SOFIA’S BRUNCH CHILAQUILES

Sofia Solis

Associate Consultant Home Energy Management, Edinburgh

What this dish means to me

Chilaquiles are one of those dishes every Mexican grows up with, there’s no single “correct” recipe, because everyone just makes it the way they like. I learned mine from my mom. She never followed a written recipe; it was more of a ritual. Every Sunday morning, she'd make them from scratch, crispy totopos cut from tortillas, simmered in tomatillo sauce, topped with queso cotija and whatever protein was around.

Since moving to the UK, I’ve kept that tradition alive. I usually make chilaquiles on weekends, especially for breakfast or brunch. It’s a little taste of home that makes me feel connected to my family, even from far away. The smell alone takes me back to those relaxed Sunday mornings around the table with my parents and sibling. It’s comfort food in every sense of the word.

SERVES

MINUTES

DIFFICULTY

4/10

INGREDIENTS

8 corn tortillas (cut into 8 triangles each = 64 totopos)

10–12 fresh tomatillos, husked and rinsed

2 cloves garlic

1 small onion, quartered

1–2 serrano or jalapeño peppers (to taste). Can be substituted with finger chillies too.

1/2 cup fresh cilantro

Salt to taste

1 tbsp olive oil (for the sauce)

Optional: 1/2 cup chicken broth (for thinning sauce)

Queso Cotija (or feta as an easy substitute)

Sour cream or Mexican crema

Sliced red onion

Fresh avocado slices (optional)

Protein of choice: fried eggs, shredded chicken, grilled steak—or skip it to keep it vegetarian!

METHOD

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Cut your corn tortillas into triangles, 8 pieces per tortilla, to make 64 totopos.

Step 3

Arrange the tortilla triangles on a baking sheet in a single layer.

Step 4

Bake for 15 minutes or until golden and crispy. Flip halfway for even toasting. (You can fry them instead, but baking is a healthier option.)

Step 5

Prepare the sauce base by simmering tomatillos, garlic, onion, and peppers in water for 10 minutes until softened.

Step 6

Drain and blend the cooked ingredients with cilantro and salt until smooth. Add a splash of chicken broth if needed to adjust consistency.

Step 7

Heat 1 tbsp of oil in a pan, pour in the sauce, and simmer for 5–7 minutes to deepen flavour.

Step 8

Taste and adjust seasoning, add more salt or pepper if needed.

Step 9

Once the totopos are done, toss them gently into the warm sauce, coating them thoroughly

Step 10

Simmer together for 2–3 minutes until the chips are slightly softened but still hold texture. Once they are ready, place them on your dish.

Step 11

Choose your protein: top with a sunny-side-up egg, shredded rotisserie chicken, grilled steak, or keep it simple and vegetarian.

Step 12

Crumble queso Cotija generously on top (feta works great as a substitute).

Step 13

Add a drizzle of crema or sour cream. You can also add red onions for a nice crunch, avocado slices, fresh cilantro or a splash of lime! This recipe is really flexible and easy to adjust depending on the topping and garnishes you like the most!

Step 14

Enjoy your chilaquiles!