Freshly fried corn-tortilla wedges tossed in homemade tomatillo-serrano salsa with eggs, crema, cheese, and onion
Chilaquiles verdes turn day-old corn tortillas into a complete Mexican breakfast. Here, the tortilla wedges are fried fresh and the salsa verde is made from whole tomatillos, serrano chili, onion, garlic, and coriander—no bagged chips or jarred salsa. The chips are tossed only briefly so their edges soften while their centers retain bite.
- Prep
- 15 mins
- Cook
- 15 mins
- Total
- 30 mins
- Serves
- 4
- Difficulty
- Medium
- Cuisine
- Mexican
The recipe
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Before you start
Cut each tortilla into six wedges and leave them uncovered while preparing the salsa. Husk and rinse the sticky coating from the tomatillos. Roughly chop the salsa onion, peel the garlic, and remove serrano stems. Heat the frying oil to 175°C.
Ingredients
For the salsa verde
For the tortilla wedges
For the eggs and finishing
Quantities change with servings; cooking times stay the same.
Equipment
- Medium saucepan paid link
- Blender paid link
- Deep heavy saucepan paid link
- Deep-fry thermometer paid link
- Wide frying pans paid link
- Slotted spoon paid link
- Digital kitchen scale paid link
Method
Place tomatillos and serranos in a saucepan, cover with water, and simmer for 5–6 minutes until the tomatillos turn olive green and soften without bursting.
Drain and blend the tomatillos and serranos with 100 g onion, garlic, coriander, 150 ml fresh water, and 4 g salt until smooth but not foamy.
Heat 15 ml oil in a wide frying pan. Carefully add the salsa and simmer for 4–5 minutes until slightly thickened and no longer tastes raw.
Meanwhile, fry the tortilla wedges in batches at 175°C for 2–3 minutes until crisp and golden. Drain and season with 2 g salt.
Heat the remaining 15 ml oil in a separate pan and fry the eggs until the whites are set and yolks remain soft.
Add the hot tortilla wedges to the simmering salsa and toss for 20–30 seconds, coating them without soaking them completely.
Divide immediately among four plates and place one fried egg on each.
Finish with crema, queso fresco, sliced onion, coriander leaves, and avocado. Serve before the tortillas lose all their texture.
Chef’s notes
Do not boil tomatillos until they split; escaped seeds can make the salsa bitter.
Fry tortillas in batches so the oil temperature stays steady.
The salsa should be hot before the chips enter it.
Toss for seconds, not minutes. Chilaquiles should be sauced but not dissolved.
Tips and variations
Day-old tortillas contain less moisture and fry more crisply than very fresh tortillas.
Taste serranos before deciding whether to use every chili; heat varies.
For chilaquiles rojos, make a separate red salsa rather than coloring this one with prepared sauce.
Keep toppings ready before combining chips and salsa because the final service must move quickly.
Serve with
Serve on wide plates so the toppings remain distinct. Put extra salsa at the table rather than drowning the chilaquiles before serving.
Storage
Store salsa verde in the refrigerator for up to 3 days and fried tortilla wedges airtight at room temperature for 1 day. Assemble only when ready to eat. Cooked assembled chilaquiles do not store well.
Nutrition per serving (estimated)
- 650 kcal
- Calories
- 22 g
- Protein
- 57 g
- Carbohydrates
- 39 g
- Fat
- 9 g
- Fibre
- 8 g
- Sugar
- 900 mg
- Sodium
Allergens
Contains eggs and milk. Pure corn tortillas are gluten-free, but check for wheat ingredients and manufacturing cross-contact. Avocado is included.
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Questions
Can packaged tortilla chips be used?
Freshly fried day-old corn tortillas give the intended flavor, thickness, and from-scratch character.
Why did my salsa verde taste bitter?
The tomatillos may have burst during boiling, the garlic was excessive, or the salsa was blended too long.
Should chilaquiles be crisp or soft?
They should be coated and partly softened while retaining some structure at the center.
Can the salsa be prepared ahead?
Yes. Refrigerate it for up to 3 days and reheat it fully before adding freshly fried tortillas.
