Homemade Chilaquiles with Rich Tomato Sauce: A Step-by-Step Recipe

Chilaquiles, a beloved Mexican comfort food, are a symphony of crispy tortilla chips simmered in a flavorful sauce, often adorned with cheese, cream, and your favorite toppings. While many recipes rely on store-bought sauces, crafting your own homemade tomato sauce elevates this dish to a whole new level. This recipe guides you through creating a vibrant, rich tomato sauce from scratch, resulting in an unforgettable chilaquiles experience.

Why Make Your Own Tomato Sauce?

Sure, grabbing a jar of salsa or enchilada sauce is convenient. But homemade tomato sauce offers several advantages:

* **Freshness:** You control the ingredients, ensuring the use of fresh, high-quality tomatoes and herbs.
* **Flavor:** Homemade sauce boasts a depth of flavor that store-bought versions often lack. You can tailor the seasoning to your exact preferences.
* **No Preservatives:** Avoid unwanted additives and preservatives commonly found in processed sauces.
* **Satisfaction:** There’s a certain joy in creating something delicious from scratch. The aroma of simmering tomatoes will fill your kitchen with warmth and anticipation.

Ingredients: The Key to Delicious Chilaquiles

Here’s what you’ll need to create the ultimate chilaquiles:

**For the Homemade Tomato Sauce:**

* 2 pounds ripe tomatoes (Roma, plum, or San Marzano are excellent choices)
* 1 medium white onion, roughly chopped
* 2-3 cloves garlic, minced
* 1-2 jalapeño peppers, seeded and minced (adjust to your spice preference)
* 1 tablespoon olive oil
* 1 teaspoon dried oregano
* ½ teaspoon ground cumin
* ½ teaspoon smoked paprika (optional, but adds a nice depth)
* ½ cup chicken broth (or vegetable broth for a vegetarian option)
* Salt and freshly ground black pepper to taste
* 1 tablespoon tomato paste (optional, for richer flavor and color)
* Pinch of sugar (optional, to balance acidity)

**For the Chilaquiles:**

* 12-15 ounces tortilla chips (thick-cut restaurant-style chips work best)
* ½ cup shredded Oaxaca cheese (or Monterey Jack, or a Mexican blend)
* ¼ cup crumbled queso fresco (optional, for extra saltiness and texture)

**Toppings (Get creative!):**

* Sour cream or Mexican crema
* Diced avocado
* Chopped cilantro
* Sliced red onion
* Fried or scrambled eggs
* Shredded chicken, carnitas, or other cooked meat
* Pickled jalapeños
* Hot sauce

Equipment You’ll Need

* Large saucepan or Dutch oven
* Blender or food processor
* Cutting board
* Knife
* Measuring cups and spoons

Step-by-Step Instructions: From Tomatoes to Chilaquiles

Let’s break down the process into manageable steps:

**Part 1: Making the Homemade Tomato Sauce**

1. **Prepare the Tomatoes:** There are a few ways to prepare the tomatoes. The goal is to remove the skins for a smoother sauce. You can either blanch them (score the bottom with an ‘X’, submerge in boiling water for 30-60 seconds, then transfer to an ice bath – the skins will peel off easily) or roast them (halve the tomatoes, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for about 30-40 minutes until softened). For this recipe, we’ll use the blanching method, as it’s quicker. Score the bottom of each tomato with an ‘X’. Bring a large pot of water to a boil. Prepare an ice bath in a large bowl.
2. **Blanch and Peel the Tomatoes:** Carefully lower the tomatoes into the boiling water and blanch for 30-60 seconds, or until the skins begin to peel back at the scored ‘X’. Immediately transfer the tomatoes to the ice bath to stop the cooking process. Once cooled slightly, peel off the skins. Roughly chop the peeled tomatoes.
3. **Sauté the Aromatics:** Heat the olive oil in a large saucepan or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant, being careful not to burn the garlic.
4. **Add Tomatoes and Spices:** Add the chopped tomatoes, dried oregano, cumin, smoked paprika (if using), salt, and pepper to the saucepan. Stir well to combine.
5. **Simmer the Sauce:** Bring the sauce to a simmer, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the richer the flavor will become. Stir occasionally to prevent sticking.
6. **Blend the Sauce (Optional):** For a smoother sauce, carefully transfer the hot sauce to a blender or food processor (or use an immersion blender directly in the pot) and blend until smooth. Be very careful when blending hot liquids, as they can splatter. If using a regular blender, vent the lid to allow steam to escape. If you prefer a chunkier sauce, skip this step.
7. **Adjust Consistency and Flavor:** Return the sauce to the saucepan. Add the chicken broth (or vegetable broth) to thin the sauce to your desired consistency. If the sauce is too acidic, add a pinch of sugar to balance the flavors. If you want a richer, deeper tomato flavor, stir in the tablespoon of tomato paste. Taste and adjust the seasoning with salt and pepper as needed.

