How to make it
7 steps. Take it one step at a time.
Heat the vegetable oil
Heat the vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (177°C).
Fry the tortilla triangles
Fry the tortilla triangles in batches until they are golden brown and crispy. Drain on paper towels and sprinkle lightly with salt while hot.
5 minCover tomatillos and serrano peppers
In a medium pot, cover tomatillos and serrano peppers with water and bring to a boil. Simmer for about 10 minutes until the tomatillos turn pale green and are soft.
10 minTransfer the boiled tomatillos and peppers
Transfer the boiled tomatillos and peppers to a blender. Add the garlic, half of the chopped onion, and cilantro. Blend until smooth. Season with salt to taste.
Empty the oil from the skillet, leaving about a tablespoon
Empty the oil from the skillet, leaving about a tablespoon. Pour the salsa into the skillet and simmer for 5 minutes over medium heat.
5 minAdd the fried tortilla chips
Add the fried tortilla chips to the salsa. Gently toss to coat. Let them sit for 1-2 minutes so they soften slightly but still retain some crunch.
2 minPlate the chilaquiles and top
Plate the chilaquiles and top with Mexican crema, crumbled queso fresco, and the remaining chopped onions. Serve immediately.
A little kitchen wisdom
For a shortcut, you can use store-bought thick tortilla chips, but frying fresh corn tortillas provides a much better texture. Stale tortillas actually work best as they absorb less oil.
