Chilaquiles Recipe

Prepare chiles (if using dried)

If making red salsa with dried guajillo/ancho chiles: remove stems and seeds, toast briefly in a dry skillet 20–30 seconds per side until fragrant (do not burn). Soak in hot water for 15 minutes until softened, then drain and reserve soaking liquid. If making chile verde use fresh jalapeño or serrano and tomatillos instead.

Roast or sauté vegetables

Heat a skillet over medium-high heat. For red salsa: roast the drained rehydrated chiles 30 seconds, then add tomatoes and half the onion and char/soften until blistered and blackened spots appear (6–8 minutes). For chile verde: roast tomatillos, jalapeño/serrano, and half the onion until softened and partially charred (6–8 minutes).

Blend sauce

Transfer roasted chiles/tomatillos, tomatoes (if using), garlic cloves (raw or lightly roasted), cilantro stems, and reserved soaking liquid or 1/2 cup stock to a blender. Add 1 tablespoon olive oil, 1 tsp salt and 1/4 tsp pepper. Blend until mostly smooth but with some texture (30–45 seconds). Taste and adjust salt or thin with up to 2 tablespoons more stock if too thick.

Simmer

Pour the blended sauce into the skillet and simmer over medium-low for 6–8 minutes to cook raw flavors and thicken slightly. Stir occasionally. Adjust seasoning with salt and pepper.

If using store-bought sturdy chips skip frying. If using fresh corn tortillas, cut into sixths, brush or toss with 2 tablespoons oil and bake at 400°F (200°C) until crisp, 8–12 minutes, or shallow-fry in 1/4" oil until crisp and golden, then drain on paper towels. Measure about 6 cups of chips for the recipe.

Warm the prepared salsa in a wide skillet over medium heat. Add the tortilla chips in batches or all at once and gently fold so most chips are coated but not fully saturated — you want a mix of saucy chips and crisp ones. Cook together 1–2 minutes so chips absorb some sauce but remain textured. Taste and adjust with extra salt or a squeeze of lime if desired.

Make serrano crema

Thin the sour cream/crema with lime juice and 1/2 teaspoon water if needed, finely mince the serrano (remove seeds for less heat), stir into crema with 1/8 tsp salt. Taste and adjust heat/salt. Chill briefly.

Cook eggs

Heat a nonstick skillet with 1 tablespoon butter or oil over medium. Cook two eggs to order: sunny-side up (5–6 minutes covered), over-easy (cook 2–3 minutes then flip 20–30 seconds), scrambled (whisk and cook 2–3 minutes), or poached (3–4 minutes). Season eggs lightly with salt and pepper.

Plate: divide the sauced chips between plates. Top each portion with the two eggs. Sprinkle with chopped cilantro, diced onion, and crumbled feta (or queso fresco). Add avocado slices on the side or atop. Drizzle serrano crema over the eggs and chips. Serve immediately with lime wedges.