Recipes for chilaquiles originated in the regional kitchens of Mexico as a way of combining two ubiquitous staple food items: corn tortillas and salsa. As a way to resuscitate day-old corn tortillas by lightly frying them in oil and smothering them in red or green salsa, its simplicity opened the door to countless interpretations. Recipes for chilaquiles first appeared in cookbooks in the 1800’s, and can be found on breakfast and brunch menus just about anywhere. Once you get your bearings on the basics below, we want to encourage you to play with your food!
2 pounds fresh tomatillos, husked and rinsed
2 large jalapeño chiles
1 medium white onion, quartered
2 large garlic cloves
1 large lime
1 bunch cilantro
1 bay leaf
1 tbs dried Mexican oregano
2 tablespoons olive oil
2 cups chicken or vegetable broth
Pinch of Salt
4 large eggs
12 thick corn tortillas
2 cups vegetable oil
For Serving (optional)
Crumbled queso fresco
Red onion, sliced
Place tomatillos, jalapenos, garlic, and onion in a cast iron skillet. Roast on high heat for five minutes until the vegetables blister and soften evenly. Remove from heat and let cool.
Once the vegetables are cool, add tomatillos, jalapenos, garlic, onion, cilantro, salt, and cumin into a blender. Squeeze entire lime over vegetables and blend.
In a heated saucepan, add the olive oil, broth, blended vegetable purée, oregano, and bay leaf. Stir in low to medium heat for 15 minutes.
While the salsa cooks, add vegetable oil to a fresh saucepan. Heat to 350 degrees. Cut tortillas into wedges and fry in oil in batches for two minutes. Be careful not to let the wedges stick. Remove from oil and rest on paper towel
Beat eggs in a bowl and add a pinch of salt. Gently fold eggs into the salsa and cook until the eggs are set into a creamy consistency.
Slowly stir in tortilla chips and completely coat each chip. Remove from heat.
Plate chips and add queso fresco, cilantro, red onion, creama, and avocado. Serve immediately.
Story and Recipe by Gabe Gomez