Chilaquiles recipe video – scroll down for printable recipe
Chilaquiles are known throughout Mexico to be the best, most reliable hangover cure that exists (especially when paired with a michelada, wink wink!). They are probably one of the simplest Mexican breakfast recipes around, too. It starts out similar to making migas, with frying some corn tortillas until lightly crispy. Unlike migas, though, chilaquiles require zero chopping as long as you have the salsa already made, which makes it a much safer option in the kitchen for a person who may or may not be so hungover that she (or he) has double-vision and really probably should be at a hospital.
The best salsa to use for chilaquiles is a smooth, thin salsa. For green chilaquiles, this tomatillo salsa would be great. For red chilaquiles (my fave) this red enchilada sauce works AWESOMELY. Whichever salsa you use, you can scale this recipe up to feed as many people as you need to feed. I think these would be a fantastic brunch offering, too! Fry the chips ahead of time and keep warm in a 200øF oven. Have your salsa simmering in a pot. Have some cheese, sour cream, avocado, cilantro, fresh onion at the ready. As guests arrive, you can just fry up eggs as needed while people assemble their own piles of chips, salsa, and garnishes. Voila. Super easy and delicious hangover brunch menu: at your service.
Chilaquiles recipe – printable cardPrint
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 1
- 2 teaspoons oil
- 2–3 corn tortillas
- 1/2 cup warm salsa (red or green)
- 1–2 teaspoon butter
- 1–2 eggs
- salt and pepper
- 2 tablespoons grated Cheddar or crumbled Cotija cheese
- Other garnishes: avocado, onion, cilantro, sour cream
- Heat the oil in a large skillet over medium-high heat.
- Stack the tortillas and cut into 4 strips. Stack again and cut the long strips crosswise into pieces about 1/3″ wide x 1″ long.
- Fry the tortilla strips in the oil, stirring frequently, for about 5 minutes or until crispy. Remove and keep warm in the oven or arrange in a pile on your plate.
- Melt the butter in a small skillet. Fry the egg(s) to your liking.
- Right before serving, top the chips with warm salsa and the fried eggs.
- Sprinkle with cheese and any other garnish you like.
This recipe comes together in a snap if your salsa is already made. If you’ll be making the salsa before the chilaquiles, add another 20 minutes onto the cook time to make the salsa.