Chef-tested recipe
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 chilli, onion, garlic, and coriander—no bagged chips or jarred salsa. The chips are tossed only briefly so their edges soften while their centres retain bite.
Recipe at a glance
- Servings
- 4 servings
- Prep Time
- 15 mins
- Cook Time
- 15 mins
- Total Time
- 30 mins
- Cuisine
- Mexican
- Course
- Breakfast and brunch
- Cooking Method
- Simmering, blending, frying, and quick tossing
- Difficulty
- Medium
- Best Served With
- Refried black beans, café de olla, seasonal fruit, and extra warm salsa verde.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Medium saucepanpaid link
- Blenderpaid link
- Deep heavy saucepanpaid link
- Deep-fry thermometerpaid link
- Wide frying panspaid link
- Slotted spoonpaid link
- Digital kitchen scalepaid link
Ingredients
For the salsa verde
- Tomatillos: 600 g, husked and rinsed
- Serrano chillies: 20 g
- White onion: 100 g, roughly chopped
- Garlic: 10 g
- Fresh coriander: 25 g
- Water: 150 ml
- Fine sea saltpaid link: 6 g
- Neutral cooking oilpaid link: 15 ml
For the tortilla wedges
- Day-old corn tortillas: 12, about 300 g
- Neutral frying oilpaid link: 500 ml
- Fine sea saltpaid link: 2 g
For the eggs and finishing
- Eggs: 4
- Neutral cooking oilpaid link: 15 ml
- Mexican crema: 120 ml
- Queso fresco: 120 g, crumbled
- White onion: 80 g, thinly sliced
- Fresh coriander leaves: 15 g
- Avocado: 200 g, sliced
Preparation Overview
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.
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.
Beginner Technique 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 chilli; heat varies.
For chilaquiles rojos, make a separate red salsa rather than colouring this one with prepared sauce.
Keep toppings ready before combining chips and salsa because the final service must move quickly.
Serving Ideas
- 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.
Nutritional Value
Allergen Notes
Contains eggs and milk. Pure corn tortillas are gluten-free, but check for wheat ingredients and manufacturing cross-contact. Avocado is included.
Frequently Asked Questions
Can packaged tortilla chips be used?
Freshly fried day-old corn tortillas give the intended flavour, 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 centre.
Can the salsa be prepared ahead?
Yes. Refrigerate it for up to 3 days and reheat it fully before adding freshly fried tortillas.
