A Simple Mexican Dish: How to Make Chilaquiles With Tortilla Chips

A standard Mexican breakfast, chilaquiles (chee-lah-KEE-lays) turn yesterday's unused tortillas into a tasty base for an assortment of possible toppings. The cook cuts or tears the tortilla into strips (corn being traditional but flour an acceptable option if you prefer), then fries them in oil until they turn slightly brown and crispy. Once cooled, the chips get doused in a sauce that can range from mild red to spicy green chile to any variation of mole and topped with crema and salty crumbled cheese.

Some cooks bake chilaquiles as a casserole; some simmer the tortillas in sauce until they soften and fall apart; others simply layer the ingredients on your plate, retaining some of the crunch. You can find many variations and accompaniments throughout Mexico, including fried eggs or shredded chicken or spicy chunks of chorizo. Chopped onion, sliced radishes, cilantro, and lime often garnish the dish. This easy version starts with packaged tortilla chips.