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We all have a dish that reminds us of a person or place. For me, the salsa roja (red chile sauce) used in this recipe conjures memories of my abuelo. He was born in a small pueblo just outside of Mexico City, and if there is one legacy he left behind, aside from his glory days as a luchador (Mexican wrestler) back in the 50s, were his culinary creations; especially salsas, which he always made hot, hot, hot.
I’ve toned back the heat in his original recipe and poured it over tortilla chips, resulting in chilaquiles that are slightly spicy, slightly crunchy, and entirely delicioso.
When To Eat Chilaquiles
Although you can eat them any time of day, chilaquiles are traditionally served for breakfast. And if you’re second-guessing eating chile at breakfast, don’t. Mexicans love chile and we eat it at any time of the day. After all, chiles have been cultivated in Mexico for thousands of years and have been used to flavor our foods ever since.
What Type of Chiles Are Best for Chilaquiles?
The chiles my grandfather preferred for this particular salsa roja are guajillo chiles—a dried form of mirasol chiles—that have fruity and smoky undertones, and chile de àrbol, or “tree chili,” a slender dried chile that packs some serious heat.
How To Make and Serve Chilaquiles
The chiles are boiled with tomatoes and garlic, allowing them to release their robust flavors, before being blended with a few seasonings. The sauce is then used to smother freshly fried tortilla chips, transforming them in the process.
Placing a fried egg on top is traditional, as are garnishes of cilantro, queso fresco, and avocado slices. But you can certainly eat chilaquiles right out of the pan—in fact, I recommend enjoying them this way if you really want to taste all of the depth this sauce has to offer. Omit the egg, add sour cream—just eat them!
Is Migas the Same as Chilaquiles?
In short, no. Chilaquiles is a Mexican breakfast dish of totopos (homemade tortilla chips) tossed in a chile-based sauce, often served with fried eggs on top. For migas, beaten eggs are scrambled with crushed up tortilla chips. Both dishes are great ways to use up stale tortillas to provide crunch and texture.
Tips for Making the Best Chilaquiles
- Where to find dried chiles—Dried chiles can be found in the international aisle of most supermarkets or in specialty Latin markets.
- How to know when the oil is hot enough—To test if the oil is hot enough to begin frying, dip a corner of a tortilla triangle into the oil. If it begins to bubble immediately, the oil is ready to go.
- Don’t crowd the pan—When frying the tortillas, make sure not to crowd the pan. If the oil begins to smoke or if the tortillas are browning too quickly, lower the heat slightly.
- Clean plate club—Serve prepared chilaquiles immediately to maintain a slightly crunchy texture and keep them from becoming soggy.
- Eggs are optional—Eggs can be served on the side or omitted altogether.
- Make ahead—The sauce can be made up to 5 days ahead of time. Let cool slightly after making and then refrigerate in an airtight container.
