Chilaquiles de Birria (Birria Chilaquiles with Fried Eggs)
Crisp tortilla chips simmered briefly in reduced birria broth, topped with shredded beef, crema, cheese and runny eggs.
Made with Lime crema (Mexican soured cream sauce) and Birria adobo and consomme and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 15
- LevelMedium
- Costabout £4.50 a head
- Oven160°C (140°C fan)
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
Heat the oven to 160°C (140°C fan). Put the beef and salt in a casserole with 400 ml of your ready made birria adobo and consomme (see the base recipe) and the water. Cover and cook for 2 hours 30 minutes until the beef shreds.
150 min - 2
Shred the beef. Strain the liquid into a wide frying pan, add the remaining 100 ml of birria broth, skim off the fat and boil hard for 8 minutes until reduced by about a third.
8 min - 3
Fry the eggs in the oil in a separate pan until the whites are set and the yolks still runny, or to your liking.
- 4
Add the broken tostadas to the pan of hot sauce and toss for 1 minute until the chips are coated and just softening but still with some bite.
1 min - 5
Divide between four plates. Top with the beef, an egg each, your ready made lime crema (see the base recipe), the cheese, onion and coriander. Serve immediately.
Tips
- Chilaquiles turn to mush if left. Toss the chips in the sauce at the last moment and serve straight away.
- Reduce the broth well. A thin sauce makes soggy chips instead of tender-crisp ones.
- Fry your own tortilla wedges if you like. Thick shop-bought tostadas hold their crunch best.
- Leave out the eggs for an egg-free plate. Add extra beef instead.
Storing and freezing
Chilaquiles do not keep well once mixed. Keep the beef and broth separately in the fridge for up to 3 days and combine fresh. Reheat until steaming hot all the way through.
Questions
Are chilaquiles supposed to be soft or crisp?
Both. Traditional chilaquiles are simmered in sauce until the chips soften but keep a little bite. Some people like them crunchier, which means less simmering and eating quickly.
Can I use ready made tortilla chips?
Yes. Thick, plain salted tortilla chips work. Check the label for gluten if needed, and use a plain unflavoured type.
Is this a breakfast or a dinner?
Both. Chilaquiles are a classic Mexican breakfast and brunch, and a good way to use leftover birria.
More made with lime crema (mexican soured cream sauce)
Enchiladas de Birria (Birria Enchiladas)
EFNFHPPambazos de Papa con Chorizo (Dipped Potato and Chorizo Rolls)
NFTacos de Barbacoa con Crema de Chipotle (Beef Barbacoa Tacos)
GFEFNFPapas Asadas al Achiote con Crema de Lima (Achiote Roast Potatoes)
GFEFNFSee every dish made with lime crema (mexican soured cream sauce)
Double 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.