Chilaquiles with The Sauce

Chilaquiles with The Sauce

Chilaquiles is a traditional Mexican dish made with fried tortilla chips (totopos) quickly tossed in warmed red or greeen sauce. Chilaquiles should have a crunchy texture when served. Typically they are topped with an egg, cheese, cream and sliced onion rings. 


 Avocado oil 

1 dozen Corn tortillas, cut into wedges

1 bottle of Estolia's The Sauce

1/2 c chicken broth (veggie can be substituted)

Cotija or Queso fresco, crumbled

crema or sour cream

sliced onion rings

cilantro, chopped


  1. Heat oil in a large skillet over medium heat.
  2. Add the tortillas and fry until crispy and golden brown. Try not to overcrowd pan. Cook in smaller batches if needed.  
  3. Drain on paper towels. Set aside. 
  4. Add The Sauce and broth to the skillet to warm through. Season to taste. 
  5. If topping with a messy egg (fried) this is when you would begin process so the egg and chilaquiles will be done at the same time. 
  6. Add tortilla chips to the sauce and quickly coat. You will want the tortillas to stay crunchy. 
  7. Serve your chilaquiles and top with cheese, cilantro, sliced onions and egg (optional). 
  8. Serve hot.

Cooking Tips

If you don't have crema you can use sour cream and add milk and salt to thin out. 

Store bought corn tortillas tend to cook unevenly. I suggest tortilla from a  tortilleria or panaderia when possible. I have two semi-commercial brands I love  El Milagro (Texas) or Mi Rancho (California). They yellow corn tortillas from either brand are off the chart amazing. 

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