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92% would make again

Chilaquiles With Andrea Mares

Tasty Team


for 4 servings

  • 3 guajillo chiles, stems removed and seeded
  • 2 ancho chilies, stems removed and seeded
  • 3 chiles de árbol, stems removed and seeded
  • 1 tomato, halved
  • 3 cups water (720 mL)
  • ½ onion, chopped
  • 3 cloves garlic
  • salt, to taste
  • 16 corn tortillas, cut into triangles
  • canola oil, for frying
  • 4 large eggs
  • ½ cup queso fresco (55 g), crumbled, for serving
  • ¼ cup red onion (35 g), diced, for serving
  • 1 avocado, sliced, for serving
  • 2 tablespoons fresh cilantro, chopped, for serving

Nutrition Info

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    Calories 508
    Fat 23g
    Carbs 56g
    Fiber 10g
    Sugar 3g
    Protein 21g

Estimated values based on one serving size.


  1. In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
  2. Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup (60 g) of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
  3. Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups (480 ml) of heated oil.
  4. Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
  5. Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
  6. Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
  7. Serve immediately.
  8. Enjoy!

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