Chilaquiles

Chilaquiles

Chilaquiles

Fried tortilla strips simmered in red or green salsa until softened, topped with crema, queso fresco, fried egg, and pulled chicken — Mexico's favourite hangover breakfast.

Cuisines

Mexican

Best for

Breakfast Lunch

Build a full meal around Chilaquiles

Get a matched combo of sides and accents

Recipe

Prep: 15 min Cook: 20 min Total: 35 min 2-3 servings

Ingredients

Corn Tortilla 8 pieces Corn Tortilla
vegetable oil 1 cup Vegetable oil
salsa 2 cups Salsa , red or green
Queso Fresco 1/2 cup Queso Fresco , crumbled
sour cream 1/4 cup Sour cream
Cilantro 1/4 cup Cilantro , chopped fresh
Onion 1/2 Onion , thinly sliced
Egg 2 Egg
salt — Salt , to taste
Pepper — Pepper , to taste

Instructions

  1. 1 Cut the corn tortillas into quarters or sixths, depending on your preference.
  2. 2 Heat the vegetable oil in a large skillet over medium-high heat.
  3. 3 Fry the tortilla pieces in batches until they are golden and crispy, then drain on paper towels.
  4. 4 Remove excess oil from the skillet, leaving about a tablespoon.
  5. 5 Add the salsa to the skillet and heat until it begins to simmer.
  6. 6 Add the fried tortilla chips to the salsa, tossing gently to coat them evenly.
  7. 7 Reduce the heat and let the chilaquiles simmer for about 5 minutes, allowing the tortillas to soften slightly.
  8. 8 In a separate pan, fry the eggs to your desired doneness (sunny-side-up is traditional).
  9. 9 Season the chilaquiles with salt and pepper to taste.
  10. 10 Serve the chilaquiles on plates, topped with fried eggs, crumbled queso fresco, sour cream, sliced onion, and chopped cilantro.

Tips

For a spicier version, use a salsa with more heat or add sliced jalapeños.