Chilaquiles from Veracruz Recipe

  • Yield:

    4 servings

  • Total Time:

    1 hr 15 mins

  • Prep Time:

    1 hr 15 mins

  • Cook Time:


  • Approximately 1 quart Mazola® Corn Oil
  • 10 to 12 corn tortillas, each cut into 6 wedges
  • 2 cups cold water
  • 8 ounces boneless skinless chicken breasts
  • 2 teaspoons Mazola® Chicken Flavor Bouillon Powder
  • 1 small yellow onion, chopped
  • 2 sprigs cilantro
  • 2 large cloves garlic, divided
  • 2 tablespoons Mazola® Corn Oil
  • 1 dried ancho chile, stem and seeds removed
  • 1 cup hot water
  • 1 large ripe tomato, cut into quart ers
  • Shredded lettuce
  • 1 cup sour cream
  • 1 avocado, peeled and cubed
  • 1 small red onion, sliced
  • 1/2 cup (2 ounces) crumbled Mexican farmer cheese (Queso Blanco OR Queso Fresco) OR shredded Monterey Jack cheese


  1. Step 1) Pour oil into a large skillet to depth of 1/2-inch. Heat to 350°F over medium to medium-high heat. Add tortilla wedges half at a time; fry 2 minutes, turning once, or until firm but not brown. Drain on paper towels.
  2. Step 2) Combine cold water, chicken, bouillon, yellow onion, cilantro and 1 clove garlic, minced. Bring to boil, stirring to dissolve bouillon. Reduce heat, cover and simmer 20 minutes or until chicken is tender. Remove chicken; shred and set aside. Reserve chicken broth for later use.
  3. Step 3) Heat 2 tablespoons corn oil in a large skillet over medium-high heat. Add ancho chile; cook 1 minute on each side. Remove chile to small bowl. Cover with 1 cup hot water; let stand 20 minutes; drain.
  4. Step 4) Combine drained chile, tomato and remaining garlic clove in blender or food processor; cover and blend until smooth.
  5. Step 5) Cook chile mixture (in same skillet used for chile) over medium-high heat, 3 minutes, stirring frequently. Add reserved chicken broth; simmer 5 minutes. Add tortillas; stir gently to coat with sauce.
  6. To Serve: Line a large platter with shredded lettuce. Arrange chilaquiles (tortilla mixture) on lettuce. Top with sour cream, shredded chicken, avocado, red onion and cheese. Serve immediately.