Method
Bake the tortilla wedges
Heat the oven to 220°C (425°F). Cut 224 g of corn tortillas into six wedges each. Add 15 ml of neutral oil for tortillas and toss until the surfaces are lightly coated. Spread the wedges in a single layer across enough rimmed baking sheets to avoid overlap. Bake for 10 to 14 minutes, turning the pans and flipping the wedges halfway through, until dry, crisp, and lightly browned at the edges; begin checking at 10 minutes.
10:00Toast the chiles and soften the salsa ingredients
Remove the stems and shake out most of the seeds from 3 dried guajillo chiles. Warm a dry skillet over medium heat and toast the chiles for about 15 seconds per side, just until fragrant; do not let them blacken. Cut 100 g of white onion for salsa into large chunks. Add the chiles, 500 g of plum tomatoes, 100 g of white onion for salsa, 2 garlic cloves, and 240 ml of water to a saucepan. Bring to a simmer and cook for 8 to 10 minutes, until the tomatoes soften and the chiles bend easily; begin checking at 8 minutes.
00:00:1500:08:00Blend and cook the red salsa
Transfer the softened vegetables, chiles, and cooking liquid to a blender. Vent the lid and blend until smooth, starting on low speed. Heat 15 ml of neutral oil for salsa in a wide skillet over medium heat. Carefully pour in the blended salsa, stir in 4.5 g of fine sea salt, and simmer for 5 to 7 minutes, stirring often, until the sauce darkens slightly and coats a spoon; begin checking at 5 minutes. Reduce the heat if the salsa spits.
05:00Cook the eggs thoroughly
Crack 4 large eggs into a bowl and beat until evenly combined. Wash your hands and clean any utensils or surfaces that touched raw egg with hot, soapy water. Heat 5 ml of neutral oil for eggs in a nonstick skillet over medium-low heat. Add the eggs and stir slowly for 3 to 5 minutes, folding the set curds toward the center, until no liquid egg remains and the thickest portion reaches 71°C/160°F on an instant-read thermometer; begin checking at 3 minutes.
03:00Coat and finish the chilaquiles
Add the crisp tortilla wedges to the simmering salsa and fold gently for 1 to 2 minutes, just until the surfaces are coated and the edges begin to soften. Divide among shallow bowls immediately and spoon the cooked egg mixture over each serving. Crumble 80 g of queso fresco over the top, drizzle with 60 ml of Mexican crema, and scatter over 40 g of white onion for serving. Chop 15 g of fresh cilantro and add it. Slice 150 g of avocado and arrange it on the bowls. Cut 1 lime into wedges and serve them alongside.
01:00
Smart Substitutions
- No guajillo chiles? Use dried ancho chiles for a rounder, sweeter sauce, adding a small piece of chile de árbol only when you want extra heat.
- No queso fresco? Use crumbled cotija for a saltier finish or mild feta for a similar fresh-cheese texture.
- No Mexican crema? Use full-fat sour cream loosened with a little lime juice until it drizzles easily.
- Prefer green chilaquiles? Replace the tomato-guajillo salsa with a cooked tomatillo and serrano salsa, keeping the same brief final toss with the tortillas.
Tips and Variations
- Keep the tortilla wedges in one layer while baking; crowded pieces steam and stay leathery instead of crisping.
- For crunchier chilaquiles, coat the wedges for about 1 minute. For a softer bowl, let them sit in the salsa for the full 2 minutes.
- Toast guajillo chiles only until fragrant. Dark scorch marks can make the entire salsa taste harsh.
What Went Wrong?
- Tortillas turned soggy Reduce the salsa until it coats a spoon, then fold in the wedges only when every topping is ready.
- Salsa tastes bitter A chile probably scorched during toasting. Start the salsa again and toast the replacement chiles more briefly.
- Salsa is too thin Simmer it uncovered for a few more minutes before adding the tortilla wedges.
- Eggs are rubbery Use medium-low heat, fold slowly, and remove the skillet from the burner as soon as the eggs are fully set and reach 71°C/160°F.
Nutrition Estimate
- Fiber: 9 g per serving
- Sodium: 720 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
