Chilaquiles de Barbacoa con Huevo (Beef Chilaquiles with Fried Egg)
Crisp tortilla chips simmered briefly in smoky red salsa, topped with shredded beef, fried eggs, crema and cheese.
Made with Salsa roja (cooked red salsa) and Tostadas and totopos (tortilla chips) and Barbacoa beef. Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £4.01 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Warm your ready made barbacoa beef (see the base recipe) in a small pan until steaming hot all the way through. Keep it warm.
4 min - 2
Pour your ready made salsa roja (see the base recipe) into a large, wide frying pan and heat until just simmering.
- 3
Tip in the broken tostadas and stir gently for 30 to 60 seconds, so every piece is coated but still has some bite. Take off the heat straight away.
0 min 45 s - 4
In another pan, heat the oil and fry the eggs for 2 to 3 minutes until the whites are set and the yolks as runny as you like.
2 min 30 s - 5
Divide the chilaquiles between 4 plates. Top with the barbacoa, a fried egg each, the cheese, soured cream, red onion and coriander. Serve with the avocado.
Tips
- Chilaquiles are a race against the clock. Add the chips last and serve right away so they stay part crisp.
- For softer, more traditional chilaquiles, simmer the chips for 3 to 4 minutes before serving.
- Fried egg yolk makes a lovely sauce, so keep it runny unless you prefer it firm.
Storing and freezing
Best eaten straight away. Keep leftover salsa and barbacoa separately in the fridge for up to 3 days and make fresh chilaquiles from them.
Questions
Are chilaquiles meant to be crunchy or soft?
Both exist. Many cooks like them with a little bite, so the chips are just coated. Others simmer them until soft like a savoury bread pudding. Cook to your taste.
Can I make them without eggs?
Yes. Leave out the eggs and add extra barbacoa and avocado. They are still a hearty breakfast.
What do I do with leftover tortillas?
Chilaquiles were invented for stale tortillas. Cut corn tortillas into wedges, bake or fry until crisp and use as you would tostadas.
More made with salsa roja (cooked red salsa)
Huevos Ahogados (Eggs Poached in Salsa Roja)
NFEntomatadas con Pollo y Crema (Creamy Chicken Tomato Enchiladas)
GFEFNFHuevos Divorciados con Arroz Rojo (Divorced Eggs with Red and Green Salsa)
GFNFFideo Seco con Queso (Toasted Vermicelli in Red Salsa with Queso)
EFNFVDouble check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
