Chilaquiles - with ranchero sauce

Chilaquiles - with ranchero sauce

CHILAQUILES is a bit of a "throw everything but the kitchen sink into the pan" sort of a meal, but it's a snap if your fridge is stocked with basic Latin ingredients. Think of it as breakfast nachos. This is also a great way to use up leftover grilled chicken or chorizo; add them as a garnish when serving.


3 medium tomatoes, cored and halved

3 red jalapeño chiles, stemmed and seeded

1 red serrano chile, stemmed and seeded

2 garlic cloves, peeled

2 tablespoons vegetable oil

Juice from 1 lime



¼ cup plus 2 teaspoons corn oil

1 cup water

¼ cup chopped fresh cilantro

3 cups tortilla chips

4 eggs


1 red onion, chopped fine

6 radishes, sliced thin avocado, sliced

½ cup Mexican cream or sour cream

¼ cup crumbled Cotiia cheese

Lime wedges and hot sauce, for serving

Serves 4-6

1 To make the ranchero sauce, place a 12-inch cast-iron skillet over high heat. Add the tomatoes, jalapeños, serrano, and garlic, and char until slightly blackened, about 3 minutes. Scoop the vegetables into a blender, add the vegetable oil and lime juice, and purée until smooth. Pour into a bowl and season with salt. Taste and adjust seasoning as needed.

Set aside. The sauce can be refrigerated for up to 1 week.

2 For the chilaquiles, add ¼ cup of the corn oil to a

12-inch cast-iron skillet over medium heat. Carefully add the ranchero sauce and water to the pan and bring to a simmer. Stir in the cilantro, remove from the heat, toss in 2 cups of the tortilla chips, cover, and let rest. You want the tortilla chips to absorb the sauce.

3 In another skillet, heat the remaining 2 teaspoons corn oil over medium heat. Crack the eggs directly into the pan and cook until the whites are set, about 3 minutes. Using a spatula, transfer the eggs to a plate, making sure not to break the yolks.

4 Uncover the tortilla chip mixture and return to the stove, over low heat. Simmer and season to taste with salt if necessary.

5 Divide the chip mixture among four shallow bowls and top with a fried egg.

6 Top with the red onion, radishes, avocado, cream, and cheese. Serve with the remaining 1 cup tortilla chips, lime wedges, and hot sauce.

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