Ingredients:

  • 2 cups tomato puree
  • 2 tbsp vegetable oil
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1/4 tsp chipotle powder
  • 12 oz thick-cut corn tortilla chips
  • 1/4 cup fresh cilantro, chopped
  • 4 large eggs
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 small red onion, thinly sliced
  • 1/2 cup Mexican crema
  • 1 tbsp butter

Instructions:

  1. Heat vegetable oil in a large skillet over medium-high heat. Add diced onion and garlic, sautéing until translucent and fragrant (about 3 minutes).
  2. Stir in the tomato puree, salt, cumin, and chipotle powder. Simmer rapidly for 5–7 minutes until the sauce thickens and turns a deep mahogany color.
  3. Turn the heat to low. Add tortilla chips to the skillet and gently fold them into the sauce for 60–90 seconds until coated but still firm. Remove from heat immediately.
  4. While chips are resting, melt butter in a small non-stick frying pan over medium heat. Crack the eggs and fry them to your preference (sunny-side up is traditional).
  5. Plate the chilaquiles and top with fried eggs, crumbled Cotija cheese, sliced red onion, chopped cilantro, and a drizzle of Mexican crema.