Cooking Lucid
Chilaquiles
Crispy tortilla chips simmered in spicy red salsa until just softened, then topped with crema, queso fresco, and fried eggs. The ultimate hangover cure and beloved Mexican brunch.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Make the salsa
- 6 Roma tomatoes
- ½ white onion
- 2 guajillo chiles (stemmed, seeded)
- 2 garlic cloves
- 1 cup chicken broth
- 1 tsp kosher salt
Step 2 — Assemble the chilaquiles
- 8 cups tortilla chips (thick, sturdy)
- ¼ cup Mexican crema
- ½ cup queso fresco (crumbled)
- ½ white onion (thinly sliced)
- Fresh cilantro
- 4 fried or scrambled eggs (optional)
Instructions
- 1
Blend and simmer the salsa
Toast guajillos briefly, then soak in hot water 10 minutes. Blend tomatoes, onion, soaked chiles, garlic, broth, and salt until smooth. Simmer in a wide skillet 10 minutes until slightly thickened.
- 2
Coat the chips
Add tortilla chips to the salsa and gently toss to coat. Simmer 2–3 minutes until chips soften slightly but still have some crunch.
- 3
Serve
Divide among plates. Top with crema, queso fresco, sliced onion, cilantro, and a fried egg if desired. Serve immediately.
Nutrition per serving: 380 cal · 14g protein · 42g carbs · 18g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
