About this Dish
Fried tortilla chips simmered in salsa, topped with cheese, cream, and egg.
History & Origin
Born as a way to use up day-old tortillas, chilaquiles has become a beloved Mexican breakfast staple, the chips softening just enough in the salsa to stay pleasantly chewy.
IngredientsServes 2
🌽Corn tortillas, 8 stale or day-old, cut into triangles
🫙Canned crushed tomatoes, 400g
🌶️Chipotle chillies in adobo, 2 peppers plus 1 tbsp sauce
🧅White onion, 1 medium, half roughly chopped, half thinly sliced for topping
🧄Garlic, 3 cloves
🧀Queso fresco or feta cheese, 100g crumbled
🥚Eggs, 4 large
🥛Mexican crema or sour cream, 4 tbsp
🌿Fresh coriander, small handful roughly chopped
🫒Vegetable oil, 4 tbsp
Method
1
Heat 3 tbsp of oil in a large deep frying pan over medium-high heat. Add the tortilla triangles in batches and fry for 3-4 minutes, turning occasionally, until golden and crispy. Drain on paper towels and set aside.2
In a blender, combine the crushed tomatoes, chipotle chillies and their sauce, the chopped onion half, and garlic. Blend until smooth to make your salsa roja.3
Carefully pour the blended salsa into the same pan with 1 tbsp of remaining oil over medium heat. It will splutter, so stand back. Season with salt and let it cook for 5 minutes, stirring, until the salsa darkens slightly and thickens.4
Add the fried tortilla chips into the salsa and gently fold them in so every chip is coated. Let them simmer together for 2-3 minutes — you want the chips to soften slightly but still hold a little bite, not go completely soggy.5
Push the chips to the sides to create small wells in the pan, then crack the eggs directly into the gaps. Cover the pan with a lid and cook for 3-4 minutes until the egg whites are set but the yolks are still runny.6
Serve straight from the pan, drizzled generously with crema, scattered with crumbled queso fresco, sliced raw onion, and fresh coriander. Eat immediately while the chips still have some texture.User Reviews
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