Chilaquiles are hard to beat—but fun to customize. This version takes the traditional eggs + chips + salsa verde equation and adds in CAFÉ H® Pork Carnitas for a flavor combo that’s familiar but elevated.
Add tortilla chips to large frying pan until bottom is completely covered.
Pour HERDEZ® Salsa Verde over the chips.
Note – There are many ways to make Chilaquiles. In Central Mexico, it’s common for the tortilla chips to remain crispy, so salsa is typically the final ingredient added right before serving. This build works either way.
Using a spatula, mix tortilla chips around in the salsa to coat thoroughly.
Fry tortilla chips on medium-high heat until golden brown.
Heat CAFÉ H® Pork Carnitas and layer over the tortilla chips.
Prepare eggs sunny side up and place on top of the pork carnitas. Sprinkle with salt and pepper.
Drizzle queso over the eggs.
Layer with slices of pickled red onion and sliced radish.
Garnish with cilantro.
Serve directly in the skillet for a showstopping shareable at brunch.
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