Guadalajara Style Chilaquiles
Transport your taste buds to the vibrant streets of Mexico with this authentic Guadalajara Style Chilaquiles recipe! This traditional dish begins with freshly fried corn tortilla chips, smothered in a bold and flavorful guajillo chile and tomato-based salsa. The sauce, enriched with sautéed onions and a hint of garlic, perfectly coats the crispy chips, creating a harmonious balance of crunch and savoriness. Topped with crumbled queso fresco, velvety Mexican crema, and aromatic cilantro, this dish is a true fiesta of flavors. Optional toppings like fried eggs, shredded rotisserie chicken, or creamy avocado slices make it a versatile and hearty meal for any time of day. Quick to prepare and bursting with authentic Mexican flavors, these chilaquiles are a must-try for brunch enthusiasts and lovers of traditional Mexican cuisine alike!
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Recipe Information
Ingredients
- 10 pieces Corn tortillas
- 1 cup Vegetable oil
- 6 pieces Roma tomatoes
- 2 pieces Garlic cloves
- 1 medium White onion, chopped
- 3 pieces Dried guajillo chiles
- 1.5 cups Chicken or vegetable broth
- 1 cup Queso fresco (crumbled)
- 0.5 cup Mexican crema or sour cream
- 0.25 cup Fresh cilantro leaves
- 1 piece Avocado (sliced)
- 4 pieces Eggs (optional, fried or scrambled)
- 1 cup Shredded rotisserie chicken (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Cut the corn tortillas into 8 wedges each to form triangle-shaped chips.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, fry the tortilla wedges in batches until they are golden and crispy. Remove them from the skillet and drain on paper towels; set aside.
In a medium pot, boil the Roma tomatoes, garlic cloves, and guajillo chiles for about 5 minutes until softened. Allow them to cool slightly.
Remove the stems and seeds from the guajillo chiles. Blend the tomatoes, garlic, guajillo chiles, and chicken or vegetable broth together until smooth. Strain the mixture to remove any remaining solids.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes.
Pour the blended salsa into the skillet with the sautéed onion, season with salt and pepper, and let it simmer for 8-10 minutes to thicken slightly.
Add the fried tortilla chips to the skillet with the salsa, gently tossing to coat the chips without breaking them.
Cook for 2-3 minutes, allowing the chips to absorb some of the sauce but still retain a bit of their crunch.
Serve the chilaquiles immediately, garnished with crumbled queso fresco, a drizzle of Mexican crema, fresh cilantro leaves, and avocado slices.
Top with fried or scrambled eggs and/or shredded rotisserie chicken if desired for a heartier meal.
Nutrition Facts
Calories |
1162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.4 g | 120% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 309 mg | 103% | |
| Sodium | 1690 mg | 73% | |
| Total Carbohydrate | 50.2 g | 18% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 11.7 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 471 mg | 36% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1174 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
