Guadalajara Style Chilaquiles

6
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"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 recipe yields 6 servings
OK

Nutritional

  • 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 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!


Tips & Variations


No special items needed.

Related

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)