Chilaquiles & Eggs Recipe

Prepare chiles/tomatillos

For red sauce: Remove stems and seeds from guajillo (and ancho if using). Toast briefly in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burned. Then place toasted chiles in a bowl, cover with 1 cup very hot water, and let sit 15 minutes until softened. For green sauce: husk and rinse 6 tomatillos; place tomatillos, 1 halved white onion, and 1 garlic clove on a hot dry skillet and roast until blistered and softened (about 6–8 minutes).

Cook aromatics

In a small skillet, heat 1 tablespoon of the oil over medium heat. Add remaining garlic and the second onion (if using for red sauce, halve and roast or sauté) and cook until softened, 3–4 minutes, taking care not to brown heavily.

Blend sauce

For red sauce: Drain rehydrated chiles, reserving soaking liquid. In a blender combine softened chiles, roasted/sautéed tomatoes, cooked onion and garlic, 1 cup broth, 1/2 tsp cumin, 1/2 tsp oregano, 1 tbs vinegar or lime juice, salt and pepper. Blend until smooth, adding reserved soaking liquid or extra broth a few tablespoons at a time to reach a pourable consistency. For green sauce: In blender combine blistered tomatillos, roasted onion, garlic, jalapeño (if using), 1 cup broth, cumin, oregano, vinegar or lime juice, salt and pepper; blend until smooth.

Simmer

Heat 1 tablespoon oil in a medium skillet over medium heat. Pour the blended sauce into the skillet and bring to a gentle simmer. Cook 6–8 minutes, stirring occasionally, to mellow raw flavors and thicken slightly. Taste and adjust salt, acidity or heat. If sauce is very thick, thin with up to 1/2 cup broth.

Stack tortillas and cut each into 6 wedges (like pizza) or cut into rough 1-inch strips. Heat 1 cup vegetable oil in a deep skillet or sauté pan to about 350°F (hot enough that a tortilla corner sizzles immediately). Fry tortilla wedges in batches so they don't crowd — about 1–2 minutes per side — until crisp and golden. Use a slotted spoon to transfer to a paper towel–lined tray and immediately sprinkle with 1/2 tsp salt. Let cool slightly; they should remain crisp but still slightly pliable.

Warm refried beans (if using) in a small saucepan or microwave until hot and spreadable.

Poach or fry eggs to your preference: For fried eggs, heat 1–2 tablespoons oil in a nonstick skillet over medium-high, crack eggs in, and cook until whites are set and edges crisp, leaving yolks runny (about 2–3 minutes) or flip for over-easy another 20–30 seconds. For poached eggs, bring a shallow pan of water to a gentle simmer, add a splash of vinegar, create a gentle whirlpool and crack eggs in one at a time; poach 3–4 minutes for runny yolks.

Assemble chilaquiles: In the sauce skillet, pour the prepared sauce over the fried tortilla chips and gently toss or stir to coat; cook together 1–2 minutes so chips soften slightly but not become mushy. Taste and adjust seasoning.

Plate: If using beans, spread a spoonful on the bottom of each plate. Heap a generous portion of sauced chips on top. Place 1–2 eggs over the chips. Drizzle with crema, sprinkle crumbled queso fresco, scatter sliced onion and chopped cilantro, add avocado slices if using, and finish with a squeeze of lime and hot sauce or extra chiles to taste.

Serve immediately while chips retain some crispness and eggs are warm. Provide extra sauce on the side if desired.