Chilaquiles Recipe

Prepare tortillas

Stack tortillas and cut each into 6–8 wedges (like pizza slices). Pat wedges dry with a clean towel to remove excess moisture.

Heat 1 cup vegetable oil in a deep skillet or heavy-bottomed pan over medium-high heat until shimmering and a small tortilla piece sizzles immediately (about 350°F if using a thermometer).

In batches, fry tortilla wedges in the hot oil, stirring occasionally, until crisp and golden, about 1–2 minutes per side. Use a slotted spoon to transfer to a paper-towel-lined tray and immediately sprinkle with 1 tsp salt; repeat until all are fried.

Char tomatoes, onion halves, garlic cloves (unpeeled), and chile on a hot cast-iron skillet or under a broiler, turning occasionally, until blackened and blistered on all sides, about 6–8 minutes.

Transfer charred vegetables to a blender. Squeeze the garlic from its skins into the blender, add 1 tsp salt, 1/4 tsp ground cumin, and 1/2 cup warm chicken or vegetable stock. Blend to a slightly chunky puree.

Heat 1 tsp vegetable oil in a medium saucepan over medium heat. Pour the blended salsa in, bring to a gentle simmer, and cook 5–7 minutes to meld flavors. Taste and adjust seasoning with additional salt if needed.

If using optional shredded chicken or refried beans, warm them now. For beans, thin with a splash of stock and warm until spreadable. For chicken, toss with a few tablespoons of warm salsa to heat through.

Reduce salsa to low heat. Add two-thirds of the fried tortilla chips to the pan and gently toss to coat, allowing chips to soften slightly but still hold some crispness, 1–2 minutes. Add remaining chips on top so they stay crisp for texture.

If adding shredded chicken, fold it in now so it warms and picks up sauce (serve immediately). If using refried beans, dollop small spoonfuls around the pan before topping.

In a nonstick skillet, melt 2 tbs unsalted butter over medium-low heat. Crack 4 large eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 3–4 minutes. Sprinkle with 1/4 tsp black pepper and a pinch of salt. (Alternatively, fry or poach eggs to preferred doneness.)

Plate the sauced chilaquiles in shallow bowls or a large serving platter. Top each portion with a fried egg (one egg per serving).

Finish with 3/4 cup crumbled queso fresco, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro, 1/2 cup crema or sour cream drizzled or dotted over the top, sliced avocado, and lime wedges for squeezing.

Serve immediately so eggs are warm and chips have a mix of crisp and softened textures.