# Chilaquiles

Crispy corn tortilla chips coated in a roasted tomato and guajillo chili sauce, topped with fresh garnishes and a fried egg.

- Servings: 1 servings
- Cuisine: Mexican
- Category: Breakfast
- Language: en

## Ingredients

- 6 whole roma tomato
- 1/2 whole white onion
- 5 clove garlic
- 3 whole dried guajillo chile
- 1 tbsp olive oil
- 1 pinch salt
- 1 pinch black pepper
- 1 tsp oregano
- 1 tsp chili powder
- 6 whole corn tortilla
- 2 cup vegetable oil
- 1/4 cup queso fresco (optional)
- 1/2 whole avocado (optional)
- 1/4 cup cilantro (optional)
- 1 whole egg
- 2 tbsp red onion (optional)
- 1 tbsp crema (optional)

## Instructions

1. Cut the tomatoes and onion into halves or quarters and place on a baking sheet with the garlic cloves and dried guajillo chiles.
2. Drizzle with olive oil, season with salt and pepper, and roast in the oven.
3. Transfer the roasted vegetables and chiles to a blender and add oregano and chili powder. Blend until smooth.
4. Stack the tortillas, cut them into triangles, and deep-fry in hot oil until crispy. Remove and drain on a wire rack.
5. Prepare toppings by crumbling the queso fresco, slicing the avocado, and chopping the cilantro.
6. Fry a sunny-side-up egg in a skillet.
7. Pour the blended sauce into the skillet, add the tortilla chips, and stir until coated.
8. Serve on a plate and garnish with crumbled queso fresco, sliced red onion, avocado, crema, the fried egg, and chopped cilantro.

## Equipment

- chef's knife
- baking sheet
- blender
- skillet
- wire rack

## Source

- Original video: https://www.tiktok.com/t/ZP8nD5bxB/
- Creator: newt
- Recipe page: https://www.cliprecipe.com/recipe/f3229dde-2549-4c72-aed3-96ce5205dc38
- Extracted: 2026-08-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt