Chilaquiles Recipe
Fried Corn Tortillas, Chorizo Sausage and Salsa, with Avocado and One Egg Fried Sunny Side Up topped with Feta.
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Ingredients
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Tortilla & Frying
Salsa
Chorizo & Toppings
Method
Tortilla & Frying
- 1
Prepare and fry tortillas
Stack the corn tortillas and cut each into 6–8 wedges (triangles). In a large skillet or medium pot, heat 1 cup neutral oil over medium-high until it registers 350°F (175°C) or a small tortilla corner sizzles immediately. Fry tortilla wedges in batches so they don’t overcrowd the pan, about 1–2 minutes per side, until crisp and golden brown. Use a slotted spoon to transfer chips to a plate lined with paper towels and immediately sprinkle with 1 tsp kosher salt. Keep warm in a single layer in a low oven (200°F/95°C) while you make the salsa and chorizo.
Salsa
- 2
Roast and blend base
Place the halved tomatoes, quartered onion, garlic cloves (skin on or peeled), and jalapeño on a baking sheet or directly on a hot skillet. Roast under a broiler or in a hot skillet over medium-high heat, turning occasionally, until blackened in spots and softened, about 8–10 minutes. If using a skillet, add 1 tablespoon vegetable oil and cook until blistered and lightly charred.
- 3
Cook salsa
Transfer roasted vegetables to a blender or food processor. Add 1 cup chicken or vegetable stock, 1 tsp ground cumin, 1 tsp salt, and 2 tablespoons chopped cilantro. Blend to a slightly chunky consistency (or smooth if you prefer). Taste and adjust salt and acidity with 1 tablespoon lime juice. If the salsa is very thick, add up to 2–3 tablespoons more stock to reach a saucy consistency that will coat the fried tortillas but not be soupy.
- 4
Simmer salsa
Heat the same skillet over medium heat, add the blended salsa and simmer gently for 5 minutes to meld flavors and reduce slightly. Keep warm.
Chorizo & Assembly
- 5
Cook chorizo
In a separate medium skillet over medium heat, add the fresh chorizo (remove casings and break into chunks). Cook, stirring and breaking up the meat, until fully cooked and slightly crisp at the edges, about 6–8 minutes. Drain any excess fat, leaving about 1 tablespoon in the pan for flavor. Remove from heat and keep warm.
- 6
Combine chips with salsa
Add the fried tortilla wedges to the skillet with the simmering salsa (or use a large sauté pan). Toss gently to coat the chips evenly; cook together over medium-low for 1–2 minutes so the chips soften slightly but still retain some crunch. If you want them saucier, add a splash more stock. Stir in most of the cooked chorizo, reserving a little for topping.
- 7
Fry the egg
In a small nonstick skillet, heat 1 teaspoon oil or butter over medium-low. Crack 1 egg into the pan and season lightly with salt and 1/4 tsp black pepper. Cook sunny-side up until the whites are set but the yolk remains runny, about 3–4 minutes. If the whites are not setting, cover the pan briefly for 30–45 seconds.
- 8
Plate and garnish
Divide the chilaquiles between plates. Top each portion with remaining chorizo, sliced avocado, the sunny-side-up egg, and crumble 1 ounce feta over the top. Add optional thinly sliced red onion, a drizzle of crème fraîche or crema if using, and sprinkle remaining chopped cilantro. Serve immediately so the egg yolk mixes with the saucy chips.