Description
Chilaquiles is a classic Mexican breakfast dish featuring crispy tortilla chips simmered in salsa verde, topped with fried eggs, seasoned cabbage, and a tangy crema. This recipe combines textures and flavors to create a comforting and flavorful meal perfect for brunch or breakfast.
Ingredients
Seasoned Cabbage
- 2 cups green cabbage, finely shredded
- 1 tablespoon vegetable oil
- 1 tablespoon white vinegar
- ½ teaspoon taco seasoning
- ½ teaspoon sea salt
- Freshly cracked black pepper, to taste
Tortilla Chips and Salsa
- ¼ cup vegetable oil
- 8 corn tortillas, cut into 8 wedges
- ½ teaspoon sea salt, plus more to taste
- 1 cup salsa verde, homemade or store bought
Crema
- ¼ cup sour cream
- 1 tablespoon whole milk
- 2 teaspoons lime juice, from 2 limes
- 1 teaspoon taco seasoning
Toppings and Garnishes
- 4 large eggs, fried
- Avocado or guacamole
- Queso fresco, crumbled
- Hot sauce
- Jalapeños, seeded and thinly sliced, raw or pickled
- White or red onion, thinly sliced
- Fresh cilantro leaves, minced
Instructions
- Make the seasoned cabbage: In a medium bowl, combine finely shredded green cabbage, 1 tablespoon vegetable oil, 1 tablespoon white vinegar, ½ teaspoon taco seasoning, ½ teaspoon sea salt, and freshly cracked black pepper to taste. Toss everything together until well mixed and the cabbage is seasoned.
- Prepare the tortilla chips: Heat ¼ cup vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, add half of the tortilla wedges and fry until they are lightly browned and crispy on each side, about 1 to 2 minutes per side. Use tongs to transfer the chips to a paper towel-lined plate and sprinkle lightly with ¼ teaspoon salt. Repeat the process with the remaining tortillas, adding more oil if necessary, then discard the used oil.
- Warm the salsa and chips: In the same skillet, add 1 cup salsa verde over medium heat and warm it through for about 2 minutes. Return all the fried tortilla chips to the skillet and gently stir to coat them with the salsa, taking care not to break them. Cook for about 3 minutes until the chips are warmed and slightly softened. Taste and add salt if needed.
- Make the crema: In a small bowl, mix together ¼ cup sour cream, 1 tablespoon whole milk, 2 teaspoons fresh lime juice, and 1 teaspoon taco seasoning until smooth and creamy.
- Fry the eggs: In a separate pan, fry 4 large eggs to your preferred doneness, traditionally sunny side up to maintain runny yolks for drizzling over the chilaquiles.
- Assemble and serve: Serve the warm chilaquiles topped with the prepared crema, fried eggs, the seasoned cabbage, and your choice of garnishes such as sliced avocado or guacamole, crumbled queso fresco, hot sauce, jalapeños (raw or pickled), thinly sliced white or red onion, and freshly minced cilantro leaves.
Notes
- For a spicier dish, add more jalapeños or hot sauce according to your taste.
- You can use store-bought salsa verde if you prefer a quicker preparation.
- Frying the tortillas fresh ensures a crispy texture that holds up better in the salsa.
- If you want a vegetarian version, ensure eggs are suitable; otherwise, omit or replace with tofu scramble.
- The crema can be adjusted for thickness by adding more or less milk.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Mexican
