Chilaquiles de un Casperino
- Corn tortillas only. Flour tortillas are wrong for chilaquiles.
- Freshly fried tortillas taste dramatically better than store chips.
- Simmer the salsa before adding chips. It really does release a LOT of flavor.
- Queso fresco is more traditional than cheddar etc.
- The dish should be saucy, not dry.
Notes
Chilaquiles is a super versatile dish. Frankly, it's almost more of a technique than a recipe because it's so versatile. You can follow the same idea and make Ashkenazi Matzoh Brei and about a bazillion other egg dishes.
TOP SECRET: THE SECRET IS, DON'T RUSH IT. BE SLOW AND GENTLE. LOW AND SLOW WINS THE DAY.
I usually make corn and flour tortillas once per week and this is a great way to get rid of leftover/stale tortillas. You can also use nacho chips as well, and you save yourself a couple steps. I will say that I've never found flour tortillas to really work in the dish, but maybe you might like it. I don't judge.
It'll take a couple of times making before you get it perfect, but once you do you have a super easy go-to dish to make for breakfasts and especially dinner. You can take the eggs and make them into killer breakfast tacos or eat it as is. It also freezes pretty well in my experience.
Ingredients
- 8 corn tortillas or a handful (or 6) of stale nacho chips
- Oil for frying
- 1½ cups salsa (I vastly prefer salsa pasilla but any red or green)
- 4 eggs (for portion sizing, think "breakfast taco" and use 2 eggs and 4 tortillas per person)
- ½ cup crumbled queso fresco or cotija, or you could even use parmesan and cheddar, you do you
- Mexican crema or sour cream if you are so inclined
- ¼ yellow or white onion, very thinly diced
- Cilantro
- Optional: shredded chicken, avocado, jalapeños, beans, pretty much anything
Instructions
- Chips: If you have corn tortillas, you're going to need to cut them up. You can do strips as well as triangles. Once cut, go ahead and either do a quick fry on them or bake/air fry them until they're crispy. In my oven, it's 400 for about 5 minutes in the air fryer and they're done. You can also use stale nacho chips as well, as add them as you are making it to get the consistency right.
- Salsa: Go ahead and put the salsa in the wide cast iron pan. I make my own and love salsa pasilla but salsa verde is a pretty classic take. Get it hot and toss in the now crispy chips. You can go ahead and toss them and get them well coated with the salsa. You want to make sure they're fully covered in the salsa. The longer you cook them, the softer they'll be. I usually let them simmer for 3 minutes or so because I'll add some more later for the crunch. I'll usually drop the onion in at this point. Drop the heat to low.
- Eggs - I prefer to let my eggs get to room temp. No idea if that makes a difference, but I do it. Go ahead and whip the eggs like you would for an omlette. You want as much air in there as possible. I prefer adding in a little crunched up corn chips at this point, but that's to give the dish some body.
- Option 1 Traditional Style - Dish out the chips and salsa onto the plate. Fry the eggs and put it over the top of the dish, throw on some cheese and cilantro.
- Option 2 My Way - I whip the eggs. Once whipped, I add in the cheese here, along with some extra crunched up corn chips to give it some body. Pour the eggs into pan over the chips and VERY GENTLY stir it. Once combined, don't touch it. The less you work the eggs, the better it'll be. I lift the eggs as they are cooking to let the runny bits get to the very low heat. It'll take a while, but it'll be worth it. You'll know it's done when it gets firm.
- Now, add them to the plate and sprinkle with some more salsa pasilla, some sour cream, jalapeno, cilantro, or whatever you want to give it a pop of color and flavor.
Chilaquiles de Casparino
Great for breakfast or dinner, a quick hearty dish for all ages
Chilaquiles are one of those magical dishes that somehow turn leftovers into a breakfast worthy of applause. Crispy tortillas, smoky salsa, eggs on top, it’s comfort food with just enough chaos to feel authentic. I love them because they taste like somebody’s grandmother is silently judging your life choices while still feeding you generously. Even better, my kids will actually eat them without negotiating like tiny hostage negotiators. That alone makes chilaquiles a culinary miracle in my house. If a meal can survive the opinions of children before 8 a.m. and still get requested again, it deserves respect bordering on reverence.
So what about the name of the dish?
I got the nickname Casparino when I worked back of house. They’d be surprised how I could be a white guy and still hang with them busting out the food and just doing the job. Since I’m VERY white, I got the nickname Casparino after Casper the Friendly Ghost. At least it’s not Flaco, I’ve heard that one sooooo many times it’s boring.
This recipe is perfect for family or friends that want to make a hearty breakfast or dinner but don’t want to have to work at it.
