Chilaquiles

1. 1
   prep

   Prep the tortillas and chilis.

   1.Cut each corn tortilla into 8 wedges. Leave them out to dry slightly while you make the salsa, about 30 minutes if you have time.

   2.Remove stems and seeds from the guajillo and ancho chilis. Rinse briefly under cool water.

   TIPSlightly stale or dried-out tortillas fry up crispier and absorb less oil.
2. 2
   fry · ~10 min

   Fry the tortilla chips.

   1.Heat 0.5 cup vegetable oil in a skillet over medium-high heat until shimmering.

   2.Working in batches, fry the tortilla wedges until golden and crisp, about 2-3 minutes per batch.

   3.Transfer to a paper towel-lined plate and sprinkle lightly with a pinch of salt.

   TIPDon't overcrowd the pan — give each chip room so the oil temperature doesn't drop.
3. 3
   boil · ~10 min

   Simmer the salsa ingredients.

   1.In a small saucepan, combine the tomatoes, guajillo chilis, ancho chili, and garlic cloves. Cover with water and bring to a boil.

   2.Reduce heat and simmer until the tomatoes are soft and the chilis are pliable, about 10 minutes.

   3.Drain, reserving about 0.25 cup of the cooking liquid.
4. 4
   mix · ~2 min

   Blend the red salsa.

   1.Transfer the boiled tomatoes, chilis, garlic, and chopped onion to a blender.

   2.Add 0.25 tsp salt and the reserved cooking liquid. Blend until smooth.

   3.Taste and adjust salt if needed.

   TIPStart with less liquid — you can always thin the salsa later, but a thick salsa coats the chips best.
5. 5
   saute · ~7 min

   Cook the salsa to deepen flavor.

   1.Wipe the skillet clean and heat 1 tbsp oil over medium heat.

   2.Pour the blended salsa into the skillet carefully — it will splutter.

   3.Cook, stirring frequently, until the salsa darkens slightly and thickens, about 5-7 minutes.

   TIPFrying the salsa is the secret step — it mutes the raw tomato taste and brings out a deep, smoky chili flavor.
6. 6
   fry · ~3 min

   Fry the eggs.

   1.In a separate non-stick skillet, heat a drizzle of oil over medium heat.

   2.Crack the eggs into the skillet and fry until the whites are set and the yolks are still runny, about 3 minutes.

   3.Season with a pinch of salt.

   TIPSunny-side up is classic — the runny yolk becomes part of the sauce.
7. 7
   simmer · ~2 min

   Toss chips in salsa and simmer briefly.

   1.Add the fried tortilla chips to the skillet with the simmered salsa.

   2.Gently fold and toss to coat every chip thoroughly.

   3.Cook for just 1-2 minutes so the chips absorb some salsa but still retain a bit of crunch at the edges.

   TIPDon't over-simmer — chilaquiles should be slightly softened but never mushy. Serve immediately.
8. 8
   assemble

   Plate and garnish the chilaquiles.

   Divide the sauced chips among four plates. Top each with a fried egg, crumbled queso fresco, a drizzle of crema, fresh cilantro, and avocado slices. Serve immediately while the chips still have texture.

Cuisines we love