Chilaquiles is a classic late-night snack, morning-after hangover cure, or midday chef’s breakfast. Regardless of who you are or when you eat it, this dish was invented as a way to use up tortillas that were past their prime. These days, some cooks use tortilla chips as their base, but it’s traditional to utilize stale tortillas.
Start by cutting flour or corn tortillas into triangles or strips and frying them in a little oil until they’re crispy. If you’re using veggies, broil them until they have a nice char while you fry your tortillas in batches. Move the chips to dry on paper towels as you work. When all of your chips are crispy, add them back to the skillet and pour your enchilada sauce over them. Cook for a few minutes until each chip is coated. Plate up your chilaquiles, starting with the chips on the bottom and layering on your vegetables.
After that, the sky’s the limit. Add shredded chicken or ground beef, black beans for a vegetarian version, and top with a fried egg (for breakfast chilaquiles or any time). Delicious garnishes can include thinly sliced radish, pickled onions, shredded cheese, sour cream, avocado, and chopped fresh cilantro.
