Jul 13 2026
Restaurants›Proximo›Chilaquiles Recipe

Chilaquiles Recipe

Inspired by Proximo
Time30m
Serves2

Corn tortillas tossed with chile de arbol salsa & red onions; finished with tomatillo salsa, avocado, queso fresco, cilantro & a sunny side up egg. Choice of chicken tinga, carnitas or Mexican chorizo.

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Ingredients

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Tortillas and Base

Toppings

Protein Choice

Method

Preparation of Ingredients

  1. 1

    Prepare the Proteins

    If you are using chicken tinga, carnitas, or chorizo, heat them in a pan over medium heat until warmed through. Set aside.

  2. 2

    Slice the Onions

    Thinly slice the red onion and set aside.

  3. 3

    Prepare the Avocado and Cilantro

    Dice the avocado and chop the cilantro. Set aside.

Cooking the Tortillas

  1. 4

    Fry the Tortillas

    In a large skillet, heat a bit of oil over medium heat. Cut the corn tortillas into quarters and fry them until they are crisp and golden brown. Remove from the skillet and drain on paper towels.

Assembly of Chilaquiles

  1. 5

    Combine Tortillas and Salsa

    In the same skillet, add the fried tortillas back in, and pour the Chile de Arbol salsa over them. Toss gently to coat the tortillas evenly with the salsa.

  2. 6

    Add the Protein

    Add the warmed chicken tinga, carnitas, or chorizo to the skillet. Mix well to combine with the tortillas and salsa.

Final Touches

  1. 7

    Prepare the Eggs

    In a separate pan, cook the eggs sunny side up to your desired doneness.

  2. 8

    Plate the Dish

    Transfer the chilaquiles to a serving plate. Top with tomatillo salsa, sliced red onions, diced avocado, crumbled queso fresco, and chopped cilantro. Finally, place the sunny side up eggs on top.

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