(from megc’s recipe box)

Looks delicious! Stale tortillas are best, but chips can be used for a shortcut, too.

Source: Chowhound

Categories: mexican, not tried


  • 3 dried ancho chiles
  • 2 medium tomatoes, cored, seeded, and coarsely chopped
  • 1 medium white onion, small dice (about 1 1/2 cups)
  • 3 serrano chiles, stems removed and coarsely chopped (seeds and membranes removed if you’re heat sensitive)
  • 1 bunch cilantro, tough stems removed and coarsely chopped
  • 2 teaspoons kosher salt
  • 1/2 cup low-sodium chicken broth
  • 2 cups vegetable oil or canola oil for frying
  • 20 (6-inch) corn tortillas (preferably stale), each cut into 8 wedges
  • 1 lime, juiced
  • 3 chicken thighs, cooked and shredded (optional) (see note)
  • 1/4 cup crumbled cotija cheese or shredded Monterey jack cheese
  • 1/4 cup crème fraîche, crema, or sour cream
  • 3 radishes, thinly sliced
  • 2 limes, cut into wedges


  1. Heat oven to 400°F.

  2. Bring a small pot of water to a boil. Remove stems from the ancho chiles, slit them open on one side, and dump out the seeds and discard them. Place chiles in a single layer on a baking sheet. Toast the chiles in the oven for about 4 minutes, or until they are crispy and fragrant. Transfer chiles to a large, heatproof bowl. Pour boiling water over the chiles to completely cover them, and allow to soak for at least 10 minutes, or until they are soft and pliant.

  3. Drain the chiles and coarsely chop them. Place chiles in the bowl of a blender or food processor, along with the tomatoes, 3/4 of the diced onion, the serrano chiles, and about 1 cup of the chopped cilantro. Add the salt and chicken broth, and blend until smooth.

  4. Heat the vegetable oil in a large cast iron skillet over medium high heat for about 10 minutes, aiming for a temperature of 350°F. Fry the tortillas in 5 batches, for about 1 minute per batch, until they are crisp and have stopped furiously bubbling. Remove with a slotted spoon to a paper-towel-lined plate and sprinkle with salt.

  5. Carefully strain the oil into a heatproof container. Wipe out the cast iron pan and return it to the stove over medium-high heat. Take 1/4 cup of the used vegetable oil and add it to the skillet (discard remaining oil). When it is hot and shimmering, carefully pour in the blended chile mixture (it will bubble furiously) and fry it, stirring often, until it is fragrant and no longer raw-tasting, about 7 minutes.

  6. Reduce heat to medium low and stir in the lime juice. Taste the sauce, and if necessary, adjust the seasoning with salt. Add the fried tortillas, stirring gently until they are softened and well coated with sauce.

  7. Transfer the chilaquiles to a serving platter and top with the shredded chicken, the cheese, a drizzle of crème fraîche, the radishes, and the reserved diced onion and cilantro. Serve with lime wedges on the side.

  8. Note: You can top the chilaquiles with leftover rotisserie chicken from the grocery store or poach your own. To poach chicken thighs, combine 3 skinless chicken thighs, 1 peeled garlic clove, 2 bay leaves, 2 teaspoons kosher salt, and 10 peppercorns in a medium pot. Cover with cold water and simmer until the chicken thighs are cooked through. When they are cool enough to handle, shred the chicken meat.

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