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Restaurants›Liberty Market›Chilaquiles Recipe

Chilaquiles Recipe

Name: Liberty Markets CHILAQUILES Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 cups corn tortilla chips (thick, restaurant-style); 2 tbs vegetable oil (for shallow frying or pan sautéing); 1 tsp salt; 10 pieces dried chile pequín or arbol; 1 cups tomato (or 1 small plum tomato); 0.25 cups white onion; 2 pieces garlic cloves; 0.5 cups vegetable or chicken stock; 1 tsp vegetable oil; 0.5 tsp salt; 3 pieces tomatillos (husks removed, rinsed); 1 pieces jalapeño or serrano chile; 0.25 cups white onion; 1 pieces garlic clove; 2 tbs fresh cilantro; 0.25 cups vegetable or chicken stock; 0.25 tsp salt; 2 pieces large eggs; 0.5 cups queso fresco or Oaxaca cheese, crumbled or shredded; 2 tbs cotija cheese, crumbled; 2 tbs thinly sliced white onion (optional); 1 tbs fresh cilantro leaves; 2 pieces radish, thinly sliced (optional); 2 pieces lime wedges; 0.25 tsp black pepper; 0.75 cups cooked shredded chicken (optional); 0.75 cups birria (shredded, optional); 0.5 cups chicken chorizo (cooked, optional)

Inspired by Liberty Market

Time30m

Serves2

two eggs, sautéed tortilla chips, cheese, spicy pequin sauce, green chile sauce, cotija (add chicken, birria or chicken chorizo +7)*

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Ingredients

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Chilaquiles base

4 cups corn tortilla chips (thick, restaurant-style)

2 tbs vegetable oil (for shallow frying or pan sautéing)

1 tsp Celtic sea salt

Pequín (spicy red) sauce

10 pieces dried chile pequín or arbol

1 cups tomato (or 1 small plum tomato)

1/4 cups white onion

2 pieces Garlic cloves

1/2 cups vegetable or chicken stock

1 tsp Tuscany sunflower oil

1/2 tsp Celtic sea salt

Green chile sauce (salsa verde)

3 pieces tomatillos (husks removed, rinsed)

1 pieces jalapeño or serrano chile

1/4 cups white onion

1 pieces Garlic clove

2 tbs fresh cilantro

1/4 cups vegetable or chicken stock

1/4 tsp Celtic sea salt

Eggs & finishing

2 pieces Large eggs

1/2 cups queso fresco or Oaxaca cheese, crumbled or shredded

2 tbs cotija cheese, crumbled

2 tbs thinly sliced white onion (optional)

1 tbs Fresh cilantro leaves

2 pieces radish, thinly sliced (optional)

2 pieces Lime wedges

1/4 tsp black pepper

Optional proteins (add +7)

3/4 cups cooked shredded chicken (optional)

3/4 cups birria (shredded, optional)

1/2 cups chicken chorizo (cooked, optional)

Method

Chilaquiles base

Prepare chips

If using store-bought thick chips, heat 2 tbs vegetable oil in a large skillet over medium-high heat. Add 4 cups chips in batches and toss 1–2 minutes until they crisp and are lightly golden. Drain briefly on paper towel and sprinkle with 1 tsp salt. If using ready-made restaurant-style chips, skip frying and just warm in the skillet 30–60 seconds.

Pequín (spicy red) sauce

Toast 10 dried pequín (or arbol) chilies in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Remove stems if present.

Place toasted chilies, 1 tomato (or 1 cup chopped tomato), 1/4 cup chopped white onion, and 2 garlic cloves in a blender with 1/2 cup stock. Blend until smooth.

Heat 1 tsp oil in a small saucepan over medium heat, pour in the blended sauce and simmer 4–6 minutes to deepen flavor. Season with 1/2 tsp salt and adjust to taste. Keep warm.

Green chile sauce (salsa verde)

Bring a small pot of water to a boil. Add 3 tomatillos (halved if large) and 1 jalapeño (or serrano) and simmer 4–5 minutes until tomatillos soften and color brightens. Drain.

In a blender, combine cooked tomatillos and chile with 1/4 cup chopped white onion, 1 garlic clove, 2 tbs cilantro and 1/4 cup stock. Blend until smooth. Season with 1/4 tsp salt. If desired, briefly simmer 2 minutes to mellow raw flavor.

Assemble chilaquiles

Choose sauce style: for red chilaquiles, pour the warm pequín sauce over the fried chips in the skillet; for green, pour the salsa verde; for mixtos, divide chips and pour each sauce on half. Use just enough sauce to lightly coat chips (about 3/4–1 cup total) so they stay slightly crisp — toss gently 30–60 seconds to combine.

If adding protein, stir in 3/4 cup shredded chicken or birria or 1/2 cup cooked chicken chorizo now so it warms through and absorbs sauce.

Eggs & finishing

In a separate nonstick skillet, heat 1 tsp oil or butter over medium. Fry 2 large eggs sunny-side up or over-easy to preference (cook whites set, yolks runny). Season with a pinch of salt and 1/8 tsp black pepper.

Plate the sauced chips, creating a shallow well in the center and top with the fried eggs (1 egg per serving or both on same plate for 2 servings).

Scatter 1/2 cup queso fresco or Oaxaca over the hot chilaquiles so it softens, then sprinkle 2 tbs crumbled cotija. Add thinly sliced onion (2 tbs), radish slices, and cilantro leaves. Serve immediately with lime wedges on the side to squeeze over.

Optional: for extra heat drizzle a little extra pequín sauce, or serve sauces on the side so guests can adjust spiciness.