Go Back
Print Recipe

Chilaquiles

This lovely pile of fried corn tortilla chips are smothered in homemade red sauce, crema, queso fresco, avocado, red onion, a fried egg, and fresh cilantro! 
Prep Time15 minutes
Cook Time15 minutes
Red Sauce cook time1 hour
Total Time1 hour 30 minutes
Course: Breakfast, brunch
Cuisine: Mexican
Keyword: best breakfast, Chicaquiles, corn tortillas, eggs, Mexican breakfast, Mexican brunch, Mexican cuisine, mexican food, red sauce, yum
Servings: 6 servings

Ingredients

  • 10-12 Corn tortillas, cut into tortilla chips
  • 3 cups Red sauce (I make half of the recipe) my recipe is above
  • vegetable oil about 3 inches or so
  • 4 tbsp. butter
  • 1 large ripe avocado, cubed
  • 1/4 red onion, minced
  • 1/2 cup queso fresco or cotija cheese queso fresco is not as salty
  • crema or sour cream
  • 4 large eggs
  • hot sauce
  • salt and pepper
  • paprika
  • 1 tbsp. fresh cilantro, minced
  • Hot sauce
  • 1 lime, quartered

Instructions

  • To start, fry the corn tortilla chips in oil until crisp.
    Drain on a plate with paper towels.
  • In a large pan add the red sauce butter, tortilla chips, and about 2 tbsp. of water to thin it out a bit. Heat on medium heat.
    Cook for 5-6 minutes and then set aside.
  • Cook the eggs how you like them. I make mine over medium. Season with salt, pepper, and paprika.
  • Now to plate.
  • Add a pile of even amount of chips on a plate, some crema, avocado, red onion, and cheese.
  • Top with the egg and cilantro.
  • Lastly a squeeze of lime and some hot sauce.
  • ENJOY!