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Restaurants›El Chaparro Mexican Bar & Grill - Spring›Chilaquiles Recipe

Chilaquiles Recipe

Name: El Chaparro Mexican Bar & Grill - Springs Chilaquiles Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 pieces corn tortillas; 1 cups vegetable oil (for frying); 1 tsp salt; 8 pieces tomatillos; 1 pieces jalapeño or serrano pepper (adjust heat); 1 quarters white onion; 2 pieces garlic cloves; 0.25 cups fresh cilantro; 1 tsp vegetable oil; 1 tsp salt; 0.5 cups water; 4 pieces roma tomatoes; 0.5 pieces white onion; 2 pieces garlic cloves; 1 pieces jalapeño or serrano pepper; 1 tbs vegetable oil; 1 tsp salt; 0.25 cups water; 4 pieces large eggs; 2 tbs whole milk or cream; 1 tbs unsalted butter; 6 cups cooked tortilla strips; 0.5 cups sour cream; 0.25 cups white onion (finely chopped); 0.25 cups crumbled queso fresco or cotija; 2 tbs fresh cilantro (for garnish); 1 pieces avocado (optional); 2 pieces lime wedges (optional); 0.5 tsp salt and pepper

Inspired by El Chaparro Mexican Bar & Grill - Spring

Time40m

Serves2

Choice Of Tomatillo Or Ranchero Sauce Scrambled Eggs Mixed With Corn Tortilla Strips, Topped With Sour Cream & Fresh Chopped Onions.

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Ingredients

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For the Tortilla Strips

8 pieces corn tortillas

1 cups vegetable oil (for frying)

1 tsp Celtic sea salt

For the Tomatillo Sauce (Salsa Verde)

8 pieces tomatillos

1 pieces jalapeño or serrano pepper (adjust heat)

1 quarters white onion

2 pieces Garlic cloves

1/4 cups fresh cilantro

1 tsp Tuscany sunflower oil

1 tsp Celtic sea salt

1/2 cups water

For the Ranchero Sauce (Salsa Ranchera)

4 pieces roma tomatoes

1/2 pieces white onion

2 pieces Garlic cloves

1 pieces jalapeño or serrano pepper

1 tbs Tuscany sunflower oil

1 tsp Celtic sea salt

1/4 cups water

For the Eggs & Assembly

4 pieces Large eggs

2 tbs whole milk or cream

1 tbs Unsalted butter

6 cups cooked tortilla strips

1/2 cups Sour cream

1/4 cups white onion (finely chopped)

1/4 cups crumbled queso fresco or cotija

2 tbs Fresh cilantro (for garnish)

1 pieces avocado (optional)

2 pieces lime wedges (optional)

1/2 tsp Celtic salt and pepper

Method

For the Tortilla Strips

Stack tortillas and cut into 6–8 even strips each (rough 1/2" wide). Pat strips dry with a towel to remove moisture.

Heat oil in a large skillet or pot over medium-high heat until shimmering and a piece of tortilla sizzles (about 350°F/175°C if using a thermometer).

Fry tortilla strips in batches, stirring frequently, until crisp and golden, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper-towel lined tray and immediately season with 1 tsp salt. Let cool. You should have about 6 cups of crispy strips.

For the Tomatillo Sauce (Salsa Verde)

Remove husks from tomatillos and rinse. Place tomatillos, jalapeño, and quartered onion in a saucepan; cover with water and bring to a simmer. Cook until tomatillos change color and soften, about 6–8 minutes. Drain, reserving a few tablespoons of the cooking water.

Transfer cooked tomatillos, jalapeño, onion, garlic, cilantro, 1 tsp salt and 1/2 cup water to a blender. Blend until smooth. Taste and adjust salt. Optionally sauté a teaspoon of oil in a skillet and cook the blended salsa 2–3 minutes to deepen flavor.

For the Ranchero Sauce (Salsa Ranchera)

Char the roma tomatoes, half onion, jalapeño/serrano and garlic on a hot skillet or under a broiler until blackened in spots and softened, about 6–8 minutes, turning to char evenly.

Transfer charred vegetables to a blender, add 1/4 cup water and 1 tsp salt, and blend to a slightly chunky or smooth texture per preference. Taste and adjust seasoning. Heat 1 tbsp oil in a skillet and simmer the blended salsa 2–3 minutes to round flavors.

For the Eggs & Assembly

Choose your sauce: warm about 1 to 1 1/2 cups of either the tomatillo or ranchero sauce in a medium skillet over medium heat. Keep remaining sauce covered for later.

Add 3 cups of the fried tortilla strips to the warmed sauce and gently stir to coat. Allow the chips to soften in the sauce for 1–2 minutes so they remain pliable but still slightly crisp. Taste and add a pinch of salt if needed. Transfer sauced chips to a serving skillet or individual plates, reserving about 3 cups of strips for additional layering.

In a bowl, whisk together 4 eggs, 2 tablespoons milk or cream, and 1/4 tsp salt and a pinch of pepper until combined.

Melt 1 tablespoon butter in a nonstick skillet over medium-low heat. Pour in the eggs and cook gently, stirring often, until soft-scrambled but still moist, about 3–4 minutes. Remove from heat just before fully set; eggs will continue to cook slightly off heat.

Fold the scrambled eggs into the sauced tortilla base or place on top, distributing evenly. If desired, add remaining 3 cups of sauced tortilla strips on top for texture.

Top the chilaquiles with 1/2 cup sour cream (drizzle or dollop), sprinkle 1/4 cup finely chopped white onion, 1/4 cup crumbled queso fresco, and 2 tablespoons chopped cilantro. Add sliced avocado and lime wedges if using.

Serve immediately so chips retain some crunch. Leftover sauce can be reheated and re-crisped with fresh tortilla strips when serving again.