavor to the dish, creating a more flavorful and unique experience.

Vegetarian Version Replace the eggs with black beans and fry the tortillas in vegetable oil. Garnish with diced onion, cheese, cilantro and radish slices.

Vegan Version Replace the eggs with tofu and fry the tortillas in vegan butter or margarine. Garnish with diced tomatoes, vegan cheese, avocado and jalapeno slices.


Refried beans are a great accompaniment to Guadalajara Style Chilaquiles. The creamy texture and savory flavor of the beans pairs perfectly with the spicy and crunchy chilaquiles. Refried beans are also a great source of protein and fiber, making them a nutritious addition to any meal.


Spanish Rice is a great accompaniment to Guadalajara Style Chilaquiles. The subtle flavor and creamy texture of the rice pairs perfectly with the spicy and crunchy chilaquiles. The rice is also a great source of carbohydrates, providing energy and helping to balance out the meal.


Q: What type of oil should I use for this recipe?

A: Use canola oil for both the chile mixture and the tortilla strips. For the chile mixture, heat 1 tablespoon of oil until very hot, then carefully add the chile mixture. For the tortilla strips, heat 5 tablespoons of oil and fry the tortilla strips until crispy.

Q: How do I store leftovers?

A: Leftovers should be refrigerated in an airtight container and eaten within 3-4 days. Reheat in a microwave or oven before consuming.

1 Reviews

Smells Like Salad

I cut this down this delicious recipe to one serving. For Step 2 I lightly sauteed the chilies, toms, etc. in a little bit of olive oil. For Step 3 I added a small amount of water mixed in with the liquid from the saute pan. Served with fresh cilantro, crema mexicana, oaxaca and cotija cheese, radish slices and diced white onion. The big change was your alternate version of fried egg instead of scrambled. That was a new avenue for me with chilaquiles and I *really* like that version so much so I just might jump ship and start serving future chilaquiles in this manner! Locally made organic corn tortillas. Prepared for FTT. Thank you!


(17 Jun 2016)

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Fun facts:

The word “chilaquiles” is derived from the Nahuatl language, meaning “chilis and greens”. It is believed to have been invented by the Aztecs.

Guadalajara, the birthplace of this dish, is also known as the home of mariachi music. It is considered the “cultural heart” of Mexico and has been immortalized in films such as “The Mask of Zorro” and “Once Upon a Time in Mexico”.