Chilaquiles with Tomatillo-Chipotle Salsa
Tomatillo Chipotle Salsa is perfect for a batch of quick and crispy Chilaquiles. I served this version with eggs and chorizo but you can get creative with the toppings.
- 4 eggs
- 5-6 corn tortillas
- olive oil
- freshly chopped cilantro (optional)
- 1 chorizo link (optional)
Tomatillo Chipotle Salsa:
- 4-5 tomatillos
- 1/2 onion
- 2 garlic cloves
- 2 chipotles in adobo
- salt to taste
Start by husking and rinsing the tomatillos. I usually de-stem them as well. Roast the tomatillos in a 350F oven for 15-20 minutes or until they turn army green in color.
Once the tomatillos are roasted, put them in a blender along with 1/2 onion, 2 peeled garlic cloves, and 2 chipotles in adobo. Combine well.
I usually cut the tortillas into sixths, but cutting them into quarters will work too. Add a thin layer of oil to a sheet pan and rub the tortillla pieces in the oil. Add a layer of oil to the tops of the tortilla pieces too -- I usually use an olive sprayer for this but a pastry brush or your fingers will work too.
Bake the tortillas in the 350F oven for 10-15 minutes or until they are turning golden brown. This batch took 13 minutes.
Add a dollop of oil to a skillet over medium heat and cook the Salsa for a few minutes until bubbly.
At this stage, be sure to have your other fixings in order. We don't want to leave the tortilla pieces coated with Salsa for too long or they'll get soggy.
For the eggs, heat up a thin layer of oil in a skillet over medium-low heat. I also typically add a knob of butter but this is optional. Gently crack the eggs into the pan. For sunny side up, cook until the whites are set, partially covering the pan if you want. For over easy, flip and cook the second side briefly. When making sunny side up eggs I find it easiest to cook two at a time.
For the chorizo link (optional) I typically plop it in the oven for 20-25 minutes or until cooked through.
Add the baked tortilla pieces to the Salsa and stir to coat them, but don't leave them in the pan for too long.
To serve, add a layer of the Salsa coated tortillas to a plate and top with the eggs. I also garnished with freshly chopped cilantro and served the chorizo on the side. If you have leftover Salsa in the pan then spoon it over the top of the eggs. Buen Provecho!
The keys to this dish are keeping the tortillas semi-crispy (by not soaking them in the Salsa for too long) and serving them up with a homemade Salsa.
This recipe is designed for two people. If making for a larger group I would probably scramble the eggs for simplicity.
I like the baked tortilla pieces best when the edges are crispy and the center is still slightly pliable. If you cook them longer in hopes of getting the center crispy then they become too brittle. (More tips on baked tortilla chips.)
If the Salsa seems thick out of the blender you can always add 1/4 cup water or stock to thin it out.
I normally roast tomatillos at 400-425F to get there quicker, but I'm in the habit of baking tortilla chips at 350F so I kept the oven at that temp for this recipe.