Austin Chilaquiles

Fried corn tortilla pieces cooked in salsa, and sprinkled with your mouth watering yet? These homemade Chilaquiles are a delicious comfort food to add to your deck of recipes.
5 from 1 vote
Cook Time 15 mins
Total Time 15 mins
Servings 4


  • 12 corn tortillas quartered or cut into 6 wedges
  • Corn oil or other neutral oil for frying
  • Kosher salt
  • 1 1/2-2 cups red chile sauce or salsa verde,
  • Sprigs of epazote optional


  • Cotija cheese or queso fresco
  • Crema Mexicana or creme fraiche
  • Cilantro chopped
  • 1 red onion chopped
  • Avocado sliced or roughly chopped



  • In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high.
  • When the oil is hot, add tortillas. Fry until golden brown.
  • Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle salt on the tortillas.
  • Wipe pan clean of any browned bits of tortillas.


  • Add 2 tbsp of oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. Add a few sprigs of epazote (optional).
  • Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.
  • Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.


Keyword appetizer, Chilaquiles, circle kichen
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