Guadalajara Style Chilaquiles

Total Time
25mins
Prep 15 mins
Cook 10 mins

This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. Believed to cure bad hang-overs.

Ingredients Nutrition

Directions

  1. Boil tomatoes and chiles until soft.
  2. Mix them in blender with the garlic and water.
  3. Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt.
  4. Cut the tortillas in strips with a pair of kitchen scissors.
  5. Heat 4 tbsp of oil and fry the tortilla strips until crispy.
  6. Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.
  7. Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese.
  8. Serve immediately. Enjoy with a side of refried beans.
Most Helpful

5 5

I%u2019m not sure how I made it this far in life without ever making Chilaquiles at home, but today this recipe helped me rectify the situation. I grew up in Texas and I%u2019ve always loved them when going out for breakfast. My boyfriend was introduced to them in Mexico last year and fell in love with them too. Today we made them for brunch and they were super quick and totally awesome!

5 5

I have been a fan of chilaquiles for as long as I can remember, but I can't seem to find a place that serves the dish I'm expecting. Now we try recipes at home, in hopes of finding the "right" recipe someday. This is the right recipe! The salsa is easy to make, and the directions given helped us perfect the technique of making chilaquiles. Next time, I would use more eggs. Don't forget to add the salt - it makes a difference! We served it with crema Mexicana and cilantro on the side.

5 5

I had some leftover tortillas and decided to make some chilaquiles (which I love but didn't know how to make them). And they come out super delicious!!! My husband liked them a whole lot also. Will be doing them often. Thanks for the recipe!