Chilaquiles Verde Recipe

Roast the tomatillos and chile: place tomatillos and jalapeño/serrano on a hot dry skillet or comal over medium-high heat. Cook, turning occasionally, until charred and soft in spots, about 6–8 minutes. If using a skillet, add the quartered onion and garlic to roast alongside for 4–5 minutes until softened and lightly charred.

Blend the salsa: transfer roasted tomatillos, chile (stem removed if desired for less heat), roasted onion pieces, and garlic to a blender. Add cilantro, lime juice, salt, and 1–2 tablespoons water. Blend until mostly smooth but still slightly textured. Taste and adjust salt or lime. Keep warm or set aside at room temperature.

Prepare chips (if using fresh tortillas): cut corn tortillas into quarters. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Fry tortilla pieces in batches until crisp and golden, about 1–2 minutes per side. Drain on paper towels and sprinkle with 1/2 teaspoon salt. If using store-bought sturdy chips, skip frying and optionally warm them briefly in a 350°F (175°C) oven for 4–6 minutes.

Coat chips in salsa: return a large skillet to medium heat and add the prepared salsa verde (about 2 to 2 1/2 cups). Warm the salsa for 1–2 minutes until simmering gently. Add the tortilla chips to the skillet and toss gently to coat; cook for 1–2 minutes so chips soften slightly but remain a little crisp. Remove from heat. Taste and adjust seasoning.

Quick pickled onions (if not prepped)

If you don't have taco shop onions ready: thinly slice 1 small red onion and place in a jar. Add 1/2 cup apple cider vinegar, 1/2 cup water, 1 teaspoon sugar and 1 teaspoon salt. Press down, let sit 20–30 minutes at room temperature (or refrigerate longer). Drain before serving. (The recipe above assumes 3/4 cup prepared pickled onions.)

Make sunny-side-up eggs: in a nonstick or well-seasoned skillet over medium-low, add 1 teaspoon oil or a little butter. Crack eggs carefully into the pan (work in batches if needed). Cook gently until whites are set but yolks remain runny, about 3–4 minutes. For slightly faster set tops, cover the pan for 30–45 seconds. Season lightly with a pinch of salt.

Assemble the chilaquiles: divide the salsa-coated chips among 2 large plates (serves 2). Top each portion with 2 sunny-side-up eggs.

Finish and garnish: drizzle crema over the eggs and chips (about 2 tablespoons per serving). Sprinkle crumbled cotija evenly (about 1/4 cup per serving). Scatter taco shop pickled onions and chopped cilantro on top. Serve with lime wedges on the side and additional salsa on the table if desired.

Serve immediately: chilaquiles are best eaten right away while eggs are warm and chips still have some texture.