Chilaquiles with Roasted Tomato Salsa

Chilaquiles are crispy corn tortillas that are softened and flavored with salsa and served warm, often for breakfast with fried eggs on top. A great example of transforming something that has seemingly gone bad (stale tortilla chips)into something totally memorable, the small victory here is all about figuring out the best way to turn something old into something entirely new. If you don’t want or have time to fry your own chips, simply substitute six large handfuls of store-bought tortilla chips. Note that the roasted tomato salsa is also a small victory unto itself. It’s my go-to salsa that I use for everything from a dip for chips to a taco topping.


1 lb [455 g] tomatoes, cored and roughly chopped

1 jalapeño chile, stemmed, roughly chopped (seeds and all—or seed it, or use less than a whole chile if you’re not into super-spicy food, or leave it out if you don’t like spice at all)

1 small yellow onion, thinly sliced

Canola oil for drizzling and frying

Kosher salt

Packed 1/4 cup [10 g] fresh cilantro leaves, plus more forserving

5 Tbsp fresh lime juice

3 Tbsp sour cream

12 corn tortillas, cut into thick strips or wedges

1/4 cup [50 g] drained Pickled Red Onions

1/4 cup [80 g] finely crumbled Cotija cheese (or crumbled feta cheese)

4 fried eggs

Preheat your oven to 425°F [220°C]. Line a baking sheetwith parchment paper

Place the tomatoes, jalapeño, and onion on the preparedbaking sheet. Drizzle the vegetables with 1 Tbsp canola oiland sprinkle with 1/2 tsp salt. Roast, stirring now and then,until the vegetables are softened and browned in spots,about 20 minutes.

Transfer the roasted vegetables to a blender or a food processor and add the cilantro and 3 Tbsp of the lime juice.Puree until smooth. Season the salsa to taste with salt and set aside.

In a small bowl, whisk together the sour cream and the remaining 2 Tbsp lime juice. Season to taste with salt. Set aside.

In a large heavy pot over medium-high heat, warm 1/2 in [12mm] canola oil. Once the oil is nice and hot (it should bubble vigorously if you dip the edge of a tortilla into it), add a large handful of tortilla strips, just enough to form a single layer, and cook, turning each one once, until crispy and golden brown, about 1 minute per side. Use tongs or a slotted spoon to transfer the chips to a paper towel–lined baking sheet and continue cooking the remaining tortilla chips, adding more oil to the pot as necessary. Season to taste with salt. The chips will crisp as they cool.

Once you’ve crisped all of your tortillas, pour off and discard whatever oil remains in the pot (for easy and safe disposal,pour it into a bowl, let it cool, and then pour it into a bottle or jar, seal, and throw it away). Add the reserved salsa to the pot and bring it to a boil. Lower the heat to a simmer,add the tortilla chips, and cook, stirring now and then, until the chips have softened and absorbed some of the salsa,about 5 minutes. At first it will look like a lot of chips and not much salsa, but the tortillas will quickly absorb the sauce and become almost a bit wilted. You want the final chilaquiles to be soft but not soggy.

Divide the chilaquiles evenly among four plates and drizzle each portion with one-fourth of the sour cream mixture.Scatter the pickled onions, Cotija, and cilantro over the chilaquiles and top each portion with a fried egg, if desired.For vegan friends, simply omit the sour cream and Cotija(and the eggs). Serve immediately.


To make CHILAQUILES WITH SALSA VERDE, substitute tomatillos (papery layers removed, cored, washed, and roughly chopped) for the tomatoes and proceed as directed, roasting the tomatillos with the onion and garlic.

USE THE ROASTED TOMATO MIXTURE AS A JUMPINGOFF POINT for dinner. When you take it out of the oven,put thin fish fillets (such as flounder), peeled shrimp, or chicken tenders on top of the mixture and drizzle with olive oil and sprinkle with salt. Continue to roast until the fish (or shrimp or chicken) is cooked through, about 10minutes. Serve with cooked rice and lime wedges for squeezing over.

The only thing that rivals chilaquiles in terms of a way to use leftover tortilla chips is DOUG’S FAMOUS TEX-MEXMEAT LOAF (Doug is my father). To make it, combine 1 lb[455 g] ground beef or ground turkey with 11/2 cups [125g] crushed tortilla chips (crush them in a food processor or in a plastic bag with the help of a rolling pin), 2 beaten eggs, 1/2 cup [120 ml] store-bought salsa, and 1/2 cup [50g] grated cheddar cheese. Season with salt and pepper.Shape into a loaf on a parchment paper–lined rimmed baking sheet,

Bake in a 375°F [190°C] oven until the meat loaf is firm to the touch, about 45 minutes, depending on its dimensions. If you’d like, you can put some extra grated cheese or even a thin layer of ketchup on top of the meatloaf halfway through baking for extra umph. By the way,the only thing that’s better than a slice of this meat loaf is a sandwich made the day after with melted cheddar cheese on a toasted English muffin.

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