Save to Pinterest The first time I had chilaquiles was in a tiny Mexico City breakfast spot, where the kitchen aromas wafted through the entire room. My host grandmother insisted this was the ultimate cure for any lingering night before, and she wasn't wrong. Watching the tortillas hit that hot salsa, transforming from crispy to perfectly tender-crisp, was like witnessing breakfast magic. Now my weekend mornings don't feel complete without that sizzle sound in the kitchen.
Last Sunday, I made these for my skeptical partner who claimed they didn't like breakfast for dinner. The sight of those runny yolks breaking over the salsa-coated chips changed their mind instantly. We ended up standing at the counter, forks in hand, debating whether to make another batch. That's the kind of meal this is, the one that makes you forget proper table manners.
Ingredients
- 6 small corn tortillas, cut into triangles: Fresh tortillas work best here, but day-old ones actually fry up even crispier
- 1/3 cup vegetable oil for frying: You need enough oil to properly crisp the tortillas without making them greasy
- 1 cup salsa verde or roja: Homemade salsa is wonderful, but don't stress about a high-quality store-bought version
- 2 large eggs: Free-range eggs have the most vibrant yolks for that gorgeous presentation
- 1/4 cup crumbled queso fresco or feta: The salty crumble cuts through the rich salsa perfectly
- 1/4 small red onion, thinly sliced: A quick soak in ice water tames the bite if you're sensitive to raw onion
- 2 tablespoons chopped fresh cilantro: This bright herb is non-negotiable for authentic flavor
- 1/2 avocado, sliced: Creamy avocado balances the zesty salsa beautifully
- 2 tablespoons sour cream or Mexican crema: A dollop adds the perfect cooling finish
- Salt and pepper, to taste: Don't forget to season the eggs as they cook
Instructions
- Fry the tortilla chips:
- Heat the oil in a large skillet over medium-high until shimmering. Fry tortilla triangles in batches, turning once, until golden and crisp, about 1 to 2 minutes per side. Drain on paper towels and immediately sprinkle with salt.
- Warm the salsa:
- Remove all but 1 tablespoon oil from the skillet. Reduce heat to medium and add the salsa, simmering until slightly thickened, about 1 to 2 minutes.
- Coat the chips:
- Add the crispy tortilla chips to the salsa, tossing gently to coat evenly. Cook for just 1 to 2 minutes until chips are well coated but still maintain some crunch.
- Fry the eggs:
- While chips cook, heat a separate nonstick skillet over medium heat. Fry eggs sunny-side up until whites are set but yolks remain runny, seasoning with salt and pepper.
- Assemble and serve:
- Divide salsa-coated chips between two plates. Top each portion with a fried egg and sprinkle with cheese, onion, cilantro, and avocado. Finish with a drizzle of sour cream.
Save to Pinterest This recipe became my go-to for recovering from long nights out. Something about the combination of spicy salsa and comforting carbs just resets your whole system. Friends started requesting sleepovers just so they could wake up to this smell.
Making It Your Own
The beauty of chilaquiles lies in their adaptability to whatever you have on hand. Some mornings I'll add black beans for extra protein, or shredded chicken if I have leftover roast. The salsa choice also dramatically changes the dish, verde brings bright tomatillo tang while roja offers deeper earthier notes.
The Texture Balance
Finding that sweet spot between crispy and softened tortillas takes practice. The chips should absorb enough salsa to flavor them through but still resist slightly when you bite down. I've learned that slightly thicker-cut chips hold their texture better than paper-thin ones.
Perfect Pairings
A cold glass of fresh squeezed orange juice cuts through the richness beautifully. For something more traditional, try café de olla, that cinnamon-scented Mexican coffee that somehow makes breakfast feel like a special occasion. These aren't required, but they elevate the whole experience.
- Warm corn tortillas on the side make for extra scooping power
- A simple fruit salad cleanses the palate between bites
- Keep extra hot sauce handy for spice lovers at the table
Save to Pinterest There's something deeply satisfying about turning yesterday's tortillas into today's breakfast celebration.
Recipe FAQs
- → What's the difference between chilaquiles verdes and rojos?
Chilaquiles verdes use green salsa made from tomatillos, while rojos feature red salsa crafted from tomatoes and dried chiles. Both deliver authentic Mexican flavor—choose based on your preference for tangy, bright green notes or earthy, smoky red depths.
- → How do I keep tortilla chips from getting soggy?
Fry tortilla triangles until golden and crisp, drain thoroughly, then coat them in salsa just before serving. The chips should maintain some texture—toss gently and cook briefly so they absorb flavor without becoming mushy. Serve immediately after topping.
- → Can I make chilaquiles ahead of time?
Prepare components in advance: fry and store chips in an airtight container, keep salsa refrigerated, and slice garnishes. Assemble just before eating by reheating salsa, tossing in chips, and adding freshly fried eggs and toppings for optimal texture.
- → What toppings work best with chilaquiles?
Classic garnishes include crumbled queso fresco, diced white onion, fresh cilantro, sliced avocado, sour cream, and radishes. For heartier versions, add shredded chicken, chorizo, black beans, or fried plantains. Pickled jalapeños provide extra heat.
- → Are chilaquiles traditionally served for breakfast?
Yes, chilaquiles are a beloved Mexican breakfast dish, often enjoyed to hangover cure or start the day with satisfying energy. The combination of crispy tortillas, protein-rich eggs, and fresh garnishes provides a complete, comforting morning meal.
- → How can I make healthier chilaquiles?
Bake tortilla triangles instead of frying, use lighter cheeses like cotija sparingly, increase vegetable garnishes, and opt for salsa verde which typically contains less oil than red varieties. Add black beans for extra fiber and protein.