**Part 2: Assembling the Chilaquiles**

1. **Warm the Sauce:** If the tomato sauce has cooled, gently reheat it over low heat.
2. **Add the Chips:** Add the tortilla chips to the saucepan with the warm tomato sauce. Gently toss to coat the chips evenly with the sauce. Be careful not to overmix, as the chips can become soggy quickly. The goal is to coat them, not completely saturate them. Some people prefer a slightly saucier version, while others prefer a drier version with crisper chips. Adjust the amount of sauce accordingly.
3. **Melt the Cheese:** Sprinkle the shredded Oaxaca cheese (or Monterey Jack, or Mexican blend) over the chips. Cover the saucepan and cook over low heat for a few minutes, until the cheese is melted and gooey. Alternatively, you can transfer the chilaquiles to a baking dish and broil them for a minute or two, until the cheese is melted and bubbly. Watch carefully to prevent burning.
4. **Garnish and Serve:** Remove the chilaquiles from the heat. Garnish with your favorite toppings, such as sour cream or Mexican crema, diced avocado, chopped cilantro, sliced red onion, fried or scrambled eggs, shredded chicken, pickled jalapeños, and a sprinkle of queso fresco (if using). Serve immediately.

Tips for Perfect Chilaquiles

* **Use High-Quality Tortilla Chips:** The foundation of chilaquiles is the tortilla chips. Choose thick-cut, restaurant-style chips that can hold their shape and texture when soaked in sauce. Avoid thin, flimsy chips that will turn to mush.
* **Don’t Overcook the Chips:** The key to delicious chilaquiles is finding the right balance between saucy and crispy. Don’t cook the chips for too long in the sauce, or they will become soggy. Add the cheese towards the end, just long enough to melt it.
* **Adjust the Spice Level:** Customize the spice level to your liking by adjusting the amount of jalapeño peppers in the sauce. You can also add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
* **Get Creative with Toppings:** The beauty of chilaquiles is that you can customize them to your heart’s content. Experiment with different toppings to create your perfect combination. Consider adding shredded chicken, carnitas, chorizo, black beans, corn, roasted vegetables, or even seafood.
* **Make it Vegetarian or Vegan:** To make vegetarian chilaquiles, use vegetable broth instead of chicken broth. To make vegan chilaquiles, use a vegan cheese alternative and substitute the sour cream/crema with a plant-based alternative.
* **Prepare Ahead of Time:** You can make the tomato sauce up to a few days in advance and store it in the refrigerator. This will save you time on the day you plan to make the chilaquiles. However, it’s best to assemble and serve the chilaquiles immediately, as the chips will become soggy over time.
* **Use Roasted Tomatoes for a Smoky Flavor:** Roasting the tomatoes before making the sauce adds a delicious smoky flavor. Simply halve the tomatoes, toss them with olive oil, salt, and pepper, and roast them at 400°F (200°C) for about 30-40 minutes until softened.
* **Add a Touch of Lime Juice:** A squeeze of fresh lime juice at the end adds a bright and tangy flavor that complements the richness of the sauce.
* **Don’t Be Afraid to Experiment:** This recipe is just a starting point. Feel free to experiment with different ingredients and techniques to create your own unique version of chilaquiles.

Variations on a Theme

Chilaquiles are incredibly versatile. Here are a few variations to inspire your culinary creativity:

* **Chilaquiles Verdes:** Use tomatillos instead of tomatoes to make a vibrant green sauce.
* **Chilaquiles Rojos:** This recipe, using a red tomato-based sauce, is the most classic version.
* **Chilaquiles con Pollo:** Add shredded chicken to the chilaquiles for a heartier meal.
* **Chilaquiles con Huevos:** Top the chilaquiles with fried or scrambled eggs for a satisfying breakfast or brunch.
* **Chilaquiles Divorciados:** Serve half of the chilaquiles with red sauce and half with green sauce, separated on the plate. This visually appealing dish is known as “divorciados” (divorced).

Serving Suggestions

Chilaquiles are typically served as a breakfast or brunch dish, but they can also be enjoyed for lunch or dinner. They pair well with:

* Refried beans
* Mexican rice
* Avocado salad
* A side of grilled steak or chicken
* Margaritas or Mexican beer

Storage Instructions

While it’s best to eat chilaquiles immediately, you can store leftovers in the refrigerator for up to 24 hours. Keep in mind that the chips will become soggier over time. Reheat gently in a skillet or microwave. The tomato sauce can be stored in the refrigerator for up to 3-4 days or frozen for up to 3 months.

Nutritional Information (Approximate)

(Per serving, without toppings. Nutritional information will vary depending on the specific ingredients and quantities used.)

* Calories: 400-500
* Fat: 20-30g
* Saturated Fat: 8-12g
* Cholesterol: 50-75mg
* Sodium: 800-1000mg
* Carbohydrates: 40-50g
* Fiber: 5-7g
* Sugar: 8-12g
* Protein: 10-15g

Conclusion: A Culinary Adventure Worth Taking

Making chilaquiles with homemade tomato sauce may seem like a labor of love, but the result is well worth the effort. The fresh, vibrant flavors and the satisfaction of creating something delicious from scratch will impress your family and friends. So, gather your ingredients, roll up your sleeves, and embark on a culinary adventure that will transport you to the heart of Mexico. Buen provecho!