Chilaquiles Recipe

Husk and rinse the tomatillos. Place tomatillos and jalapeño (stem removed for less heat) in a medium pot and cover with water. Bring to a boil, then simmer 5–7 minutes until tomatillos turn olive and slightly softened.

Drain the tomatillos and reserve about 1/4 cup of the cooking water. Transfer tomatillos, jalapeño, quartered white onion, garlic, cilantro, lime juice, 1 tbsp oil, 1 tsp salt, and 1/4 cup reserved water to a blender. Blend until mostly smooth but slightly chunky, scraping down sides as needed. Taste and adjust salt or lime.

Heat a medium nonstick or cast-iron skillet over medium heat. Add the blended salsa and simmer, stirring occasionally, 6–8 minutes to thicken and mellow raw flavors. If salsa becomes too thick, add up to 1/4 cup water to reach a saucy consistency. Keep warm.

While tomatillos simmer, stack tortillas and cut each into 6 wedges. Pat dry if slightly damp.

Heat neutral oil in a large heavy skillet or deep pot to 350°F (175°C). To test without thermometer, oil should sizzle when a tortilla wedge is added but not smoke. Fry tortilla wedges in batches, 1–2 minutes per side, until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with 1/2 tsp salt. Let cool slightly.

Alternatively: for a lighter version, toss tortilla wedges with 1–2 tbsp oil and bake on a sheet at 400°F (200°C) for 10–12 minutes, turning once, until crisp.

Warm the skillet with the salsa over medium-low. Add half of the fried chips (about half of wedges) to the skillet and pour about half of the salsa over them; gently toss with tongs or a spatula so chips are coated but not completely soggy. Add remaining chips and salsa, tossing lightly to coat most pieces. Adjust amount of salsa depending on whether you prefer saucier or crunchier chilaquiles.

Frying Eggs

In a separate small skillet, heat 1 tbsp oil or butter over medium. Crack eggs into the skillet and fry sunny-side up or over-easy per preference, 2–4 minutes, until whites are set and yolks reach desired doneness. Season with a pinch of salt and 1/8 tsp black pepper.

Divide the sauced chips among 2–3 plates (depending on appetite). Top each portion with 2 fried eggs (for 4 eggs total, use 1–2 eggs per plate as preferred).

Garnish plates with sliced or diced avocado, a drizzle or dollop of crema, crumbled cotija, fresh cilantro leaves, and thinly sliced or pickled red onion if using. Serve with lime wedges to squeeze over just before eating.