Chilaquiles Bowl Recipe

If making red sauce: remove stems/seeds from dried chiles, toast lightly in a dry skillet 20–30 seconds per side until fragrant. Rehydrate chiles in hot water for 15 minutes. For green sauce: char tomatillos (or use roasted tomatillo + jalapeño) until blackened spots appear.

In a blender, combine rehydrated red chiles (or charred tomatillos + jalapeño for green), fire-roasted tomatoes (or roasted tomatillos), half the onion, garlic, cumin, 1/2 cup broth, salt and pepper. Blend until smooth.

Heat 2 tablespoons vegetable oil in a medium skillet over medium heat. Add the blended sauce and cook, stirring occasionally, 6–8 minutes until slightly thickened and brightened. Taste and adjust salt/pepper; if sauce is too thick, add up to 2 tablespoons additional broth.

Place 6 cups sturdy tortilla chips in a large shallow skillet or wide sauté pan. Pour about two-thirds of the warm sauce over the chips (reserve remaining sauce for topping or reheating). Gently toss the chips in the sauce so they are evenly coated but still have some crispness. Cook over medium-low heat 2–3 minutes to let chips absorb sauce—do not let them become mushy.

Sprinkle shredded Jack cheese evenly over the sauced chips. Cover the skillet or loosely tent with foil and let sit 1–2 minutes off heat (or return briefly to very low heat) until cheese is melted.

If using shredded chicken

Warm 3/4 cup shredded cooked chicken in a small saucepan with 2–3 tablespoons of reserved sauce or a splash of broth until hot, 2–3 minutes. Season to taste with salt and pepper.

If using carne asada

Heat a skillet over high heat with 1 teaspoon oil. Sear 4 oz thinly sliced carne asada 1–2 minutes per side until warmed through and caramelized at the edges. Let rest briefly and slice against the grain if needed.

Cook two eggs to order: for sunny-side or fried, heat 1 teaspoon oil in a small nonstick skillet over medium; crack eggs in and cook until whites set and yolks cooked to preference (3–4 minutes for runny yolks). Season with a pinch of salt. For scrambled or over-easy, cook as desired.

To assemble bowls: divide sauced chips and melted cheese between plates or bowls. Top each with chosen protein (shredded chicken or carne asada), then place the two eggs on top (or to the side).

Garnish with thinly sliced red onion, chopped cilantro, a drizzle of sour cream, optional queso fresco, and a lime wedge. Spoon remaining warm sauce at the side for extra sauciness.