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Learn how to make a comforting Mexican staple for breakfast or any time of day.

By Fermín Núñez
Mar 15, 2022
30 Minutes
2 - 4 Servings

Chilaquiles are a traditional and filling Mexican breakfast, consisting of fried corn tortillas topped with cheese. This recipe comes from Fermín Nuñez of Austin’s Suerte and comes together in just 30 minutes. While Nuñez’s recipe doesn’t include an egg, feel free to top with one if you like. Our Stainless Clad Saucier is perfect for not only frying the tortillas to golden brown perfection, but also combining the whole thing, ensuring that each bite will be coated in a creamy tomato and chile piquin sauce.

You will need either an immersion or a stand-up blender for this recipe.


Learn how to make a comforting Mexican staple for breakfast or any time of day.

Fermín Núñez

30 Minutes
2 - 4 Servings
  • 1/4 cup olive oil, divided
  • 4 garlic cloves, peeled
  • 1 tablespoon dried chile piquin
  • 2 avocado leaves (optional)
  • 1/4 cup tomato paste
  • 4 medium tomatoes, stemmed and quartered
  • 1 cup pork or chicken stock
  • 2 cups heavy cream
  • Kosher salt to taste
  • 6 corn tortillas, torn into quarters
  • 8 ounces fresh chorizo
  • 1/4 cup cotija cheese, crumbled
  • Cilantro, roughly chopped, for serving

    Heat a 4-quart Stainless Clad Saucepan over medium. Add 2 tablespoons olive oil and heat until shimmering, then add garlic. Toast until garlic begins to color lightly (about 3 minutes), then add chiles and avocado leaves and continue to cook until everything is aromatic and the garlic has deepened in color to a golden brown hue.


    Add tomato paste and raise the heat to medium-high. Cook until caramelized, about 2 minutes. Add quartered tomatoes and cook down until slightly softened. Add salt to taste.


    Pour in stock and cream and continue to cook until tomatoes are fully softened and everything is homogenous. Remove from heat. Remove avocado leaves and season with salt to taste.


    If using an immersion blender, blend directly in the Saucepan. If using a countertop blender, allow the mixture to cool first, then transfer, and blend. The texture should be the consistency of slightly thickened soup. Set aside.


    Heat remaining 2 tablespoons of olive oil in a 5-quart Saucier over medium. The oil should fully coat the bottom of the pan. Fry the tortillas in batches until crispy on both sides. Transfer to a paper towel-lined Sheet Pan while preparing the rest of the dish. Season with salt.


    In the same Saucier, cook chorizo over medium heat until cooked through and crispy. Increase heat  to medium-high and add creamy tomato piquin sauce.


    Add the tortilla chips to the pan. Toss and turn constantly to coat completely in sauce, then immediately remove from heat. Transfer to a plate.


    Garnish with cotija cheese and cilantro and serve.