18 minutes
A traditional Mexican dish featuring corn tortillas cut into quarters and lightly fried, topped with green or red salsa (or mole), and typically garnished with cheese and cream.
tablespoons
Medium Corn Tortillas, torn
each
Roasted Chile Salsa
0 oz
teaspoons
each
Cotija Cheese, crumbled
cups
Fresh Cilantro, chopped
tablespoons
1. Preheat Oven and Fry Tortillas
Position your oven rack a few inches below the broiler and preheat it. Heat vegetable oil in a cast-iron skillet over medium heat. Once the oil shimmers, add the torn pieces of corn tortillas. Fry until they become golden and crisp.
2. Add Salsa
Pour the roasted chile salsa into the skillet with the fried tortillas and sprinkle with half the kosher salt. Let it simmer for about 5 minutes, allowing the salsa to seep into the tortillas.
3. Broil with Eggs
Crack the eggs directly into the skillet on top of the tortilla and salsa mixture. Season with the remaining kosher salt. Slide the skillet under the broiler and broil for about 3 minutes, until the egg whites are set but the yolks remain runny.
4. Garnish and Serve
Remove the skillet from the broiler and garnish with crumbled cotija cheese and chopped fresh cilantro. Serve immediately.
Opt for high-quality, slightly stale corn tortillas. They should ideally be a day or two old so they absorb the sauce without becoming mushy. If your tortillas are fresh, consider toasting them in the oven until they're a bit dried out.
Make fresh salsa if possible. Roasting the tomatillos, tomatoes, onions, and peppers beforehand can add a fantastic depth of flavor. Taste your salsa before adding it to ensure it's well-balanced in acidity and seasoning.
For the best texture, fry your tortilla pieces in a neutral oil like canola or vegetable oil until they’re crispy. This will give your Chilaquiles a satisfying crunch, even after they've soaked up some sauce. If you're looking for a healthier option, bake them at 350°F until golden and crisp.
Plan to serve Chilaquiles immediately after assembly for the best combination of textures and flavors.
Be mindful of the sauce-to-chip ratio; you want them to be coated but not swimming. Add the chips to the sauce just before serving to maintain a good texture.
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