Chilaquiles Recipe

Prep and toast

Heat a dry skillet over medium-high heat. Toast the ancho or guajillo chile for 10–20 seconds per side until fragrant (do not burn). Place toasted chile in a bowl and cover with hot water to soak for 10 minutes.

In the same skillet, char the Roma tomatoes, quartered onion, jalapeño (if using) and unpeeled garlic over medium-high heat, turning occasionally, until blackened in spots — about 8–10 minutes total.

Peel the softened garlic. Drain the rehydrated chile and remove seeds/stems. Transfer the charred tomatoes, onion, jalapeño, peeled garlic, soaked chile, and 1/4 cup of the soaking liquid (or stock) to a blender. Add 1/2 tsp cumin, 1 tsp salt and 1/4 tsp black pepper. Blend until mostly smooth.

Heat 1 tablespoon vegetable oil in a medium skillet over medium heat. Pour the blended salsa in and simmer gently 6–8 minutes, stirring occasionally. Add up to 1/4 cup additional stock to adjust thickness so the salsa will coat chips but not be overly runny. Taste and adjust salt/pepper.

If using store-bought chips, skip frying. If making chips from tortillas: pour 1 cup oil into a heavy skillet and heat to 350°F (175°C). Working in batches, fry stacked 6-inch corn-tortilla wedges until crisp and golden, about 1–2 minutes per side. Drain on paper towels and sprinkle with 1 tsp salt. Allow to cool slightly.

Place the chips in a wide shallow baking dish or large skillet. Ladle about two-thirds of the warm salsa over the chips, gently toss to coat some chips while keeping others crisp. Let sit 1–2 minutes to soften slightly but not become soggy.

While salsa simmers, heat 1 tablespoon butter or oil in a nonstick skillet over medium. Crack 4 large eggs and fry sunny-side-up (or cook to your preference) until whites are set and yolks still runny, about 3–4 minutes for sunny-side-up. Season eggs with 1/4 tsp salt and 1/8 tsp black pepper.

If you prefer scrambled eggs: whisk eggs with salt and pepper, pour into heated buttered skillet and cook gently until just set, about 3–4 minutes.

Make the avocado crema: in a blender or bowl, combine 1 ripe avocado, 1/2 cup Greek yogurt or crema, 1 tablespoon lime juice, 1/4 cup cilantro leaves and 1/2 teaspoon salt. Blend or whisk until smooth and creamy. If too thick, thin with 1–2 tablespoons water or milk.

Assemble: top the salsa-coated chips with the fried eggs (one egg per serving or distributed as desired). Drizzle or dollop avocado crema over the eggs and chips.

Finish with 1/2 cup crumbled cotija cheese, thinly sliced red onion, radish slices and additional cilantro leaves. Serve immediately with lime wedges for squeezing over the top.