Chilaquiles with Green Sauce and Egg Recipe
Chilaquiles are a Mexican rescue breakfast after a long night – crispy tortilla triangles simmered in a spicy sauce, with an egg on top. The dish is a bit like a cross between nachos and shakshuka, but with a distinct lime-and-coriander character. In Mexico it’s often eaten on weekends, when there are plenty of yesterday’s tortillas left in the fridge.
Chilaquiles with green sauce are the essence of a Mexican “day-after-the-party breakfast”: crispy tortilla triangles soaked in a tangy sauce made from tomatillos, lime and coriander wake up your taste buds more effectively than coffee. The combination of creamy egg yolk, slightly spicy jalapeño and salty feta gives an effect somewhere between shakshuka and nachos, but with a distinctly fresher, herbaceous character. This dish is a great example of how in Mexico yesterday’s tortillas are turned into a full, satisfying meal.
Chef's tips
Fry the tortillas in really well-heated oil – if the temperature is too low, they will soak up the fat and turn rubbery instead of crispy. Thicken the sauce only until it gently bubbles; if it’s too thick, the tortilla triangles will break down quickly and instead of chilaquiles you’ll end up with a mush. Fry the eggs over medium heat and watch the whites – when they are fully set and the yolk still wobbles slightly when you move the pan, that’s the perfect moment to take them off.
How to serve
Serve immediately after mixing with the sauce, preferably in deep plates to preserve the contrast between the soft and still crispy tortilla pieces. To drink, freshly squeezed orange juice or homemade lime-and-cucumber agua fresca works perfectly – especially after a short night. This dish is ideal for a lazy Saturday brunch when friends drop by for a “day-after” get-together after a Friday night.
Ingredients
- corn tortillas they can be slightly stale, they fry more easily - 6 pieces
- vegetable oil for frying the tortillas - 80 ml
- canned tomatillos drained; if using fresh, blanch them for 2–3 minutes - 400 g
- onion diced - 0.5 pieces
- garlic peeled - 2 cloves
- jalapeño chili seeds removed if you want a milder dish - 1 piece
- vegetable stock can be made from a stock cube - 150 ml
- 18% sour cream for serving - 80 g
- feta-style cheese crumbled; in Mexico queso fresco is used - 70 g
- egg one per serving - 3 pieces
- fresh coriander chopped, including the stalks - 10 g
- lime juice to season the sauce - 1 piece
- salt to taste
- black pepper to taste
Preparation
- Cut the tortillas into triangles like chips. Heat the oil in a large pan over medium heat. Fry the triangles in batches for 3–4 minutes until golden and crispy, then transfer them to a plate lined with paper towel.
- Put the tomatillos, onion, garlic, jalapeño, coriander, stock, juice of half a lime, a pinch of salt and pepper into a blender. Blend into a smooth, fairly thin sauce.
- Pour the blended sauce into a large, deep pan. Heat over medium heat for 5–7 minutes, stirring, until the sauce slightly thickens and starts to gently bubble. Taste and season with the remaining lime juice, salt and pepper.
- Add the fried tortilla triangles to the hot sauce. Gently stir for 1–2 minutes, until some of the pieces soften but don’t fall apart completely – they should stay slightly springy.
- Heat a little oil in a separate pan. Crack in the eggs and fry for 3–4 minutes, until the whites are set and the yolks remain runny (or longer if you prefer them more set).
- Transfer the chilaquiles to plates. Top each portion with an egg, drizzle with sour cream, sprinkle with crumbled cheese and extra coriander. Serve immediately, while the tortillas are still partly crispy.
Storage
Chilaquiles taste best freshly made, as the tortillas quickly lose their texture. If you have leftovers, store the sauce and fried tortillas separately in the fridge for up to 1 day and combine them only when reheating, briefly warming the tortillas in the sauce so they don’t turn to mush.
