Chilaquiles

Name: Chilaquiles
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 800g Tomatillo, husked and rinsed; 3 Serrano Chiles, stemmed; adjust to taste; 1/2 medium White Onion; 2 cloves of Garlic; 120ml Water, or as needed to blend; 1/2 cups Cilantro Leaves, fresh; 1 tsp Salt, fine; plus more to taste; 1 tbsp Neutral Oil, for sautéing the salsa; 12 Corn Tortillas, day-old; cut into wedges; 500ml Neutral Oil, for frying; 150g Queso Fresco, crumbled; 120ml Mexican Crema; 1/2 medium White Onion, thinly sliced; 2 tbsp Cilantro, fresh; chopped; 2 Limes, cut into wedges; 4 large Eggs, fried for serving; 1 pinch of Salt, to season chips

Bright, tangy chilaquiles tossed in a smoky green salsa and crowned with a runny fried egg, crumbled cheese and cool crema — a wonderfully satisfying Mexican breakfast or brunch that balances crisp tortilla wedges with silky sauce and fresh garnishes.

Bright, tangy chilaquiles tossed in a smoky green salsa and crowned with a runny fried egg, crumbled cheese and cool crema — a won... Show more

Traditional Mexican Recipe

Health Grade

B · Healthy

Rating

4.6

Time

45 min

Price

3,26 €

Calories

647 kcal

vegetarian

easy

gluten free

low sugar

Method

Prep the produce

Remove the husks from the Tomatillos, rinse off the sticky coating, and pat them dry. Stem the Serrano Chiles, peel the White Onion, then halve it, rough-chop one half for the salsa, and thinly slice the other half for garnish. Peel the Garlic, strip the leaves from the Cilantro Leaves, and cut the Corn Tortillas into wedges.

Blend the salsa

Add the chopped onion, tomatillos, serranos, garlic, cilantro leaves, Salt, and Water to a blender. Blend until the salsa is mostly smooth, adding a splash more water only if the blades need help.

Cook the salsa

Heat the Neutral Oil in a medium saucepan over medium heat until it shimmers, then pour in the blended salsa carefully. Cook, stirring often, until it darkens slightly, thickens a little, and tastes mellow instead of sharp, about 8 minutes.

Fry the chips

Pour the frying oil into a deep skillet or pot and heat it over medium-high until a tortilla wedge bubbles right away when it hits the oil. Working in batches, fry the tortilla wedges until crisp and light golden, about 2 to 3 minutes per batch, then move them to a paper towel-lined tray and sprinkle with a pinch of salt while they are still hot.

Fry the eggs

In a clean skillet, heat a spoonful of the frying oil over medium heat. Crack in the Eggs one at a time, spacing them out so the whites do not run together, and fry them until the whites are set and the yolks are still soft, about 3 to 4 minutes for sunny-side-up eggs, or a minute longer if you want firmer yolks.

Assemble and serve

Spoon the hot salsa over the chips and toss gently just until they are coated but still have some crunch. Top with the Queso Fresco, drizzle with Mexican Crema, scatter over the sliced onion and Cilantro, then finish each plate with one fried egg and Lime wedges on the side.