45 minutes
A traditional Mexican dish with a tangy tomatillo salsa, crisp tortillas, and eggs baked to perfection.
Corn Tortillas, cut into wedges
each
tablespoons
Tomatillos, husked and rinsed
0 oz
Onion, chopped
0 oz
each
Jalapeño, seeded and chopped
each
cups
pinches
each
Queso Fresco, crumbled
0 oz
1. Fry Tortillas
Cut the corn tortillas into wedges and fry in vegetable oil until golden and crispy. Remove from the skillet and let drain on paper towels.
2. Make Tomatillo Salsa
Blend tomatillos, chopped onion, garlic cloves, jalapeño, fresh cilantro leaves, and a pinch of salt until smooth, then simmer in a skillet.
3. Combine Tortillas and Salsa
Add the crispy tortilla wedges to the simmering tomatillo salsa, ensuring they are well coated.
4. Bake Eggs
Make wells in the tortilla and salsa mixture and crack an egg into each well. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes until eggs are set with runny yolks.
5. Garnish and Serve
Remove from oven, sprinkle with crumbled queso fresco and additional cilantro leaves, and serve warm.
If the recipe calls for raw tomatillos, consider roasting them instead to bring out their sweetness and add a smoky depth to the salsa.
Create wells in the chilaquiles mixture for the eggs and cover the dish partially to cook whites thoroughly without overcooking yolks.
Use slightly stale corn tortillas, sliced into wedges and fried until crisp, to prevent sogginess when combined with the salsa.
Sauté onions and garlic until fragrant before adding them to the blender with tomatillos to deepen the salsa's flavor profile.
Add sliced avocado, crema or sour cream, and sliced radishes for creaminess and a crisp, peppery bite.
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