Authentic Guadalajara Chilaquiles with Oaxaca Cheese
Indulge in the rich culinary heritage of Southern Mexico with these authentic Guadalajara-style chilaquiles. Passed down through generations from my great-grandmother, this classic breakfast dish is a beloved tradition, especially enjoyed on Sunday mornings. The crispy tortilla strips, paired with a vibrant tomato and chili sauce, are not just a treat for the taste buds but are also reputed to work wonders for curing hangovers. Topped with gooey Oaxaca cheese and fresh onions, this dish offers a comforting and satisfying start to your day or the perfect brunch option for gatherings.
N/A
Servings
233
Calories
9
Ingredients
Ingredients
dry and hard tortillas
12 (cut into strips)
eggs
3 (beaten)
large tomatoes
4 (boiled and peeled)
water
1/2 cup (for blending)
large white onion
1 (finely chopped)
garlic clove
1 (minced)
chiles de arbol
3 (boiled with tomatoes)
corn oil
5 tablespoons (for frying)
grated oaxaca cheese
1 cup (for topping)
Instructions
1
Begin by bringing a pot of water to a boil and add the tomatoes and chiles de arbol. Cook until both are soft, then drain.
2
Transfer the cooked tomatoes, chiles, and garlic into a blender. Add 1/2 cup of water and blend until smooth. Adjust seasoning with salt according to your taste preferences.
3
In a skillet, heat 1 tablespoon of corn oil over medium heat. Pour in the blended sauce and cook for about 5 minutes at a simmer, allowing the flavors to meld.
4
Meanwhile, using kitchen scissors, cut the dry tortillas into strips.
5
In a separate skillet, heat the remaining 4 tablespoons of corn oil over medium-high heat. Add the tortilla strips in batches, frying them until they become golden brown and crispy. Use a slotted spoon to transfer the fried strips onto a paper towel-lined plate to drain excess oil.
6
Once the tortilla strips are crispy, crack the eggs directly into the pan, stirring quickly so that the eggs coat the strips evenly and don’t stick. Season with salt.
7
Once the eggs are cooked through, transfer the tortilla mixture into a serving bowl. Pour the warm sauce over the chilaquiles and generously sprinkle with finely chopped onions and grated Oaxaca cheese.
8
Serve immediately while hot, and enjoy with a side of creamy refried beans for a complete meal.
Nutrition Information
15g
Fat
20g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Authentic Guadalajara Chilaquiles with Oaxaca Cheese.
Where does this style of chilaquiles originate?
This recipe originates from Guadalajara in Southern Mexico.
What kind of cheese is featured in this dish?
The dish features one cup of grated Oaxaca cheese.
How many tortillas are required for this recipe?
You will need 12 tortillas for this dish.
What condition should the tortillas be in?
The tortillas should be dry and hard before preparation.
How many eggs are needed for these chilaquiles?
The recipe requires 3 beaten eggs.
What type of tomatoes are used?
The recipe uses 4 large tomatoes that are boiled and peeled.
How much water is needed for blending the sauce?
You need 1/2 cup of water for blending the sauce.
What kind of onion is used for the topping?
One large white onion, finely chopped, is used as a topping.
How much garlic is included in the sauce?
The sauce includes 1 minced garlic clove.
Which chili peppers are used for the heat?
The recipe uses 3 chiles de arbol.
What type of oil is recommended for frying?
Corn oil is recommended, specifically 5 tablespoons total.
What is the total calorie count per serving?
There are 233 calories in a serving of this dish.
How much protein is in this recipe?
Each serving contains 7.5g of protein.
What is the fat content per serving?
The fat content is 15g per serving.
How many grams of carbohydrates are present?
There are 20g of carbohydrates per serving.
Is this dish known for any specific medicinal properties?
It is reputed to work wonders for curing hangovers.
When is this dish traditionally enjoyed?
It is a beloved tradition to enjoy this dish on Sunday mornings.
How should the tortillas be cut?
The dry tortillas should be cut into strips using kitchen scissors.
How do you prepare the tomatoes and chiles?
They should be boiled in water until soft and then drained.
How long should the sauce simmer?
The blended sauce should simmer in a skillet for about 5 minutes.
What is the first step in cooking the tortilla strips?
Heat 4 tablespoons of corn oil and fry the strips in batches until golden brown.
How are the eggs incorporated?
The eggs are cracked directly into the pan with the crispy tortilla strips and stirred quickly.
What is the suggested side dish?
It is recommended to serve these chilaquiles with a side of creamy refried beans.
How do you ensure the tortilla strips are not too greasy?
Transfer the fried strips onto a paper towel-lined plate to drain excess oil.
What is the family history of this recipe?
This authentic recipe was passed down through generations from the creator's great-grandmother.
How should the dish be served?
It should be served immediately while hot with the sauce and toppings added.
Is this recipe considered comfort food?
Yes, it is described as a comforting and satisfying start to the day.
What color should the fried tortillas be?
They should be fried until they become golden brown and crispy.
How many ingredients are in this authentic recipe?
The recipe consists of 9 key ingredients.