Save The smell of salsa hitting hot oil still takes me back to my friend Marias tiny Mexico City kitchen, where she taught me that chilaquiles arent just breakfast—theyre a glorious way to resurrect leftover tortillas. I watched, mesmerized, as she transformed stale corn tortillas into something that tasted like comfort itself, the chips sizzling as they hit the vibrant red salsa. Now whenever I have a few tortillas languishing in my pantry, I know exactly what destiny awaits them. This dish has saved many lazy weekends and cured more than a few stubborn headaches along the way.
Last winter, my roommate stumbled into the kitchen looking like he hadn't slept in three days, so I set a plate of chilaquiles with that gloriously runny yolk in front of him. I've never seen someone perk up so fast—the way that golden yolk mingled with the salsa and crema was like watching pure comfort unfold on a plate. Since then, it's become our go-to remedy for tired mornings and hangover Sundays alike.
Ingredients
- 6 small corn tortillas: Slightly day old tortillas actually fry up better and hold their crunch longer than fresh ones
- 1/3 cup vegetable oil: This quantity gives you enough frying oil without being wasteful, though you can reuse it for another batch
- 1 cup salsa verde or roja: Homemade salsa brings the house down but a quality jarred salsa works beautifully on busy weekdays
- 2 large eggs: Free range eggs give you that vibrant orange yolk that makes the dish look as good as it tastes
- 1/4 cup queso fresco or feta: The salty crumble cuts through the richness and adds that perfect authentic finish
- 1/4 small red onion: Thinly sliced for that sharp bite that balances the warm, comforting elements
- 2 tablespoons fresh cilantro: Don't skip this—the bright herbal notes make everything sing
- 1/2 avocado: Creamy contrast that brings a luxurious element to the dish
- 2 tablespoons sour cream or Mexican crema: Mexican crema has a lovely tang but sour cream works perfectly fine
Instructions
- Fry the tortilla chips:
- Heat oil in a large skillet over medium high heat and fry tortilla triangles in batches until golden and crisp, about 1 to 2 minutes per side. Drain on paper towels and season lightly with salt while they're still hot.
- Prepare the salsa base:
- Remove excess oil from the skillet, leaving about 1 tablespoon, then reduce heat to medium and add the salsa. Simmer for 1 to 2 minutes until slightly thickened and fragrant.
- Coat the chips:
- Add the crispy tortilla chips to the salsa, tossing gently to coat them evenly. Cook for 1 to 2 minutes until the chips are well coated but still retain some satisfying crunch.
- Fry the eggs:
- In a separate nonstick skillet, fry the eggs to your preferred doneness, with sunny side up being traditional. Season with salt and pepper once the whites are set but yolks remain deliciously runny.
- Assemble the plates:
- Divide the salsa coated chips between two plates and top each with a perfectly fried egg.
- Add the finishing touches:
- Garnish generously with crumbled cheese, red onion, cilantro, avocado, and a drizzle of sour cream. Add any optional toppings like radishes or jalapeños if you're feeling extra.
Save This recipe became a household staple during my first year living alone, when discovering simple, satisfying meals felt like a personal victory. There's something profound about taking humble ingredients and turning them into something that makes you feel cared for, even when you're the one doing the cooking.
Making Ahead Your Way
You can absolutely fry the tortilla chips up to two days in advance and store them in an airtight container—just give them a quick crisp in the oven before combining with salsa. The salsa can be made days ahead too, developing deeper flavors as it sits. The only things that need to be fresh are the eggs and those gorgeous garnishes.
Protein Additions That Work
While chilaquiles are perfect in their traditional form, I've learned that adding shredded rotisserie chicken transforms this into a complete dinner. Black beans, hearty chorizo, or even fried plantains can all find their way into the mix depending on what your fridge is holding. The beauty lies in how adaptable this dish truly is.
Salsa Selection Secrets
Verde salsa brings a bright, tangy freshness that pairs beautifully with morning sunshine, while roja offers that deep, earthy comfort I crave on gray days. Keep both on hand and let your mood decide—sometimes I even mix them halfway through cooking for the best of both worlds.
- Look for salsa with visible herbs and spices rather than completely smooth varieties
- Homemade salsa freezes beautifully, so make a double batch next time
- Adjust salsa quantity based on how soft or crisp you prefer your chips
Save There's no wrong way to eat chilaquiles, but using your hands to scoop up that yolk drenched chip with a bit of everything on top? That's how memories are made.
Recipe FAQ
- → What type of tortillas work best for chilaquiles?
Corn tortillas are traditional and provide the most authentic flavor. Use fresh corn tortillas cut into triangles—stale tortillas actually fry up crispier. Flour tortillas can work but won't deliver the same crunch or traditional taste.
- → Can I use store-bought tortilla chips instead of frying my own?
Absolutely. High-quality store-bought tortilla chips make an excellent shortcut. Look for sturdy, thick-cut chips that won't turn soggy when tossed in salsa. Skip the frying step and add them directly to the simmering salsa.
- → What's the difference between salsa verde and salsa roja?
Salsa verde is made with tomatillos, giving it a bright green color and tangy, slightly acidic flavor. Salsa roja uses red tomatoes and chiles for a deeper, earthier taste. Both work beautifully in chilaquiles—choose based on your preference or what's available.
- → How do I prevent the tortilla chips from getting soggy?
The key is quick timing. Toss the chips in the salsa just until coated, then remove from heat immediately. The chips should soften slightly while maintaining their crunch. Don't let them soak in the salsa, and serve right after topping with eggs and garnishes.
- → Can I make chilaquiles vegan?
Yes, easily. Omit the fried eggs and dairy toppings. Use plant-based cheese or nutritional yeast, and substitute sour cream with avocado or vegan crema. The salsa-coated tortilla chips form a delicious base—add beans, roasted vegetables, or plant-based protein for a satisfying meal.
- → What's the traditional way to serve chilaquiles?
In Mexico, chilaquiles are typically served for breakfast or brunch, often paired with café de olla (Mexican spiced coffee) or fresh orange juice. They're meant to be eaten immediately while the chips retain their texture. Some regions serve them with refried beans on the side or shredded chicken as a topping.