How to Make Chilaquiles: A Complete Guide to the Ultimate Chilaquiles Recipe
Written By Santa Prisca & Co Staff Last updated on
Chilaquiles are a traditional Mexican breakfast dish that transforms humble ingredients—like day-old tortillas and salsa—into a comforting, flavorful meal. If you've ever wondered how to make chilaquiles that taste like they're straight from a Mexican kitchen, you're in the right place.
Whether you prefer chilaquiles verdes (with green tomatillo salsa) or chilaquiles rojos (with a red chile sauce), this dish offers endless variation and universal comfort.
Chilaquiles History: Origins & Cultural Significance
The word chilaquiles comes from the Nahuatl language, roughly translating to “chiles and greens.” Historically, chilaquiles were created as a way to use up leftover tortillas—frying them and bathing them in sauce for a new lease on life. What began as a resourceful home-cooked meal has evolved into a beloved staple across Mexico and beyond.
Authentic Chilaquiles Verdes Recipe (Green Sauce)
Chilaquiles verdes feature a tangy, zesty tomatillo-based sauce. This version is especially popular in central Mexico and is a favorite for breakfast and brunch.
Ingredients:
- 1 lb fresh tomatillos
- 2–3 serrano chiles (adjust for spice)
- ¼ white onion
- 1 garlic clove
- A handful of fresh cilantro
- ½ cup chicken broth
- Santa Prisca Sea Salt to taste
For assembly:
- Fried corn tortillas or thick tortilla chips
- Queso fresco or cotija cheese
- Sliced white onion
- Mexican crema or sour cream
- Fried eggs (optional)
- Cilantro and avocado (optional toppings)
Instructions:
- Roast the tomatillos and chiles until slightly charred.
- Blend with onion, garlic, cilantro, and chicken broth until smooth.
- Simmer the sauce in a pan for 10–15 minutes to deepen the flavor.
- Add tortilla chips to the pan and stir gently to coat. Cook for 1–2 minutes.
- Serve immediately with your choice of toppings.
Chilaquiles Rojos Recipe (Red Sauce)
Chilaquiles rojos offer a richer, smokier flavor thanks to dried red chiles and tomatoes.
Ingredients:
- 2 Roma tomatoes
- 2 dried guajillo chiles
- 1 garlic clove
- ¼ white onion
- ½ cup chicken broth
- Santa Prisca Sea Salt to taste
For assembly:
- Fried tortilla chips
- Queso fresco or cotija
- Sliced radish and red onion
- Avocado, crema, and fried egg (optional)
Instructions:
- Toast guajillo chiles lightly, then soak in hot water for 10 minutes.
- Sear tomatoes and blend with rehydrated chiles, onion, and garlic.
- Simmer the sauce until thickened.
- Add the chips and gently toss until coated.
- Plate and garnish generously.
Pro Tips: How to Make Chilaquiles Perfect Every Time
1. Use the Right Tortillas
- Best option: Slightly stale corn tortillas, cut and fried until crisp.
- Shortcut: Use thick, restaurant-style tortilla chips.
2. Sauce Matters
- Simmer your salsa to develop richness.
- Blend thoroughly for a smooth, velvety texture.
- For a restaurant-quality finish, strain your sauce.
3. Assemble with Care
- Don’t let your chips sit too long in the sauce unless you want a fully soft texture.
- For a layered effect, pour sauce over chips right before serving and top with fresh garnishes.
Chilaquiles Across Mexico
- Mexico City: Crispier chips, light tomatillo sauce
- Guadalajara: Rich red sauces with shredded chicken
- Divorciados: A fun twist where half the plate has green sauce and the other red
Final Thoughts from Santa Prisca & Co.
At Santa Prisca & Co., we believe great food starts with great ingredients—and Santa Prisca Sea Salt is one of our favorites for finishing your chilaquiles. Whether you're preparing chilaquiles verdes or rojos, a sprinkle of our hand-harvested Colima sea salt can elevate your dish from homemade to heavenly.
Now you know how to make chilaquiles that are authentic, flavorful, and entirely your own. Try both styles and let your tastebuds decide which chilaquiles recipe reigns supreme in your kitchen.
Frequently Asked Questions
What are some unique toppings for chilaquiles?
Get creative! In addition to the classics like queso fresco, crema, and fried eggs, try adding pickled red onions, crumbled chorizo, roasted corn, sautéed mushrooms, or a drizzle of chipotle mayo. A sprinkle of Santa Prisca Sea Salt always brings balance and brightness to your toppings.
How can I make chilaquiles healthier?
Bake or air-fry your tortilla chips instead of deep frying. Use less oil in your sauce, go light on cheese and crema, and load up on veggies like spinach, avocado, or mushrooms. Swap chicken broth for veggie broth and consider skipping the fried egg in favor of a poached one.
Are there any vegetarian or vegan chilaquiles recipes?
Yes! For vegetarian chilaquiles, just use a meat-free broth and skip animal-based toppings. For vegan chilaquiles, avoid dairy toppings like crema and cheese—opt for avocado, dairy-free cheese, or cashew crema. Always double-check your store-bought chips for hidden dairy.
What's the difference between red and green chilaquiles?
Chilaquiles verdes are made with tomatillo-based green sauce and have a tangy, bright flavor. Chilaquiles rojos are made with dried red chiles and tomatoes, offering a deeper, sometimes smokier taste. Both are delicious—it just depends on your flavor preference!
Can I use store-bought tortilla chips for chilaquiles?
Absolutely! Just make sure to use thick, sturdy chips that can hold up to the sauce without turning to mush. Many Mexican grocery stores carry chips made specifically for chilaquiles. It’s a great shortcut when you're short on time.
👉 Bookmark this guide for your next brunch inspiration.
👉 Don’t forget to check out our Colima Sea Salt for the perfect finishing touch.
