Chilaquiles
Ingredients
- 8 oz corn tortillas, cut into 1/4-inch strips
- 2 cups Mexican red salsa (salsa roja), fresh or jarred
- 1/2 cup crema mexicana or Mexican crème fraîche
- 4 large eggs
- 6 oz chorizo, casing removed, crumbled
- 1 cup shredded Oaxaca cheese or mozzarella
- 1/4 cup fresh cilantro, chopped
- 2 jalapeños, sliced thin with seeds
- 1/2 white onion, thinly sliced
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and black pepper to taste
Instructions
- Heat 1/4 cup vegetable oil in a large cast-iron skillet to 350°F. Working in batches, fry tortilla strips 2-3 minutes until light golden and still slightly pliable (not completely crisp). Drain on paper towels and reserve.
- In the same skillet over medium-high heat, render the chorizo for 4-5 minutes, breaking it into small pieces with a wooden spoon until it releases its fat and begins to crisp. Remove with a slotted spoon, leaving rendered fat in the pan.
- Add minced garlic and cumin to the chorizo fat, toast for 30 seconds until fragrant. Add the 2 cups of salsa roja and bring to a gentle simmer. Whisk in the crema mexicana until fully incorporated and smooth. Simmer 3-4 minutes to marry flavors.
- Add the fried tortilla strips directly into the simmering salsa, folding gently and continuously for 2-3 minutes so they absorb sauce while maintaining some structural integrity—they should be tender but not falling apart. Season with salt and pepper.
- Create four small wells in the chilaquiles. Crack one egg into each well, then sprinkle the cooked chorizo, Oaxaca cheese, sliced jalapeños, and white onion evenly over the top.
- Cover the skillet with a lid or foil and cook over medium heat for 5-7 minutes until egg whites are set but yolks remain slightly runny (145°F internal temperature for runny yolks). Adjust heat if browning too quickly.
- Remove from heat, garnish generously with fresh cilantro, and serve directly from the skillet while the eggs are still warm and the cheese is melted. Add extra crema and salsa on the side for guests to adjust to taste.
Inspired by Stanton Bundy’s winning chilaquiles. This is a plausible recreation, not the chef’s original recipe.