🧂 Ingredients
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 10 pieces (cut into triangles) corn tortillas
- 500 ml (for frying) cooking oil
- 5 whole red tomatoes
- 3 whole large red chilies
- 4 whole (adjust to taste) bird's eye chilies
- 1 medium-sized onion
- 3 clove garlic
- 1 tsp chicken bouillon powder
- 1 tsp granulated sugar
- 1/2 tsp salt
- 150 ml water
- 4 eggs
- 50 grams shredded cheddar cheese
- 2 tbsp, chopped cilantro leaves
- 1/4 whole, thinly sliced for garnish red onion
- 3 tbsp (optional) sour cream or plain yogurt
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👩🍳 Instructions
- 1 Cut the corn tortillas into triangles (each tortilla into 6-8 pieces). If the tortillas are still soft, let them air out or dry briefly first so the fried result turns out crispier.
- 2 Heat cooking oil in a fairly deep skillet. Fry the tortilla pieces in small batches until golden and crispy, then remove and drain on paper towels. Set aside.
- 3 Boil the tomatoes, large red chilies, bird's eye chilies, onion, and garlic in boiling water for 8-10 minutes until everything is soft.
- 4 Remove the boiled ingredients, drain, then blend them together with 150 ml of water until you get a coarse sauce (no need to make it too smooth).
- 5 Pour the sauce into a skillet and cook over medium heat. Add the chicken bouillon powder, sugar, and salt. Cook while stirring for 5-7 minutes until the sauce thickens and smells fragrant; adjust the seasoning to taste.
- 6 In another pan, fry the eggs sunny-side up to your desired level of yolk doneness. Set aside.
- 7 Add the fried tortillas into the skillet with the hot sauce, toss quickly and gently so all the tortillas are coated in sauce without becoming too soggy; cook briefly for about 1-2 minutes only.
- 8 Transfer the chilaquiles to a serving plate, sprinkle with shredded cheddar cheese while still hot so it melts slightly, then place the fried egg on top.
- 9 Top with chopped cilantro, sliced red onion, and sour cream or plain yogurt. Serve immediately while warm.
💡 Tips
• Don't toss the tortillas in the sauce for too long—just 1-2 minutes—so there's still some crispy texture left; don't let them turn mushy like porridge.
• For a more convenient version, use ready-made tortilla chips from the supermarket instead of frying your own.
• The sauce can be made spicier by adding more bird's eye chilies, or smokier by briefly roasting the tomatoes and chilies before boiling them.
• Serve immediately after mixing the tortillas with the sauce, since chilaquiles taste best enjoyed while warm and before the texture becomes too soft.
📊 Nutrition Facts / serving
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