Ingredients:

  • 12 corn tortillas
  • Vegetable oil, for frying
  • Salt, to taste
  • 8 Roma tomatoes
  • 1/2 white onion, roughly chopped
  • 2-3 serrano peppers, stemmed and roughly chopped
  • 2 cloves garlic, peeled
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • Salt, to taste
  • Vegetable oil, for frying
  • 1/2 cup crumbled queso fresco or Cotija cheese
  • 1/4 cup finely chopped white onion
  • 1 avocado, pitted, peeled, and sliced
  • Sour cream or Mexican crema, to taste
  • 2-4 eggs, fried or scrambled (optional)
  • Cilantro sprigs, for garnish

Instructions:

  1. Cut tortillas into quarters.
  2. Heat oil in a large pot or Dutch oven over medium-high heat.
  3. Fry tortilla wedges in batches until golden brown and crispy.
  4. Remove with a slotted spoon and drain on paper towels.
  5. Season immediately with salt.
  6. Roast tomatoes, onion, garlic, and serranos in a pot of boiling water until softened, approx. 10 minutes.
  7. Transfer vegetables to a blender or food processor.
  8. Add oregano, cumin, and salt. Blend until smooth.
  9. Heat oil in a large skillet.
  10. Carefully pour the salsa into the hot oil (it will splatter!).
  11. Simmer over medium heat for 10-15 minutes, stirring occasionally, until slightly thickened.
  12. Add the tortilla chips to the skillet with the simmering salsa.
  13. Gently toss to coat the chips evenly with the salsa.
  14. Cook for 2-3 minutes, or until the chips soften slightly (but don't get soggy!).
  15. Divide the chilaquiles among plates.
  16. Top with crumbled cheese, chopped onion, avocado slices, and sour cream.
  17. Add a fried or scrambled egg (optional).
  18. Garnish with cilantro sprigs. Serve immediately.