Preparation info

  • Difficulty


  • Each variation serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

These are the kinds of chilaquiles I grew up with. They should always be a combination of crispy and tender, never soggy. When I moved to the States and had American-Mexican-style chilaquiles that can often be more like a casserole or nachos, I was a little culture shocked. The fact that they’re still a little crispy is half the fun! The secret to great chilaquiles is laying your tortillas to dry out either the night before or a couple of hours before frying so they stay crispy longer when drenched in salsa. Choose your own adventure below.


To Fry Totopos (Tortilla Chips)

  • 10 (6-inch/15-cm) corn tortillas, preferably store-bought
  • 1 cup (240 ml) peanut oil or vegetable oil
  • Sea salt

Garnishes for all the Chilaquiles

  • Mexican crema
  • Cilantro, minced
  • White onion, minced
  • Queso fresco, crumbled

Proteins for all the Chilaquiles

  • Fried or scrambled eggs
  • Crumbled chorizo
  • Black bean paste
  • Shredded chicken
  • Grilled tasajo
  • Grilled cecina


Make the Totopos

Slice the tortillas into 2-inch-wide (5-cm) triangles. In a large skillet, heat the oil to frying temperature, just below the smoking point. Working in batches, add the tortilla triangles to the hot oil and let them fry for 3 minutes or until golden brown. When the pieces puff up, they are ready. Remove the tortilla chips from the oil and place them on a paper towel–lined plate to absorb excess oil. While the chips are warm, sprinkle with a pinch of salt.

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