How to Make Chilaquiles: Classic Mexican Chilaquiles Recipe

• 1 cup plus 2 teaspoons vegetable oil or olive oil
• 3 corn tortillas, each cut into 8 wedges
• ¼ cup homemade salsa verde, or use storebought
• 1 large egg
• ¼ cup white onion, finely minced, to serve (optional)
• ¼ cup cilantro leaves and stems, chopped, to serve (optional)
• ½ avocado, peeled, pitted, and sliced, to serve (optional)
• ¼ cup Mexican crema, to serve (optional)
• 2 tablespoons cheese such as cotija cheese, queso fresco, or feta, to serve (optional)

1. 1

   Make the salsa. For the best chilaquiles, make your own tomatillo salsa verde according to our recipe here. Skip this step if using storebought salsa.

2. 2

   Fry the tortillas. In a large skillet, heat 1 cup frying oil over medium-high heat until shimmering. Test frying oil by dropping a tortilla wedge into the pan. If it sizzles, the oil is hot enough. Add the remaining tortilla wedges. Remove fried tortillas when golden brown and crunchy, about 10 minutes. Place fried tortillas on a paper towel-lined baking sheet to drain.

3. 3

   Wipe out the skillet and return to medium-high heat. Add 2 teaspoons oil and heat until shimmering. Fry egg sunny-side up to the desired doneness.

4. 4

   Meanwhile, transfer drained tortilla chips to a serving plate and coat with enough salsa verde to create a slightly soupy, yet still crispy, consistency. Top with fried egg, onion, cilantro, avocado, Mexican crema, and cheese.

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