Save The sizzle of corn tortillas hitting hot oil is one of those kitchen sounds that pulls me straight out of bed. I started making chilaquiles on Sunday mornings when I needed something fast but satisfying, something that could rescue stale tortillas and turn them into the kind of breakfast that makes you forget you're tired. The first time I nailed the balance between crispy and saucy, I stood at the stove with a fork, eating straight from the pan. It's become my go-to for mornings when I want comfort without the fuss, and it never disappoints.
I once made this for a friend who claimed she didn't like eggs for breakfast. She watched skeptically as I fried the tortillas and tossed them in bubbling salsa verde, but the moment I cracked that egg on top and the yolk pooled into the chips, she changed her tune. We sat on my tiny balcony with our plates, the morning sun warming our faces, and she admitted it was the best breakfast she'd had in months. Now she texts me every few weeks asking for the recipe again, even though I've sent it to her three times.
Ingredients
- Corn tortillas: The foundation of the dish, and using day-old tortillas actually works better because they fry up crispier and hold their shape when tossed in salsa.
- Vegetable oil: You need enough to shallow-fry the tortillas until they're golden and crunchy, which is what makes homemade chilaquiles so much better than using pre-bagged chips.
- Salsa verde or roja: This is where the flavor lives, so choose a salsa you actually enjoy eating on its own, whether it's bright and tangy verde or rich and smoky roja.
- Eggs: A runny yolk is traditional and absolutely essential, it mixes into the chips and creates this luscious, creamy sauce that ties everything together.
- Queso fresco or feta: The salty, crumbly cheese adds a cool contrast to the warm, spicy salsa and balances the richness of the egg.
- Red onion: Thinly sliced raw onion brings a sharp bite that cuts through the heaviness and adds a pop of color.
- Cilantro: Fresh cilantro is non-negotiable for me, it adds brightness and that distinct herbaceous flavor that makes the dish taste alive.
- Avocado: Creamy avocado slices cool everything down and add a buttery texture that complements the crispy chips.
- Sour cream or crema: A drizzle of tangy cream smooths out the heat and adds a luxurious finish to every bite.
Instructions
- Fry the tortillas:
- Heat the oil until it shimmers, then fry the tortilla triangles in batches, flipping them once they turn golden and start to puff slightly. Drain them on paper towels and sprinkle with salt while they're still hot so the seasoning sticks.
- Simmer the salsa:
- Pour out most of the oil, leaving just a thin coating, then add your salsa and let it bubble gently for a minute or two until it thickens slightly and smells incredible. This step warms the salsa and concentrates its flavor.
- Toss the chips:
- Add the crispy tortillas to the salsa and toss them gently with tongs, coating each piece without letting them sit too long and turn soggy. You want them saucy but still with a bit of crunch.
- Fry the eggs:
- In a separate pan, fry your eggs to your liking, keeping the yolks runny if possible. Season them with a pinch of salt and pepper while they cook.
- Assemble and garnish:
- Divide the saucy chips between two plates, top each with a fried egg, then scatter over the cheese, onion, cilantro, avocado, and a generous drizzle of crema. Serve immediately while everything is still warm.
Save There was a morning last spring when I made chilaquiles for my mom after she stayed over. She grew up eating them in Mexico City, and I was nervous she'd compare mine to her memories and find them lacking. But when she took her first bite, she closed her eyes and smiled, telling me it reminded her of weekend breakfasts at her grandmother's house. That moment, knowing I'd made something that carried that kind of weight, made this dish mean so much more to me than just breakfast.
Choosing Your Salsa
The salsa you choose completely changes the personality of the dish. Salsa verde, made with tomatillos and green chilies, is bright and tangy with a slight tartness that wakes up your palate. Salsa roja, usually tomato-based with dried chilies, is deeper and earthier, with a warmth that feels more comforting. I keep both in my fridge and choose based on my mood, though I tend to reach for verde on hot mornings and roja when I want something more grounding. If you're making your own, roasting the vegetables first adds a smoky depth that store-bought versions rarely have.
Making It a Full Meal
Chilaquiles are endlessly adaptable, and I've learned to treat them as a canvas rather than a rigid recipe. On days when I need more protein, I'll stir in shredded rotisserie chicken or black beans before adding the chips. My partner loves adding chorizo, which he crumbles and cooks in the same pan before the salsa goes in, letting the spicy oils flavor everything. I've even topped it with leftover carnitas or grilled steak when I'm feeling indulgent. The base recipe is forgiving and welcomes whatever you throw at it.
Serving Suggestions
I always serve chilaquiles with something bright and refreshing on the side to balance the richness. Freshly squeezed orange juice is traditional and the acidity cuts through the oil beautifully. Sometimes I'll brew a strong pot of Mexican coffee sweetened with piloncillo, or just stick with black coffee if I'm keeping it simple. A small bowl of extra salsa on the side is always appreciated, and I've started setting out pickled jalapeños and radishes for people who want extra crunch and heat.
- Pair with refried beans on the side for a heartier breakfast.
- Serve with a simple fruit salad of mango, pineapple, and lime juice.
- Offer hot sauce or extra salsa at the table for those who like it spicier.
Save This dish has become my love letter to mornings that deserve a little extra attention. Make it once, and I promise it'll become part of your weekend routine too.
Recipe FAQs
- → What type of salsa works best for chilaquiles?
Both salsa verde and salsa roja work beautifully. Salsa verde offers a fresher, tangier flavor, while roja provides a richer, slightly smoky taste. Choose based on your preference or what you have available. Store-bought options work perfectly if you're short on time.
- → How do I keep the tortilla chips crispy?
Fry the tortilla triangles until deeply golden on both sides—about 1-2 minutes per side. Don't overcrowd the skillet, which can create steam. After frying, drain thoroughly on paper towels. When tossing with warm salsa, work quickly so the chips absorb flavor without becoming soggy.
- → Can I prepare this dish ahead of time?
You can fry the tortilla chips several hours in advance and store them in an airtight container. Warm the salsa just before serving, then add the chips, top with a fresh fried egg, and garnish. This keeps the chips at their crispiest while saving you time.
- → What are traditional garnishes for chilaquiles?
Traditional toppings include crumbled queso fresco, thinly sliced red onion, fresh cilantro, sliced avocado, and a dollop of Mexican crema or sour cream. Jalapeños and radishes add extra crunch and heat. Cooked shredded chicken or beans are common protein additions.
- → Is there a vegan version of this dish?
Yes! Omit the egg or replace it with crispy fried tofu or chickpeas. Use dairy-free cheese and coconut cream instead of sour cream. Everything else remains the same, giving you a delicious plant-based breakfast that's equally satisfying and flavorful.
- → How should I fry the egg for chilaquiles?
Sunny-side up is traditional—fry in a separate nonstick skillet with just enough oil or butter to keep it from sticking. Keep the heat at medium so the whites set while the yolks stay creamy and runny. Season with salt and pepper just before plating on top of the salsa-coated chips.