Chilaquiles Recipe

Cut and fry tortillas

Stack tortillas and cut each into 6 wedges. Heat 1 cup vegetable oil in a large skillet or frying pan over medium-high heat until shimmering (about 350°F / 175°C if using a thermometer). Fry tortilla wedges in batches, turning occasionally, until crisp and golden, 1.5–2.5 minutes per batch. Transfer to a paper-towel-lined tray and immediately sprinkle with 1 tsp fine salt. Let cool. Reserve 4–5 cups of chips (some broken pieces are fine).

Roast tomatoes and chiles (stovetop)

Place roma tomatoes, serrano (or jalapeño) and half the onion on a hot cast-iron skillet or comal over medium-high heat. Cook, turning occasionally, until blistered and blackened in spots and softened, about 8–10 minutes. Remove and let cool slightly.

Blend salsa

In a blender or food processor add the roasted tomatoes, chile, garlic, the remaining raw onion (roughly chopped), cilantro, 1 tsp salt, 1 tsp vegetable oil and 1/4 tsp black pepper. Blend to a slightly chunky texture (or smooth if preferred). Taste and adjust seasoning. If salsa is very thick, loosen with 1–2 tablespoons water.

Cook salsa

Heat a clean skillet over medium heat and add 1 teaspoon vegetable oil. Pour in the blended salsa and simmer, stirring occasionally, until the raw tomato flavor cooks off and the salsa thickens slightly, 5–7 minutes. Keep warm.

Slice and grill onions

Slice the onion into 1/4-inch rings or half-rings. Heat 1 tablespoon olive oil in a small skillet or on the grill over medium-high heat. Add onion rings, sprinkle with 1/4 tsp ground cumin and a pinch of salt, and cook until charred at the edges and softened, about 6–8 minutes, turning once. Remove and set aside.

Prep garnish

Slice radishes thinly, crumble queso fresco, chop cilantro, and slice avocado if using. Cut lime into wedges.

Beat eggs

In a bowl whisk together 4 large eggs, 2 tablespoons milk and a pinch of salt and pepper until combined.

Combine chips and salsa

In a wide skillet (10–12 inches), warm 2 tablespoons of the prepared salsa over medium heat. Add the fried tortilla chips and gently toss to coat; work quickly so chips soften but still retain some crispness. Pour remaining salsa over the chips if needed to coat evenly (total salsa amount should be about 2 to 2 1/2 cups, adjust to preference).

Add eggs (scrambled style)

Make 2 small wells in the chips. Pour half the beaten eggs into each well, stirring gently after 20–30 seconds so the eggs scramble and mingle with the salsa and chips. Continue to cook and fold eggs until softly set but still moist, 2–3 minutes. If using shredded chicken, fold it in at this stage to heat through.

Finish with cheeses and toppings

Sprinkle grated Oaxaca or Monterey Jack over the hot chilaquiles so it melts, then top with crumbled queso fresco or cotija. Scatter grilled onions on top and garnish with cilantro leaves, sliced radishes, and avocado. Serve immediately with lime wedges to squeeze over the dish.