Homemade Chilaquiles Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
2 Servings
Ingredients
  • 10 tortillas
  • ½ cup vegetable oil
  • 4 large tomatillos, peeled and rinsed
  • 1 jalapeño
  • ½ onion, peeled and cut in half
  • 3 cloves garlic, peeled
  • ½ cup cilantro, packed, plus a few leaves for serving
  • 1 lime, juiced
  • 1teaspoon salt, or to taste
  • 2 eggs, fried
  • 2 dollops Mexican crema
  • sprinkle cotija cheese
  • 1 avocado, sliced
  • 1 radish, thinly sliced
Directions
  1. Working with up to 4 tortillas at a time, cut each tortilla in half lengthwise and then again crosswise to get 4 triangular chips per tortilla. 10 tortillas will yield 40 tortilla chips.
  2. Heat a thin layer of oil in a cast-iron skillet over medium heat; the oil should cover the bottom of the skillet generously, but should not be deep enough that chips are submerged.
  3. Working in batches, fry the tortilla chips until crispy on both sides. Do not crowd the pan — allow each chip full contact with the skillet. Fry each tortilla piece until puffy and golden, then flip, and fry 1 to 2 minutes or until golden and crispy. Remove the chips and drain them on a paper-towel lined plate. With each batch, add a drizzle of oil to the skillet.
  4. Meanwhile, preheat the broiler to high and arrange the peeled tomatillos, jalapeño, and onion on a foil-lined sheet pan. Broil for 5 minutes, then flip and add the garlic to the pan. Broil for another 5 minutes, or until vegetables are charred and softened.
  5. Once chips are fried and vegetables are charred, make the salsa. Carefully remove the stems from the tomatillos and de-seed the jalapeño. Add the tomatillos, jalapeño, garlic, and onion to a food processor with the cilantro, lime juice, and salt. Blend until well combined. If too thick, add 2 tablespoons of water. If mild salsa is preferred, use half the jalapeño.
  6. Once the salsa is prepared, combine with the chips. If the skillet has oil left over, drain and wipe clean. Add the tortilla chips back to the skillet and heat over medium-low heat. Add the salsa and stir gently to combine until heated through, about 2 minutes.
  7. To serve, plate the salsa-coated chips and top with a fried egg, a dollop of crema, a sprinkle of cotija cheese, avocado slices, and sliced radish. Serve with lime wedges and cilantro, if desired.