I grew up eating chilaquiles all the time—like seriously, it was a regular thing for me! There’s nothing quite like those crispy tortillas drenched in spicy salsa with all your favorite toppings; pure comfort food feels like a warm hug with every bite.

Last month, when I visited my mom in Vegas, I only asked her to whip up chilaquiles. Not that I was being lazy (okay, maybe a little), but I really wanted to snag her recipe! Now that I’ve got it, I’m super excited to share it with you. Because honestly, what’s mine is yours—especially when it’s piled high with salsa and queso.

Let’s be honest: this isn’t a groundbreaking recipe moment! If you’ve been around for a bit, you probably know that many of these recipes come straight from my mom. Please think of this as a cozy little digital recipe book filled with her best-loved dishes. I’m just here to share the deliciousness and the beautiful memories that come with it!

Quick heads-up: whenever I borrow one of her recipes, the measurements are more like vibes. She’s one of those magical moms who seasons things by instinct until it “feels right.” So if something in the recipe seems a little imprecise, it probably is—and that’s okay. Trust your gut, taste as you go, and embrace the chaos.

🛒 What You’ll Need:

– 12 corn tortillas

– Canola or avocado oil (enough to coat the tortillas for baking or about 2 cups for frying)

For the Sauce (about 2 cups):

– 3 roma tomatoes

– ⅓ of a white or yellow onion

– 2 guajillo chiles (stemmed and seeded)

– 2–3 chiles de arbol (use more if you love the heat)

– 2 garlic cloves

– ½ tbsp Knorr chicken or veggie bouillon

– ½ tsp kosher salt

– 1 tsp dried oregano

– ½ tsp black pepper

– ¼ tsp whole cumin

For Toppings (let’s have some fun!):

– Mexican crema

– Queso fresco

– Avocado slices

– Chopped red or white onion

– Jalapeños

– Radishes

– Fresh cilantro

– Fried eggs

How to Make It:

1. Whip Up the Sauce:

– Start by boiling some water with the onion and garlic.

– Remove the stems and seeds from the chiles while that’s going on.

– Once the water is boiling, take it off the heat, toss in the chiles, and let everything sit for about 10 minutes to soften up.

– Blend it all together with cumin, salt, bouillon, and the rest of the spices until smooth—about 2 minutes.

– If you want, strain the sauce through a fine mesh sieve to get rid of any bits you don’t want. Leave a little texture if you’re into that!

2. Crisp Up the Tortillas:

– Cut your tortillas into triangles or whatever shape you like!

– In a large skillet over medium heat, warm enough oil to coat the bottom.

– Fry the tortilla pieces in batches until they turn golden and crispy—don’t overcrowd the pan!

– Once done, place them on a paper towel-lined plate to drain and sprinkle some salt on them while they’re hot.

– Keep the pan on medium heat, pour in the sauce, and let it simmer for about 2 minutes.

– Add the tortilla chips back in and gently stir until they’re coated.

– As soon as they soften up (but don’t get mushy), take the pan off the heat.

Serve It Up with Toppings:

Scoop those chilaquiles into a bowl or plate and load ’em up with your fave toppings! I love adding crema, crumbled queso fresco, avocado, and a fried egg on top—because why not go all out?

Oh—and the sauce? You can totally make it ahead of time if you’re trying to save time (or avoid a hangry meltdown). Honestly, when my mom’s feeling lazy, she sometimes just uses her enchilada sauce instead—which, by the way, is an absolute staple in her kitchen. So consider this recipe more of a snapshot than a rulebook. I’ve seen her make chilaquiles like this, but I’ve also seen her do it five other ways depending on the mood, the pantry, or the cheese situation.

This recipe is quick, nostalgic, and spicy—perfect for breakfast, brunch, or a late-night snack when you’re too tired to think but can’t ignore that hunger. My mom made it with tons of love, and now I’m passing that love on to you—messy measurements and all.