Chilaquiles Recipe

Prepare tortillas

Stack tortillas and cut into 6–8 wedges each. Heat 4 tablespoons vegetable oil in a large skillet over medium-high heat. Fry tortilla wedges in batches until crisp and golden, 2–3 minutes per side. Transfer to a paper-towel-lined tray and lightly salt. Reserve.

Make green salsa (salsa verde)

Place husked tomatillos, jalapeños, quartered onion (1/2 of the onion), and garlic in a pot of water and bring to a simmer. Cook 6–8 minutes until tomatillos are softened and color brightens. Drain and transfer to a blender. Add cilantro, lime juice and 1 tsp salt. Blend until mostly smooth. Adjust seasoning. If too thick, add 1–2 tbs water. Set aside.

Make red salsa (salsa roja)

Roast or char roma tomatoes, serrano/jalapeño, the remaining onion quarter and 2 garlic cloves in a dry skillet or under a broiler until blackened and softened, about 6–8 minutes, turning. Transfer to blender, add oregano and 1 tsp salt, and blend until smooth. For a thinner sauce, add up to 1/2 cup warm stock and blend to desired consistency. Taste and adjust salt.

Warm sauces and combine with chips

In two medium skillets, warm 1 tablespoon oil over medium heat. Add half the green salsa to one pan and half the red salsa to the other (or use one sauce depending on preference). Bring each sauce to a gentle simmer, then add half of the fried tortilla wedges to each skillet, gently stirring to coat and soften slightly — 2–3 minutes. The chips should absorb some sauce but remain partially crisp. Keep warm over low heat.

Cook eggs

In a nonstick skillet, heat remaining 2 tbs oil over medium. Crack eggs and cook sunny-side up for 3–4 minutes until whites are set and yolks still runny; for over-easy, flip carefully and cook 30–45 seconds more. Season with 1/4 tsp salt and a pinch of black pepper. Cook in batches as needed so eggs remain hot.

Assemble plates: divide the sauced tortilla mixture between four plates (or two large portions). Top each portion with two eggs. Scatter crumbled queso fresco evenly over the chilaquiles. Add a spoonful of crema or sour cream if using. Garnish with chopped cilantro and thinly sliced fresh jalapeño. Serve immediately with lime wedges on the side.

Notes and serving suggestions: Offer extra salsa on the side so diners can add more heat or moisture. To keep chips crisper, serve sauce and chips separately, allowing guests to combine at the table. Leftover fried tortillas can be stored and re-crisped.