Chilaquiles Divorciados Recipe
A duo of fried eggs elegantly presented over traditional chilaquiles, bathed in both green and red sauces, and garnished with creamy avocado.
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Ingredients
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Green Sauce (Salsa Verde)
Red Sauce (Salsa Roja)
Tortilla Chips & Assembly
Eggs & Garnishes
Method
Green Sauce (Salsa Verde)
- 1
- 2
Blend sauce
Transfer roasted tomatillos and chile to a blender. Add quartered onion, garlic cloves, cilantro, lime juice and 1 tsp salt. Blend until smooth, adding 2–3 tbsp water if needed to reach a pourable consistency. Taste and adjust salt or lime.
- 3
Simmer (optional)
Pour blended salsa into a small saucepan and simmer on low 3–5 minutes to marry flavors. Keep warm until assembly.
Red Sauce (Salsa Roja)
- 4
Soak guajillo chiles
Bring 1.5 cups water to a simmer in a small pot. Remove from heat, add stemmed/seeded guajillos and let soak 10 minutes until softened.
- 5
Toast tomato and aromatics
In a skillet over medium heat, add 1 tsp vegetable oil. Lightly char the quartered tomato, quartered onion and garlic cloves until they have some color, about 4–6 minutes.
- 6
Blend red sauce
Drain chiles and transfer to a blender with charred tomato, onion, garlic, 1/2 tsp oregano, and 1 tsp salt. Add 1/2 cup of the soaking liquid and blend until smooth. If too thick, add a tablespoon at a time of reserved liquid.
- 7
Strain and simmer
Optional: strain sauce through a fine-mesh sieve for a smooth texture. Simmer in a small saucepan 4–6 minutes on low to deepen flavor and keep warm.
Tortilla Chips & Assembly
- 8
Cut and fry tortillas
Stack tortillas and cut into 6–8 wedges each. In a deep skillet or medium pot, heat 1 cup vegetable oil to 350°F (175°C) or until a small tortilla wedge sizzles on contact. Fry wedges in batches, 1–2 minutes per side, until crisp and golden. Drain on paper towels and immediately season with 1 tsp salt. Reserve.
- 9
Divide chips between plates
Place a generous bed of freshly fried tortilla chips on two serving plates (about half the chips per plate).
- 10
Ladle sauces
Spoon the warm red sauce over half of the chips on each plate and the warm green sauce over the other half, creating a clear dividing line (the characteristic 'divorced' look). Use about 1/3 cup sauce per side (adjust to preference).
- 11
Soak briefly
Allow chips to sit 1–2 minutes so they soften slightly but remain partially crisp.
Eggs & Garnishes
- 12
Fry the eggs
Heat a nonstick skillet over medium heat and add 1 tbsp cooking oil. Crack eggs into the pan and fry sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. For over-easy, gently flip and cook 15–30 seconds more. Season with a pinch of salt and 1/8 tsp black pepper.
- 13
Place eggs on chilaquiles
Gently transfer two eggs onto each plate, positioning one egg over the green-sauced chips and one over the red-sauced chips.
- 14
Add garnishes
Top each plate with sliced avocado, a drizzle (or dollop) of Mexican crema, a sprinkle of crumbled queso fresco, sliced white onion, chopped cilantro leaves and optional pickled jalapeños. Serve with lime wedges on the side to squeeze over just before eating.
- 15