Chilaquiles with Homemade Tomato Sauce is a vibrant and satisfying Mexican dish, perfect for breakfast, brunch, or a light dinner. This dish features crispy tortilla chips smothered in a rich, tangy tomato sauce, topped with eggs, cheese, and a variety of fresh toppings. The homemade tomato sauce is simple to prepare but adds a depth of flavor that makes this dish stand out. Customize your chilaquiles with your favorite garnishes, like sour cream, avocado, or cilantro, for a flavorful and hearty meal that will satisfy all your cravings.
Ingredients
For the Homemade Tomato Sauce:
- 4 ripe tomatoes, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeds removed and chopped (optional for heat)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/2 cup chicken or vegetable broth
For the Chilaquiles:
- 6 corn tortillas, cut into triangles
- Vegetable oil, for frying
- 4 large eggs
- 1/2 cup crumbled queso fresco or shredded cheese (cheddar, Monterey Jack, or a mix)
- Fresh cilantro, chopped (for garnish)
- 1/2 avocado, sliced (optional)
- Sour cream (optional)
- Lime wedges (optional)
Instructions
- Make the Tomato Sauce: Heat olive oil in a saucepan over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the garlic and jalapeño (if using) and cook for another minute. Add the chopped tomatoes, cumin, chili powder, paprika, salt, and pepper. Stir and cook for 10-12 minutes, until the tomatoes break down and release their juices. Add the broth and let the sauce simmer for an additional 5 minutes. Use an immersion blender or regular blender to purée the sauce until smooth, then set aside.
- Fry the Tortilla Chips: Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the tortilla triangles in batches until golden and crispy, about 2-3 minutes. Remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
- Assemble the Chilaquiles: In a large skillet or pan, heat the homemade tomato sauce over medium heat. Once warm, add the fried tortilla chips and stir to coat them evenly in the sauce. Let the chips soak in the sauce for about 2-3 minutes until they soften slightly, but remain crispy.
- Cook the Eggs: In a separate skillet, cook the eggs to your liking—fried, scrambled, or poached work well with chilaquiles.
- Serve: Divide the chilaquiles among plates, topping each serving with a cooked egg, crumbled cheese, cilantro, avocado slices, and a dollop of sour cream (if using). Serve with lime wedges on the side.
Chilaquiles with Homemade Tomato Sauce is a flavorful and satisfying dish that brings together crispy chips, rich tomato sauce, and fresh toppings. The homemade sauce adds a delicious depth of flavor that enhances this classic Mexican meal. Enjoy it as a comforting breakfast or a hearty dinner option!
