For a milder salsa, remove the seeds from the chile de árbol peppers before cooking. If you prefer a smoother salsa, you can strain it through a fine-mesh sieve after blending. Feel free to add your favorite toppings to the chilaquiles, such as crumbled queso fresco, sour cream, avocado slices, or chopped cilantro. Adjust the amount of chile de árbol peppers to your spice preference. Start with fewer peppers and add more if desired. For added flavor, consider adding a pinch of cumin or oregano to the salsa while it simmers.
Chilaquiles with Spicy Salsa
-
PREP TIME15 mins
-
COOK TIME20 mins
-
TOTAL TIME34 mins
-
SERVING4 People
-
VIEWS9
Embark on a culinary journey to Mexico with Chilaquiles, a vibrant and comforting breakfast staple. Crispy tortilla strips mingle with scrambled eggs in a fiery embrace of homemade spicy salsa, creating a symphony of textures and flavors that will awaken your senses.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate36 g
-
Cholesterol164 mg
-
Fiber2 g
-
Protein13 g
-
Saturated Fat3 g
-
Sodium221 mg
-
Sugar4 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
10 mins
Prepare the Spicy Salsa: In a medium saucepan, combine the chopped tomatoes, dried chile de árbol peppers, sliced onion, minced garlic, chicken bouillon granules, and a generous pinch of salt. Add enough water to just cover the ingredients. Bring the mixture to a boil over medium-high heat. Reduce heat to low and simmer, stirring occasionally, until the tomatoes and peppers have softened, approximately 5-10 minutes.
02
Step
5 mins
Blend the Salsa: Carefully transfer the softened chile peppers to a blender using a slotted spoon, leaving the tomato mixture in the saucepan. Blend the chile peppers until a smooth paste forms. Pour the tomato mixture from the saucepan into the blender. Blend until the salsa is completely smooth and well combined.
03
Step
5 mins
Fry the Tortilla Strips: Heat the vegetable oil in a large skillet over medium heat. Add the corn tortilla strips and cook, stirring frequently, until they are golden brown and crispy, about 3-5 minutes. Be careful not to burn them.
04
Step
5 mins
Scramble the Eggs: Crack the eggs directly into the skillet with the crispy tortilla strips. Stir continuously until the eggs are scrambled and cooked to your desired consistency, approximately 3-5 minutes.
05
Step
1 mins
Combine and Serve: Strain the blended spicy salsa over the tortilla strips and scrambled eggs in the skillet. Mix well to ensure everything is evenly coated with the salsa. Cook for another minute, stirring constantly, until heated through. Serve immediately.
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Adrien Terry
Jul 2, 2025I added some shredded cheese to the chilaquiles and it was delicious!
Ellie Von
Jun 30, 2025I used store-bought tortilla chips instead of frying my own and it still turned out great, though not as authentic.
Cordia Reilly
Jun 24, 2025I found the salsa to be a little too thin, so I simmered it for a longer time to thicken it up.
Jay Satterfield
Jun 16, 2025This recipe is a keeper! Thank you for sharing.
Jaylin Lind
Jun 13, 2025This is the best chilaquiles recipe I've ever tried!
Amelia Ratke
Jun 10, 2025The cooking times were accurate and the recipe was easy to adapt to my preferences.
Cara Skiles
Jun 10, 2025I've made this recipe several times and it's always a hit. The instructions are clear and easy to follow.
Marianna Wunsch
Jun 9, 2025This recipe is amazing! The salsa is so flavorful and the chilaquiles are perfectly crispy.
Kasandra Von
Jun 8, 2025The salsa was a bit too spicy for my taste, so I reduced the number of chile de árbol peppers.
Myles Dietrich
Jun 6, 2025My family loved this recipe! We'll definitely be making it again.