Ingredients:

  • 12 corn tortillas, cut into wedges
  • 3 tablespoons vegetable oil
  • Salt, to taste
  • 1 pound tomatillos, husked and rinsed
  • 2-3 serrano peppers, stemmed
  • 1/2 white onion, roughly chopped
  • 2 cloves garlic, peeled
  • 1/2 cup cilantro, roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 cup water
  • 1 tablespoon vegetable oil
  • Optional: ½ cup cooked chicken or shredded pork
  • 1/2 cup crumbled queso fresco or Cotija cheese
  • 1/2 cup Mexican crema or sour cream
  • 4 large eggs
  • Optional toppings: Diced avocado, sliced red onion, pickled jalapeños

Instructions:

  1. Cut tortillas into wedges. Heat oil in a large skillet. Fry tortilla wedges in batches until golden brown and crispy. Drain on paper towels and season with salt.
  2. Combine tomatillos, serranos, onion, garlic, cilantro, salt, and water in a blender or food processor. Blend until smooth.
  3. Heat oil in a saucepan. Pour in the salsa verde. Bring to a simmer and cook for about 10 minutes, stirring occasionally, until slightly thickened.
  4. Gently fold the tortilla chips into the simmering salsa verde, coating them evenly. Simmer for a few minutes until the chips soften slightly but still retain some crispness.
  5. While the chilaquiles simmer, fry the eggs to your liking (sunny-side up or over easy are classic).
  6. Divide the chilaquiles among plates. Top with queso fresco, crema, a fried egg, and any desired toppings (avocado, red onion, jalapeños). Serve immediately.