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The Breakfast Sandwich 50 · make it at home

The chilaquiles torta

25 min · 2

The Mexico City carb-on-carb breakfast: salsa-soaked tortilla chips and a fried egg in a crusty roll.

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The real one

You need

• 2 bolillo or telera rolls
• 3 cups thick tortilla chips
• 1 cup salsa verde
• 2 eggs
• 1/4 cup refried beans
• 2 tbsp crema or sour cream
• 1/4 cup crumbled queso fresco
• 1/4 white onion, thinly sliced
• Cilantro if you like it
• 1 tbsp oil

How to make it

1. Warm the salsa verde in a wide pan until it simmers. Add the chips and fold for 1 minute, so they soften at the edges but keep some crunch.
2. Fry the eggs in the oil until the whites set.
3. Split and toast the rolls, and spread the bottoms with warm refried beans.
4. Pile on the chilaquiles, add an egg, crema, queso fresco and onion, and close. Eat right away while the chips still have bite.

Tips

• Thick restaurant-style chips hold up; thin ones turn to mush.
• Salsa roja works too.

Chef Amazing's own home version, in our words; not any place's recipe.