Ingredients

The following ingredients have 1 Servings
  • Mild vegetable oil or lard
  • 4 day-old corn tortillas (cut into strips)
  • Salt to taste
  • 1 big handful of chopped cilantro leaves
  • 1 scallion (thinly sliced)
  • 1 jalapeño (seeded and chopped, or more, to taste)
  • Red or green salsa (if desired)
  • 2 large eggs
  • A little crumbled queso fresco

Instruction

  • Heat a cast-iron skillet over medium to medium-high heat. Add enough vegetable oil or lard to generously coat the bottom of the skillet.
  • Add the tortilla strips and an ample pinch of salt, and stir to coat. The tortilla strips will first wilt, then crisp, which is exactly what you want. Taste one and, if desired, add more salt.
  • Throw in a big handful of cilantro, scallions, and chopped jalapeños, and stir them around. Add a spoonful of red or green salsa if you like. Now add the beaten eggs, seasoned with salt and pepper. Mix and stir the eggs with the tortillas until the eggs are set.
  • Sprinkle the chilaquiles with a little crumbled queso fresco. Serve straight from the skillet, if desired.