Chilaquiles

Chilaquiles Verdes con Huevo

A classic Mexican breakfast of crisp tortilla chips simmered just enough in salsa verde to soften without going soggy, topped with a runny fried egg, crema, and crumbled cheese.

Prep

15 min

Cook

25 min

Total

40 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •12 whole corn tortillas, cut into 6 wedges each, day-old is best; or substitute 300 g / 10½ oz store-bought unsalted tortilla chips
• •500 g (1 lb 2 oz) tomatillos, husked and rinsed
• •2 whole serrano chiles, stemmed, seed for milder salsa; jalapeño also works
• •1 medium white onion, divided, ½ for the salsa, ½ for garnish
• •2 cloves garlic
• •10 g (¼ cup, loosely packed) fresh cilantro, plus more to garnish
• •5 ml (1 tsp) fine sea salt, plus more to taste
• •30 ml (2 tbsp) neutral oil (for frying tortillas), vegetable or sunflower
• •4 whole large eggs, cooked until the whites are fully set and the yolk thickened, or use pasteurised eggs for a softer yolk
• •120 ml (½ cup) Mexican crema, or sour cream thinned with 15 ml / 1 tbsp milk
• •80 g (2¾ oz) queso fresco or cotija, crumbled, feta is an acceptable salty substitute
• •1 whole avocado, sliced (optional)
• •0 ml refried beans, for serving (optional)

Steps

1. 1 Make the salsa verde: bring 250 ml (1 cup) water to a simmer in a small saucepan. Add the tomatillos and serranos and simmer 6-8 minutes, until the tomatillos are soft and olive-green. Reserve the cooking liquid.
2. 2 Transfer tomatillos, chiles, half the onion, the garlic, cilantro, and 5 g salt to a blender. Add 60 ml (¼ cup) of the reserved cooking liquid and blend until smooth. Taste and add more salt if needed.
3. 3 If using fresh tortillas, heat 30 ml oil in a large skillet over medium heat (about 175 °C / 350 °F). Fry the tortilla wedges in batches 1-2 minutes per side until crisp and lightly golden. Drain on paper towels and season lightly with salt. (Skip this step if using store-bought chips.)
4. 4 Strain the blended salsa through a fine sieve into a wide skillet or comal. Add 60-120 ml (¼ - ½ cup) of the reserved cooking liquid to reach a pourable, light-coating consistency. Bring to a gentle simmer over medium heat and cook 5 minutes, until it darkens slightly and tastes rounded.
5. 5 Lower the heat to medium-low. Add the tortilla chips and fold gently so they are coated. Cook only 30-60 seconds - the salsa should cling to the chips and just barely soften them. Stop while they are still tender with a slight bite, not mushy. Remove from heat.
6. 6 Meanwhile, fry the eggs. Cook them until the whites are fully set and opaque and the yolk is thickened throughout, with an instant-read thermometer reading 71 °C / 160 °F in the yolk; that is the doneness line for this dish. For a softer, runnier yolk, use pasteurised eggs from the chilled aisle and follow their packet guidance. Do not serve runny-yolked eggs made from ordinary shell eggs to anyone pregnant, elderly, very young or immunocompromised.
7. 7 Divide the chilaquiles among 4 warm plates. Top each with a fried egg, a generous drizzle of crema, crumbled queso fresco, the reserved diced onion, cilantro leaves, and avocado if using. Serve immediately with refried beans on the side.