Chilaquiles Recipe

Make or use chips

If using store-bought tortilla chips, skip to next step. To make chips from corn tortillas: heat 1 cup vegetable oil in a heavy skillet over medium-high heat until shimmering (approx. 350°F / 175°C). Cut each tortilla into 6 wedges. Fry tortillas in batches 30–60 seconds per side until golden and crisp. Drain on paper towels and sprinkle with 1 tsp salt. Measure about 6 cups for the recipe.

Spread the chips in an even layer in a wide skillet or shallow saucepan large enough to hold them gently; they will be sauced in the skillet after the salsa is ready.

Prepare red salsa

For red salsa: halve the roma tomatoes. In a dry skillet or comal, roast the tomato halves, half the onion (roughly 1/2 of the onion), 2 garlic cloves (unpeeled), and 1 jalapeño (or serrano) for 6–8 minutes, turning occasionally, until tomatoes are blistered and softened and skins are charred in spots. Transfer to a blender, add 1/4 cup water, 1/8 tsp salt, 1 tbsp lime juice, and 1 tsp vegetable oil. Peel the roasted garlic, then blend the mixture until slightly chunky or smooth to your liking. Taste and adjust salt and lime.

Prepare green salsa

For green salsa: remove husks from tomatillos and rinse. In a dry skillet, char tomatillos, the remaining 1/2 onion (cut into quarters), and remaining 1 garlic clove for 6–8 minutes until blistered. Add the charred items to a blender with cilantro (about 1/2 cup packed), 1 jalapeño (or serrano) depending on heat preference, 1 tbsp lime juice, 1 tsp oil, and 1/2 tsp salt. Blend until smooth or slightly chunky. Taste and adjust salt and lime.

Choose either red or green salsa and keep warm in the skillet over low heat while you finish the chilaquiles assembly.

Sauce the chips

With the skillet containing 6 cups of chips on low heat, pour 1 1/2 to 2 cups of the prepared salsa evenly over the chips (use less if you want them crispier, more for saucier chilaquiles). Gently toss and fold the chips with a spatula to coat, being careful not to break them up too much. Cook over low heat 2–4 minutes until chips absorb some sauce but are not mushy. If using a wide pan, you can heat the salsa first until simmering and then add chips to ensure even coating.

Sprinkle 3/4 cup shredded cheese evenly over the sauced chips, cover the skillet, and remove from heat for 1–2 minutes so the cheese melts from residual heat. Alternatively, return to very low heat just until cheese melts.

Fry the eggs

In a nonstick skillet, heat 1 tbsp butter or oil over medium. Crack the 4 large eggs and fry to order: sunny-side up or over-easy per preference, about 2–3 minutes for runny yolks or longer for firmer yolks. Season eggs with a pinch of salt. Keep warm.

Finish plating

Divide the sauced chips between two plates (or serve family-style). Top each portion with two fried eggs. Drizzle 2 tbsp crema (or sour cream) over the eggs and chips and sprinkle 1/4 cup crumbled queso fresco and 2 tbsp chopped cilantro over each plate.

Prepare pico de gallo and guacamole (if not pre-made)

If making pico de gallo: finely dice 1 small tomato, 2 tbsp onion, 1 tbsp cilantro, 1/2 jalapeño (optional), and toss with 1 tsp lime juice and pinch of salt to make ~1/2 cup. If making guacamole: mash 1 medium ripe avocado with 1 tbsp lime juice, pinch salt, 1 tbsp diced onion, and 1 tbsp chopped cilantro to make ~1/2 cup.

On each plate, place 1/2 cup shredded lettuce to the side, add 1/4 cup pico de gallo, and 1/4 cup guacamole. Add 1 lime wedge. Serve with the chosen breakfast side (2 pancakes, 2 slices French toast, 2 crepes, or 2 potato pancakes) warmed and plated alongside the chilaquiles.

Serve immediately so eggs remain warm and chips retain some texture. Offer extra salsa, lime wedges, and hot sauce at the table. Leftover assembled chilaquiles will soften if stored; store components separately for best leftover quality.