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Chee-lah-KEE-less! This is true Mexican comfort food, what your mom made you for breakfast when she had some stale tortillas that needed to get used up and is oh so tasty.


1 Fry the tortillas: In a large sauté pan, coat pan generously with corn oil, (1/8 inch), heat on medium high to high. When the oil is quite hot, add the tortillas, fry until golden brown.

Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.

Wipe pan clean of any browned bits of tortillas.

2 Heat the salsa: Add 2 Tbsp oil to pan, bring to high heat again. Add the salsa and let salsa cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.

3 Add fried tortillas to the salsa: Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more.

Remove from heat. Serve chilaquiles with garnishes and fried eggs and beans or nopalitos.


  • 1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges

  • Corn oil

  • Salt

  • 1 1/2 to 2 cups red chile sauce or salsa verde*

  • A few sprigs of epazote (optional)


  • Cotija cheese or queso fresco

  • Crema Mexicana or creme fraiche

  • Cilantro, chopped

  • Chopped red onion

  • Avocado, sliced or roughly chopped