Ingredients
Scale
- 16 corn tortillas, stale or left out overnight to dry out
- 1–2 qts vegetable, peanut or canola oil
- salt, to taste
- 2 cups prepared Salsa Verde
- 1 cup chicken broth or water
- 4 eggs
Optional toppings:
- Mexican crema, or sour cream
- cotija cheese, crumbled
- 1/2 white onion, sliced thin
- red radishes, sliced thin
- 1 avocado, pitted and cubed
- cilantro, chopped
- jalapeños, sliced
Instructions
- Heat the oil to 375°F, either in a deep pot or deep fryer.
- Slice the tortillas into 6-8 wedges, like a pizza.
- Fry the tortilla wedges a handful at a time for about 2 minutes, using a spider to agitate and keep them from sticking to each other.
- Remove to a paper towel lined plate or baking sheet and sprinkle with salt while they’re still hot.
- Heat the salsa verde and broth or water together in a small saucepan to a simmer and set aside.
- Using a large non-stick skillet, fry the eggs to your liking, or about 3 minutes for runny yolks.
- Divide the tortillas among four bowls or serving dishes and toss each with about 2/3 cup of the salsa mixture.
- For crunchy chilaquiles, top each with an egg and some or all of the optional garnishes immediately. For soft chilaquiles, let sit about 10 minutes before topping and serving.
Notes
tools
- deep pot or deep fryer
- spider or slotted spoon
- small saucepan
- large nonstick skillet
The salsa verde is best prepared a day ahead, so the flavors can intensify overnight in the fridge.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Stove
- Cuisine: Tex Mex
- Diet: Vegetarian