Chilaquiles are a popular Mexican breakfast dish made from fried tortilla chips simmered in a sauce. While chilaquiles are meant to be a little soft and saucy, no one wants a big pile of mushy tortilla chips. The key to avoiding soggy chilaquiles is controlling the amount of liquid and using sturdy tortilla chips.
What are chilaquiles?
Chilaquiles are made from fried tortilla chips simmered in a sauce until soft and saucy. The tortilla chips soak up the flavorful sauce. Traditional red or green salsa is often used, but chilaquiles can be made with mole sauce, enchilada sauce, or even cheese sauce. Onions, garlic, and chiles are common seasonings. Chilaquiles are topped with ingredients like fried eggs, shredded chicken, cheese, avocado, and Mexican cream. It’s a warm, comforting, and flavorful dish.
Why do chilaquiles get soggy?
There are a few reasons chilaquiles can end up as a soggy mess:
- Too much liquid – Using a lot of thin sauce will oversaturate the tortilla chips.
- Improper frying – Under-fried tortilla chips won’t hold up well when simmered.
- Too much simmering – Letting the chilaquiles simmer too long will turn them to mush.
- Low quality tortillas – Thin, low-quality tortillas make chips that fall apart easily.
Controlling the amount of liquid and using sturdy tortilla chips are keys to avoiding soggy chilaquiles.
How to make chilaquiles not soggy
Follow these tips for chilaquiles with the perfect balance of soft and crispy:
Use thick, sturdy tortilla chips
The tortilla chips are the foundation of great chilaquiles. Look for good quality, thick corn tortillas made with nixtamalized corn. Thicker tortillas will fry up into more sturdy chips. Handmade tortilla chips or thick restaurant-style chips work best. Avoid thin mass-produced tortilla chips, which turn to mush quickly.
Fry the tortilla chips well
Properly frying the tortilla chips gives them the structure to hold up during simmering. Cut the tortillas into triangles and fry them in at least 1-2 inches of hot oil until deeply golden brown and crispy, about 2-3 minutes per batch. Well-fried chips will have a sturdy crunch.
Use a thick, rich sauce
A thin, watery sauce will oversaturate the tortilla chips. Opt for a richer, thicker sauce instead. Cook down tomatoes, chiles, and seasonings into a thick salsa. You can also use enchilada sauce, mole, or cheese sauce. The thicker the sauce, the less it will soak into the chips.
Add sauce gradually
Don’t dump all the sauce on top of the tortilla chips at once. This will overwhelm them. Instead, add the sauce in batches, tossing the chips between additions. Go slowly to allow the chips time to absorb the sauce without getting soggy.
Cook in a skillet, not a casserole dish
Cooking chilaquiles in a casserole dish often results in soggy chips on the bottom. Using a wide skillet provides more surface area for evaporation. Cook over medium heat, stirring frequently.
Don’t over-simmer
Avoid simmering the chilaquiles too long once the sauce is added. Simmer just until the chips are softened, about 3-5 minutes. Any longer and the chips will turn to mush. Remember, chilaquiles are meant to have some crispy bits left.
Drain off excess liquid
After simmering, transfer the chilaquiles to a bowl using a slotted spoon. This leaves some of the excess liquid behind so the chips don’t get soaked. Add just enough of the remaining sauce to moisten the dish without making it soggy.
Top with cheese
Sprinkle shredded cheese like queso fresco, Oaxaca, or Monterey jack over the hot chilaquiles. The cheese will melt into the sauce, making it thicker and binding the ingredients.
Chilaquiles ratios
Getting the ratios of chips to sauce right is also key. Follow these guidelines:
Ingredient | Ratio |
---|---|
Tortilla chips | 4 cups |
Sauce | 2-2 1/2 cups |
Onion | 1/2 cup diced |
Cheese | 1/2 cup shredded |
Chilaquiles toppings
Customize your chilaquiles with delicious toppings:
- Eggs – Fried or over easy eggs add protein
- Meat – Shredded chicken, beef, or chorizo add heartiness
- Beans – Black or pinto beans provide fiber
- Queso fresco – Salty, mild cheese balances the spices
- Avocado – Creamy avocado pairs perfectly with chilaquiles
- Cream – Mexican crema, sour cream, or crème fraîche add tang
- Cilantro – Fresh cilantro brightens up the dish
Breakfast chilaquiles
For breakfast, top chilaquiles with fried eggs, queso fresco, avocado, and cilantro. The runny yolks enrich the sauce.
Lunch or dinner chilaquiles
For heartier chilaquiles, add shredded chicken, beef, or pork carnitas. Black beans, lettuce, tomato, and Mexican crema create a satisfying meal.
Chilaquiles recipes
Try these delicious chilaquiles recipes for a perfect saucy-to-crispy tortilla chip ratio:
Green chilaquiles
Simmer tortilla chips in a bright green tomatillo salsa. Top with queso fresco and fried eggs.
Red chilaquiles
Use ancho chile red enchilada sauce for a rich, spicy flavor. Top with shredded chicken and avocado.
Mole chilaquiles
For an extra decadent version, use mole sauce instead of salsa. Top with queso fresco and cilantro.
Breakfast chilaquiles casserole
Layer tortilla chips, salsa, eggs, cheese, and other toppings in a baking dish. Bake until hot and bubbly.
Chilaquiles storage
To enjoy chilaquiles throughout the week:
- Store the sauce separately from the tortilla chips to keep the chips crispy.
- Refrigerate in airtight containers for up to 4 days.
- Reheat gently on the stove or in the microwave with a splash of water.
Conclusion
With fluffy fried tortilla chips, rich sauce, and flavorful toppings, chilaquiles are a fantastic Mexican breakfast. Avoid soggy chips by frying the tortillas well, using a thick sauce, cooking in a skillet, and not over-simmering. Customize your chilaquiles with eggs, chicken, cheese, avocado, and more. Master these simple tricks for chilaquiles with the perfect crispy-to-soft tortilla chip balance.