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Tasty Mexican Breakfast Tortillas

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Slice corn tortillas into triangles, cook until crunchy. Coat in flavorful red sauce while still warm. Sprinkle with crumbled cheese, sliced avocado, cilantro and sour cream. You can put a fried egg on top too. Creates a fast Mexican breakfast that's perfect for using leftover tortillas.

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Updated on Sun, 20 Apr 2025 17:25:52 GMT
A bowl of nachos topped with a runny egg, avocado, cilantro, red onion, and crumbled cheese, served with a side of greens. Pin it
A bowl of nachos topped with a runny egg, avocado, cilantro, red onion, and crumbled cheese, served with a side of greens. | cookingkitchn.com

Looking to whip up chilaquiles at home? This treasured Mexican morning meal adds warmth to any day. If you're trying chilaquiles for the first time or have been enjoying chilaquiles mexicanos since childhood, this easy guide will help you nail the dish.

Sunrise Delight

All chilaquiles start with crunchy tortillas drenched in tasty sauce. This soul food turns basic items into something remarkable. From everyday family breakfasts to lazy weekend gatherings, these chilaquiles moments pull folks together around the table.

What You'll Need

  • Cilantro: To sprinkle on top
  • Avocado: For smoothness
  • Onion: Adds a nice snap
  • Mexican Cheese: Fresh and crumbly
  • Cream: For a touch of luxury
  • Corn Tortillas: Stale or new both work fine
  • Cooking Oil: To make tortillas crisp
  • Salt: For flavor
  • Sauce: Pick red or green
  • Fresh Herbs: To boost taste

Making Magic

Final Touch:
Dish up immediately while hot for perfect texture contrast.
Time to Top:
Spread cheese, cream, onions and cilantro across the top. Throw on avocado slices for extra goodness.
The Main Event:
Toss your crunchy tortillas into the warm sauce. Stir them gently so each bit gets coated. You want them slightly soft but not soggy.
Warm Your Sauce:
Put your sauce in a large skillet and heat it up. Let it simmer a bit to bring out all the flavor notes.
Season Right Away:
After frying, place them on paper towels and add salt while they're still hot. This really makes them pop.
Get Frying:
Warm oil until it's hot and shiny. Fry your tortilla pieces in small batches until they turn golden. Give them room in the pan so they get properly crunchy.
Prep Your Tortillas:
Slice them into triangle shapes. If you're using fresh ones, let them sit out a bit first so they'll fry up extra crispy.

Family Traditions

Real chilaquiles mexicanos carry memories of family gatherings and breakfast tables. Different areas have their own twists on this timeless dish, which makes every version special. That's what makes chilaquiles so wonderful they connect people.

Sauce Choices

Choose your sauce depending on what you're feeling green brings zesty, bright notes while red gives you deep, rich flavors. Both work great in chilaquiles, so try each to see which you like better.

Make It Yours

The coolest thing about making chilaquiles is adding what you love on top. Maybe eggs, beans, or pulled chicken. Add fresh veggies or keep it basic. There's no wrong approach to enjoying this meal.

Fresh Sauce Tips

When you make sauce from scratch, your chilaquiles jump to another level. Try roasting tomatoes or tomatillos with peppers for incredible taste. Mix until it's smooth, then cook it down to perfection.

A skillet filled with chilaquiles topped with two sunny-side-up eggs, avocado slices, red onion, cilantro, and crumbled cheese in a rich sauce. Pin it
A skillet filled with chilaquiles topped with two sunny-side-up eggs, avocado slices, red onion, cilantro, and crumbled cheese in a rich sauce. | cookingkitchn.com

Success Tips

Amazing chilaquiles mexicanos depend on getting your tortillas just right. Take your time with the frying part good chips create fantastic chilaquiles. Pour your sauce bit by bit and eat them straight away for the ideal texture.

Frequently Asked Questions

→ Rather use flour shells?

Corn is definitely better. Gets properly crunchy. Soaks up sauce well. Won't turn soggy. It's the traditional choice.

→ How get em crispy?

