Recipe courtesy of Toribio Prado

Chilaquiles Cha Cha Cha

  • Level: Intermediate
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 6 servings
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4 tablespoons olive oil

2 tablespoons chopped garlic

1/2 medium onion, chopped

6 ounces tomatillo sauce, recipe follows

6 ounces orange tomato sauce, recipe follows

Salt and freshly ground black pepper

Ground cumin, to taste

Tortilla chips, recipe follows

3 eggs

2 ounces grated Parmesan

2 ounces grated mozzarella

Fresh cilantro, chopped, for garnish

For the tomatillo sauce:

1 pound tomatillos

4 cloves garlic

3 Serrano chilies

1/2 bunch fresh cilantro

1/4 yellow onion

1/2 tablespoon ground cumin

Salt and freshly ground black pepper

For the orange tomato sauce:

1 pound ripe Roma tomato

1 teaspoon dried oregano

Salt and freshly ground black pepper

Oregano, to taste

Sugar, to taste

Jalapenos in vinegar, to taste

For the tortilla chips:

2 flour tortillas



  1. In a 12-inch pan, heat the olive oil over high heat. Add the garlic and onions and cook until golden, about 5 minutes.
  2. For the tomatillo and orange tomato sauce:
  3. In a food processor, pulse ingredients for tomatillo sauce for 15 seconds. Do the same for the orange tomato sauce.
  4. For the tortilla chips:
  5. Cut the tortillas in half and cut each half into 4 triangles. Deep-fry in hot oil until golden crispy. Drain on paper towels and sprinkle with salt while hot.
  6. Add the salt, pepper, cumin and sauces to the pan. When sauce is hot, add the chips and the eggs and stir. Add the cheese just before serving. Garnish with cilantro.

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