Chilaquiles with Tomatillo-Guajillo Sauce (Homemade Tortillas)

I can’t believe it took me so long to finally make chilaquilles at home considering it’s one of my favorite Mexican meals. It was so simple to make, and you can definitely take a short cut using store bought tortillas, but I swear they are even better with homemade!

Ingredients

For the Corn Tortillas (for chips)

• 2 cups masa harina

• 1 ½ cups warm water (adjust as needed)

• ½ tsp salt

For the Sauce

• 2–3 tomatillos, husked and rinsed

• 4–5 dried guajillo peppers (stems removed and seeds discarded)

• ½ white onion, chopped

• 3 cloves garlic

• 1 tsp dried oregano (or 2–3 fresh sprigs)

• 1 cup bone broth (instead of water; add more if needed for blending)

• Salt to taste

For the Chilaquiles

• Corn tortilla chips (homemade or store-bought)

• Sauce (prepared above)

• Oil for frying

• Optional toppings: fried eggs, shredded chicken (optional), crumbled queso fresco, Mexican crema, avocado slices, fresh cilantro, lime wedges

Instructions

Step 1: Make Homemade Corn Tortillas & Chips

1. Mix masa harina, warm water, and salt until a dough forms.

2. Divide into small balls, flatten with a tortilla press or rolling pin.

3. Cook tortillas on a hot skillet for 30–45 seconds per side.

4. Cut tortillas into triangles and fry in hot oil until golden and crispy. Drain on paper towels.

Step 2: Make the Tomatillo-Guajillo Sauce

1. Remove stems and seeds from guajillo peppers.

2. Boil 2–3 tomatillos and 4–5 guajillo peppers together in a small amount of water until softened (about 10 minutes).

3. Add onion and garlic to the pot in the last few minutes to soften.

4. Transfer vegetables and softened peppers to a blender. Add oregano and 1 cup bone broth. Blend until smooth.

5. Pour sauce into a pan, simmer for 5–10 minutes, and season with salt to taste.

Step 3: Assemble the Chilaquiles

1. In a skillet, heat a little oil and pour in the sauce.

2. Add tortilla chips and gently toss to coat. Cook for 2–3 minutes until the chips soften slightly but stay crisp on the edges.

Step 4: Serve & Garnish

• Top with a fried egg or shredded chicken (optional), crema, queso fresco, avocado, cilantro, and lime wedges. Serve immediately.

FAQ: Chilaquiles with Homemade Sauce

1. What are chilaquiles made of?

Chilaquiles are a traditional Mexican dish made with crispy tortilla chips simmered in a flavorful sauce—typically green (tomatillo-based) or red (pepper-based)—and topped with ingredients like eggs, cheese, crema, avocado, and sometimes shredded chicken.

2. Can I make chilaquiles without frying tortillas?

Yes! If you prefer a lighter version, you can bake or air-fry the tortilla pieces instead of deep-frying them. Just cut the tortillas into triangles, brush with oil, and bake at 400°F until crisp.

3. Can I make the tomatillo-guajillo sauce ahead of time?

Absolutely. The sauce can be made 2–3 days ahead and stored in an airtight container in the fridge. Just reheat and toss with fresh chips before serving.

4. Can I substitute bone broth in the sauce?

Yes! Bone broth adds extra richness and nutrients, but you can use vegetable broth, chicken broth, or even water if preferred.

5. How do you keep chilaquiles from getting soggy?

The key is timing! Toss the chips in the hot sauce right before serving so they absorb some flavor but still keep a little crunch. If they sit too long, they will soften completely.

6. What toppings go best with chilaquiles?

Popular toppings include fried or scrambled eggs, shredded chicken, queso fresco, crema, avocado slices, fresh cilantro, and lime wedges for brightness.

7. Can I make this recipe vegetarian?

Yes, simply omit the chicken and use vegetable broth instead of bone broth to keep it vegetarian-friendly.