Ingredients:

  • 3 large (450g) Roma tomatoes
  • 2 medium cloves garlic, peeled
  • 1/2 medium (50g) white onion, chopped
  • 2 whole (10g) serrano peppers, stems removed
  • 2 tbsp vegetable oil
  • 1 tsp salt
  • 1/2 tsp dried oregano
  • 1 cup (240ml) chicken broth
  • 12 oz (340g) thick-cut corn tortilla chips
  • 1 tbsp oil
  • 4 large eggs
  • 1/2 cup (60g) queso fresco, crumbled
  • 1/4 cup (60ml) Mexican crema
  • 1/4 cup (15g) fresh cilantro, chopped
  • 2 tbsp (20g) red onion, finely diced
  • 1 medium lime, cut into wedges

Instructions:

  1. Heat 2 tbsp vegetable oil in a skillet over medium heat. Add tomatoes, onion, garlic, and serranos; sauté until tomato skins blister and onion becomes translucent (5–7 minutes).
  2. Transfer the seared mixture to a blender. Add salt, oregano, and chicken broth, then blend until smooth but with a slightly rustic texture.
  3. Pour the blended sauce back into the skillet over medium-high heat. Simmer for 8–10 minutes, stirring occasionally, until the sauce thickens to a syrupy consistency.
  4. Increase heat to high and add the tortilla chips. Using a slotted spoon, quickly fold the chips into the sauce for 30–60 seconds until glistening but still crisp.
  5. While the chips are coating, fry the eggs in a separate pan to your preferred doneness.
  6. Plate the chilaquiles, top with fried eggs, crumbled queso fresco, Mexican crema, diced red onion, and fresh cilantro. Serve with lime wedges.