Chilaquiles Recipe

Prepare tortillas

Stack tortillas and cut into 6–8 wedges each (triangles). Pat dry with a towel to remove excess moisture.

Fry chips

Pour oil into a large heavy skillet or pot to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until shimmering and a small piece of tortilla sizzles immediately (about 350°F / medium). Fry tortillas in batches so they don’t crowd — about 45–60 seconds per side — until golden and crisp. Transfer to a plate lined with paper towels and immediately sprinkle with 1/2 tsp salt. Let cool.

Roast salsa ingredients

While chips cool, preheat a skillet or comal over medium-high. Place tomatillos, jalapeños, quartered onion and garlic cloves (unpeeled) on the skillet. Roast, turning occasionally, until tomatillos are blistered and softened and skins have char marks (6–8 minutes). Remove garlic once golden on the bottom and allow to cool slightly.

Blend salsa verde

Peel garlic. In a blender or food processor add roasted tomatillos, roasted jalapeños (remove seeds for less heat, if desired), peeled garlic, roasted onion, cilantro (include some tender stems), 1/2 cup stock, 1 tsp salt and 1/4 tsp black pepper. Blend until mostly smooth but slightly textured. Taste and adjust salt. If too thick, add up to 2 tbsp more stock to reach a pourable but not watery consistency.

Warm the salsa

Pour the blended salsa into a medium skillet and simmer gently over medium-low for 4–5 minutes to marry flavors and remove raw edge. Keep warm.

Toss chips in salsa

Add the fried chips to the skillet with warm salsa in 2 batches. Gently fold chips so they’re evenly coated but still retain some crispness — about 1 minute per batch. The goal is sauced but not sodden. Transfer to a serving platter or shallow bowls immediately.

Quick-pickle red onion

While salsa simmers, combine 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar and 1/4 tsp salt in a small heatproof bowl. Stir until sugar dissolves. Add thinly sliced red onion and let sit at least 10 minutes (longer for milder bite). Drain before serving if desired.

Prepare crema

If crema is thick, thin with 1–2 tsp water or lime juice to a pourable consistency. Taste and add a pinch of salt if needed.

Finish and plate

Spoon crema in generous ribbons over the sauced chips. Scatter pickled red onion and chopped cilantro over the top. Crumble cotija cheese evenly across the dish. If using, top with fried or poached eggs and/or shredded chicken. Serve immediately with lime wedges for squeezing.

Serve

Encourage diners to spoon up saucy chips with all toppings. Leftovers: keep salsa and chips separate; re-crisp chips in a 350°F oven for 4–6 minutes before saucing.