Making this sauce has me craving anything and everything that can be made with red chile sauce.
Every Friday growing up, we had red enchiladas. And if there happened to be leftover sauce, I would always hope my grandma would make chilaquiles for breakfast the next day.
Pronounced chee-leh-kee-les, chilaquiles is made of corn tortilla wedges that are fried, simmered in sauce and sprinkled with cheese. Often served for breakfast, popular toppings include eggs (scrambled or fried) or shredded chicken or a combination of the two.
The sauce for this recipe is made with dried red chiles, and is the same sauce my grandma made in Chihuahua, Mexico and my mother made while we were growing up in El Paso, Texas.
It’s a treasured recipe that is very special to me. Straining the boiled and blended red chiles in a conical sieve or chinois takes some time, but the resulting sauce is so velvety, making it well worth the extra work.
I hope you’ll enjoy this traditional Mexican dish, shared from my family to yours.
Love Chilaquiles? Try these other recipes:
Red Chile Chilaquiles
- 8 corn tortillas
- 1 tablespoon canola oil
- 2 cups Red Chile Sauce
- 1 cup shredded queso quesadilla or Colby cheese
- 1/3 cup diced green or red onions , cooked any style
- 4 eggs
- Cut corn tortillas into quarters. In a large skillet heat oil and fry corn tortilla pieces until crunchy. Lower heat to low.
- Add red chili sauce and mix only long enough to coat all the tortillas. Top with cheese while still over a low flame and cook just long enough for the cheese to melt.
- Remove from heat and sprinkle with onions. Serve with eggs any style.
- Alternatively, you can make this recipe with salsa verde for Chilaquiles Verdes.
Photography by Jeanine Thurston