Chilaquiles Recipe

Cut and fry tortillas

Stack tortillas and cut each into 6 wedges. Heat 1 cup vegetable oil in a large heavy skillet or dutch oven over medium-high heat until a small piece of tortilla sizzles (about 350°F / 175°C). Working in batches, fry wedges in a single layer for 1 to 2 minutes, turning once, until crisp and lightly golden. Use a slotted spoon to transfer chips to a paper-towel-lined tray and immediately sprinkle with 1 tsp kosher salt. Let drain while you make the salsa.

Toast and rehydrate chiles

In a dry skillet over medium heat, toast guajillo and ancho chiles for 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds. Place chiles in a bowl and cover with 1 cup hot water; let soak 10 minutes until softened, then drain (reserve soaking liquid).

Roast tomatoes and aromatics

While chiles soak, place roma tomatoes, halved onion, and unpeeled garlic cloves on a hot griddle or skillet (or under a broiler). Roast, turning occasionally, until skins are charred and tomatoes are softened, about 8–10 minutes. If using broiler, watch closely to avoid burning.

Blend salsa

Remove garlic skins and add the roasted tomatoes, onion, garlic, softened chiles, 1 tablespoon oil, 1/2 cup chicken or vegetable broth (or 1/4 cup plus reserved chile soaking liquid), 1/4 tsp cumin, 1 tsp salt, and 1/4 tsp black pepper to a blender. Blend until very smooth. Taste and adjust salt or add a splash more broth if too thick.

Cook salsa

Heat a medium skillet over medium heat and add the blended salsa. Simmer, stirring occasionally, for 6–8 minutes to deepen flavors and thicken slightly. Reduce heat to low and keep warm.

Combine chips and salsa

Add half the fried tortilla chips to the warm skillet with salsa (heat off or low). Stir gently to coat chips; they should be saucy but still have some crunch. Add remaining chips and lightly fold to combine. If adding shredded chicken, stir it in now to warm through.

Cook eggs (optional)

In another small skillet, heat 1 teaspoon oil or butter over medium. For sunny-side/fried eggs: crack eggs into the skillet, cook until whites set but yolks remain runny (about 3–4 minutes). For scrambled: whisk eggs with a pinch of salt, cook while stirring until soft and set.

Plate and garnish

Divide chilaquiles among 4 plates. Top each serving with a fried or scrambled egg (1 egg per serving if serving 4). Add crumbled queso fresco, a dollop of sour cream or crema, sliced avocado, a sprinkle of thinly sliced red onion, and chopped cilantro. Serve with lime wedges on the side to squeeze over.