The hardest part of preparing chilaquiles is deciding red or green salsa! Then there's all the toppings that makes them even more delicious!
Course Brunch, Desayuno
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Dry out tortillas 8 hourshours
Total Time 8 hourshours45 minutesminutes
Servings 1Serving
Ingredients
6previously made corn tortillas
Oil for frying chips
2cupsSalsa Verde or Roja of your choicelink in the notes
¼conionfinely diced
¼ccilantrofinely chopped
1/3ccotija cheesefinely grated
1/3cMexican crema
2eggscooked as you like
Instructions
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.
Notes
Chile Verde Sauce https://pinaenlacocina.com/chile-verde-sauce/Basic Red Sauce https://pinaenlacocina.com/basic-chicken-enchiladas-enchiladas-de-pollo/