Chilaquiles Recipe
Crispy tortilla chips topped with verde sauce, cheese, and eggs.
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Ingredients
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Chips
Sauce
Toppings
Method
Chips
- 1
Fry the Tortillas
Cut each corn tortilla into quarters. Heat the vegetable oil in a large skillet over medium heat. Once hot, add the tortilla pieces in batches, frying until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels. Season with salt to taste.
Sauce
- 2
Prepare the Verde Sauce
In a saucepan, add tomatillos, jalapeño, garlic, and onion. Cover with water and bring to a boil. Reduce heat and simmer for about 10 minutes until the tomatillos are soft. Drain and transfer to a blender. Add fresh cilantro and lime juice, then blend until smooth. Season with salt to taste.
Assembly
- 3
Assemble the Chilaquiles
In a large serving dish, layer the crispy tortilla chips. Pour the verde sauce evenly over the chips, ensuring they are well-coated. Sprinkle queso fresco on top.
- 4
- 5
Add the Finishing Touches
Top the chilaquiles with sour cream and sliced avocado. Serve immediately while warm.
