Chilaquiles Recipe
Crisp corn tortilla wedges tossed in a warm tomato-serrano salsa and topped with fried eggs, avocado, crema, queso fresco, red onion and cilantro.
Contains: Milk · Egg
This recipe contains milk from the Mexican crema and queso fresco and egg from the fried eggs. The corn tortillas support a Gluten-Free classification as written, but check packaged tortilla labels if you need to manage allergens or formulation differences. Because generic queso fresco may be made with animal rennet, Vegetarian and Pescatarian are not applied as Diet classifications unless a compatible cheese is specifically required.
WHY IT WORKS
Why This Recipe Works
01
Fry the Tortillas First
Frying the corn tortillas until crisp gives them enough structure to take on the warm salsa without turning immediately soft.
02
Cook the Salsa
Simmering the blended tomato-serrano salsa before adding the chips cooks off raw flavors and concentrates the sauce.
03
Finish with Rich, Fresh Toppings
A fried egg, creamy avocado, crema, queso fresco, red onion and cilantro add richness, freshness and contrast to the warm salsa-coated tortillas.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
Use these cooking tools without leaving the recipe. Change the servings, switch measurements, keep a private note in this browser, and use any timer buttons shown below the method steps.
Ingredient quantities have been scaled. Cooking time, oven temperature, pan size and method timings are unchanged.
My Notes
Ingredients
- Tortillas
-
-
Tools
- Salsa
-
-
-
-
-
-
-
Tools
- Toppings
-
-
-
-
-
-
-
Method
Tap a step number as you finish it.
Timed steps show a timer button beneath the instruction.
-
Heat the 1/2 US cup neutral oil in a large skillet over medium-high heat. Working in batches, fry the tortilla wedges for about 1 to 2 minutes per batch, turning as needed, until crisp and lightly golden. Transfer them with tongs or a slotted spoon to a paper-towel-lined plate and season lightly with salt.
-
Put the tomatoes and serrano chile in a medium saucepan and cover them with water. Bring to a gentle boil, then simmer for about 8 minutes, until the tomatoes are softened. Reserve 1/2 US cup of the cooking water, then drain the tomatoes and chile.
-
Blend the cooked tomatoes and serrano with the roughly chopped white onion, garlic, reserved cooking water and 1 teaspoon (tsp) kosher salt until smooth.
-
Pour off the frying oil from the skillet and carefully wipe out any dark crumbs. Heat 1 tablespoon (tbsp) neutral oil over medium heat, add the blended salsa and simmer for about 5 to 7 minutes, stirring occasionally, until slightly thickened. Taste and add more salt if needed.
-
While the salsa simmers, heat a small nonstick skillet over medium heat. Fry the eggs in batches, using a little of the tortilla-frying oil if needed, until the whites are set and the yolks are cooked to your preference.
-
Add the fried tortilla chips to the hot salsa and toss gently for about 1 to 2 minutes, just until every piece is coated and the edges begin to soften while the centers still have some structure.
-
Divide the chilaquiles among 4 plates. Top each serving with a fried egg and avocado, then finish with Mexican crema, queso fresco, thinly sliced red onion and cilantro. Serve immediately with lime wedges.
COOKING GUIDANCE
Practical Cooking Notes
Make Ahead
Make the salsa up to 3 days ahead and refrigerate it in a covered container. The fried tortilla chips can be made 1 day ahead and stored airtight at room temperature once completely cool. Reheat the salsa and combine it with the chips only just before serving; fry the eggs and slice the avocado fresh.
Recipe tools
Adapt This Recipe
Change the quantities, measurements, pan, cooking method or ingredients, then turn what you need into a shopping list.
Recipe Notes
Ingredient Notes
Day-old corn tortillas are ideal because they are a little drier and fry up crisp. Serrano chile gives the salsa a clean, lively heat; removing the seeds softens the heat without changing the basic character of the sauce. Choose an avocado that is ripe but still firm enough to slice cleanly.
Useful Substitutions
A jalapeño can replace the serrano for a milder salsa. If Mexican crema is unavailable, use sour cream thinned with a small splash of water; crumbled cotija can replace queso fresco, but it is saltier, so season the salsa conservatively.
INGREDIENT QUALITY
Quality Note
Use sturdy corn tortillas, preferably day-old, and fry them until crisp before adding the salsa. Very fresh, soft tortillas can absorb the sauce too quickly and lose their texture. Choose a ripe but firm avocado so the slices hold their shape.
SPEND LESS
Cost-Saving Tip
Day-old corn tortillas work especially well here, so this is a useful way to use the end of an open package instead of buying ready-made tortilla chips.
COOKING TIPS
Tips
Use Day-Old Tortillas
Slightly dry corn tortillas fry more evenly and stay firmer once they meet the salsa than very fresh, soft tortillas.
Fry in Batches
Give the tortilla wedges enough room to move in the oil. Crowding the pan drops the oil temperature and can make the chips greasy.
Fry the Eggs While the Salsa Simmers
Cook the eggs while the salsa is reducing so everything is ready at the same time. Set whites with soft yolks work especially well with the warm salsa.
Toss Just Before Serving
Chilaquiles are at their best straight from the skillet. Toss the chips only when the toppings and plates are ready.
MAKE IT LAST
Storing, Freezing & Reheating
Store the Salsa Separately
Refrigerate the cooked salsa in a covered container for up to 3 days. Keep it separate from the tortilla chips until you are ready to serve.
Store the Chips Separately
Let the fried tortilla chips cool completely, then keep them in an airtight container at room temperature for up to 1 day. Refrigeration can make them stale more quickly.
Freeze the Salsa
Freeze the salsa without the tortilla chips or toppings in an airtight container for up to 2 months. Thaw it in the refrigerator before reheating.
Reheat and Assemble
Warm the salsa in a skillet until simmering, then toss in the chips briefly. Fry the eggs fresh and slice the avocado just before serving, then add the remaining toppings. Assembled chilaquiles do not reheat well because the chips continue to soften.
ESTIMATED PER SERVING
Nutrition
1 of 4 servings
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Chilaquiles FAQs
How do I keep chilaquiles from getting too soggy?
Fry the tortillas until fully crisp, thicken the salsa before adding them and toss for only 1 to 2 minutes. Serve immediately after adding the toppings.
Can I use store-bought tortilla chips?
Yes. Choose sturdy corn tortilla chips and use a lightly salted or unsalted variety if possible. Add them to the salsa gradually because commercial chips vary in thickness and saltiness.
How can I make the salsa less spicy?
Remove the seeds from the serrano before simmering it, or replace it with a jalapeño. You can also start with half a chile and add more after blending if you want extra heat.
What kind of tortillas work best for chilaquiles?
Small corn tortillas are the best fit for this recipe. Slightly dry or day-old tortillas are especially useful because they fry crisp and hold their shape better after the salsa is added.
Can I make chilaquiles ahead of time?
Prepare the salsa and fried tortilla chips ahead, but store them separately. Reheat the salsa and combine it with the chips only just before serving so the texture stays balanced.
Looking for Something Else to Cook?
Browse more SinOrSlim recipes or use the recipe tools to adapt what you already have.