Chilaquiles — Tortilla Breakfast
Transform stale tortillas into a vibrant Mexican breakfast. Crispy chips simmered in tangy salsa, topped with your favorite fixings.
Chilaquiles — Tortilla Breakfast
Transform stale tortillas into a vibrant Mexican breakfast. Crispy chips simmered in tangy salsa, topped with your favorite fixings.
The Key Move
Briefly fry the tortillas to create a barrier against sogginess before adding them to the salsa.
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The Setup
- Skillet12-inch
- Paper Towels
The Mise en Place
5 of 7Your prep station before cooking begins
The Protein (0/1)
The Aromatics (0/1)
The Pantry (0/2)
The Finish (0/1)
Chips are soggy.
Make sure the oil is hot enough when frying the tortillas. Don't overcook the chips in the salsa.
Salsa is too watery.
Simmer the salsa for a longer time to reduce the liquid.
The Method
PREPARE
Prep aheadCut tortillas into quarters.
HEAT
Heat vegetable oil (½ cups) in a large skillet over medium-high heat.
Oil shimmers but doesn't smoke
FRY
Fry tortilla quarters in batches until lightly golden and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
Lightly golden and crispy
POUR
Pour off all but 1 tablespoon of oil from the skillet. Add salsa (2 cups) and diced onion (½ cups). Bring to a simmer.
Salsa is fragrant
SIMMER
Simmer salsa (2 cups) for 5 minutes, stirring occasionally.
ADD
Time-sensitiveAdd fried tortilla chips to the skillet with the salsa (2 cups). Gently toss to coat.
Chips are coated with salsa
COOK
Time-sensitiveCook for 2-3 minutes, or until the chips have softened slightly but still retain some crispness.
Chips are slightly softened but not soggy
SERVE
Serve immediately, topped with fried eggs (8 whole), crumbled queso fresco (1 cup), and Mexican crema (½ cups).
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