Straight out of the pages of my first cook, Mexican Salsa, today I am sharing with you a recipe for chilaquiles verdes! The chile verde sauce featured in this recipe is multi functional and can be enjoyed in a variety of recipes. The salsa can be used on enchiladas, tacos ahogados, burritos, over eggs, pozole and more!
Chilaquiles or Migas?
In all honesty, I grew up with migas con huevo. Migas is a term used to describe torn pieces of corn tortilla that are fried and mixed with onion and scrambled eggs. I never heard the term chilaquiles until I started food blogging. My first time trying chilaquiles drowned in salsa was on a trip to Monterrey, Mexico years ago. Growing up, we enjoyed mom’s version of migas stuffed into a fresh bolillo roll. Still one of my guilty pleasures to this day.
The Garnish and Toppings!
Just like a taco, chilaquiles come with a wide variety of garnishes or toppings. There’s nothing wrong with enjoying them simple, but dressing them up can be delicious too! Most often the toppings for chilaquiles include cheese, Mexican crema and a choice of a protein(meat or eggs). I like to take it a step further by adding some fresh elements like cilantro, onion and avocado. You can customize your chilaquiles as you like.
Homemade or Store Bought Tortillas?
In a pinch, store bought corn tortillas will work. But to get that true corn tortilla flavor, leftover homemade corn tortillas are delicious! Plan ahead and slice the tortillas into wedges and let them dry out on the counter overnight. Tortillas with less moisture will fry up faster and absorb less oil.
So Many Tortilla Brands!
These days, there are so many tortilla brands on the market. When I don’t have time to prepare my own corn tortillas, I look for the organic corn tortilla variety. Flip the package over and read the list of ingredients. If there are less than four ingredients, that is what you want to see. In my experience, these tortillas hold up well to frying, folding and rolling without tearing.
What If You Are Not Into Salsa Verde?
- 6 previously made corn tortillas
- Oil for frying chips
- 2 cups Salsa Verde or Roja of your choice link in the notes
- ¼ c onion finely diced
- ¼ c cilantro finely chopped
- 1/3 c cotija cheese finely grated
- 1/3 c Mexican crema
- 2 eggs cooked as you like
- The night before, slice homemade corn tortillas into 6 wedges. Spread out and let air dry overnight. This will help them fry faster and absorb less oil.
- Next day, preheat 1 ½ cups of avocado or canola oil in medium skillet for a few minutes. When hot, fry sliced corn tortillas until very crispy. Turn now and then to ensure even frying. When ready transfer to a plate lined with paper towels. Set aside.
- In the meantime, on the back burner, cook your eggs in a little oil at medium heat to desired doneness.
- Pour out the oil from the skillet and place back onto medium heat. Pour in the salsa of your choice. It may seem like a lot of salsa, but the tortillas will absorb some of the salsa. Stir salsa for 1 minutes, Add the previously fried chips. Stir well to combine, making sure the chips are evenly coated with salsa.
- Transfer chilaquiles to serving plate. Garnish with onion, cilantro, cotija cheese and crema. Top with sunny side up eggs. Garnish eggs with spicy salsa.