Use really warm oil. Older tortillas work better. Leave space in the pan. Keep an eye on them. A short fry is all you need.

→ Need it plant only?

Go with dairy-free cheese. Try the plant alternatives. Skip the cream completely. Flavor stays great. Add extra vegetables instead.

→ Make sauce early?

That's totally fine. Store it covered in the fridge. Heat it up when you're ready. Cuts down on prep time. The flavor stays intact.

→ What else goes good?

Try an egg on the top. Serve with warm beans. You can add shredded chicken too. Lots of fresh toppings. Nothing complicated needed.

→ Getting too soft?

Adding sauce too early isn't good. Make sure tortillas stay crunchy. Mix just before serving. Don't let them sit around. Eat them right away.

→ Taking it places?

Pack everything separately. Mix everything at your destination. Carry sauce in a thermos. Keep toppings in the cooler. It's worth the extra effort.

→ Need it faster?

Get store-bought sauce. Just fry the tortillas quickly. Prepare toppings ahead of time. You only need one pan. Still turns out delicious.

→ Making big batch?

Cook in smaller amounts. Keep everything warm. Have all toppings ready. Don't cook too many at once. They're best eaten fresh.

→ Want more kick?

Add extra hot sauce. Throw in some fresh chilis. Try spicier cheese varieties. Even spicy cream works well. Just start with a little first.

→ Sauce too thick?

Add a splash of broth. Keep stirring it. Heat it gently. Watch the temperature. An easy quick fix.

→ Not crispy enough?

Cook tortillas longer. Use hotter oil. Take your time. Give them plenty of room. The extra minutes make all the difference.

Conclusion

Enjoyed this? Go for crunchy tacos next time. Or maybe cheesy enchiladas. They both need the same tasty sauce.

Crispy Mexican Breakfast Tortillas

Simple Mexican morning favorite.

Prep Time
~
Cook Time
15 Minutes
Total Time
15 Minutes
By: Sophia

Category: Brunch Favorites

Difficulty: Easy

Cuisine: Mexican

Yield: 4 Servings

Dietary: Vegetarian, Gluten-Free

Ingredients

01 12 corn tortillas, ideally day-old or left out to dry naturally, cut into quarters or 6 triangles.
02 Neutral cooking oil like corn oil for deep frying.
03 A pinch of kosher salt.
04 1 1/2 to 2 cups of salsa verde or red chile sauce, bought or whipped up at home.
05 Fresh epazote sprigs if you've got them.
06 Crumbly queso fresco or cotija.
07 Creme fraiche or Mexican crema.
08 Fresh chopped cilantro.
09 Diced red onion.
10 Chunky or sliced avocado pieces.

Instructions

Step 01

Pour plenty of corn oil into a big sauté pan and warm it up on medium-high to high. When you see the oil shimmer, toss in your tortilla pieces and cook until they turn a nice golden color.

Step 02

Take out the golden tortillas and put them on a plate lined with paper towels to soak up extra oil. Sprinkle some kosher salt on them while they're still hot.

Step 03

Clean any burnt bits from your pan. Add about 2 tablespoons of oil and get it hot again. Pour your salsa verde or red chile sauce in and let it bubble for a bit, giving it a stir now and then. Throw in epazote if you want that authentic kick.

Step 04

Slowly drop your fried tortilla pieces into the bubbling sauce. Flip them around so sauce covers every bit. Let everything warm through for another minute or two.

Step 05

Dish up your chilaquiles while they're hot. Top with crumbly cheese, a dollop of crema, fresh cilantro, diced red onion, and avocado chunks. They're great with fried eggs, beans, or nopalitos on the side.

Notes

  1. You'll get better results with tortillas that aren't fresh - either stale ones or ones you've dried in the oven till they're nice and crisp.
  2. You can make both sauce options ahead of time and keep them in your fridge for up to a week to save time.

Tools You'll Need

  • Big sauté pan.
  • Some paper towels.
  • A regular plate.
  • Standard blender.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy products.
  • Corn products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 264
  • Total Fat: 10 g
  • Total Carbohydrate: 40 g
  • Protein: 5 g