How to make authentic Mexican chilaquiles (regular, vegetarian or vegan)

This is step by step instructions for making the infamous and elusive CHILAQUILES!!

I'm not very good at giving directions on food cooking, because I always cook in a sort of look at it and quantify it in my mind type of way.  So, I will try to tell you how to make it for 2-4 people.  A lot for 2, with left overs and probably a medium portion for four.

By the way, these can be regular, vegetarian or vegan.  and that should be obvious!!  Just leave out the ingredients that offend the palate and they will still be awesome!!

Ingredients:

Tortillas, corn. 8

Eggs. a dozon.(you won't use them all, probably)

Salsa, green or red, homemade is the best, but just has to be a spicy salsa you LOVE.

Cheese. Mexican Cotija is best (in my opinion) but could be monterey jack or any white cheese.

That's it!! (Well, I didn't put normal ingredients I expect every kitchen to have)

Cook on Medium heat the whole time, unless it starts to burn, then turn it down. DUH! :D

First step: Cut stack of tortillas into little triangles.  First in half, then each half into 3 triangles and then each of those in half.  Then you fry them until brown and crispy in a fry pan.  Best choice is a cast iron with vegetable or grapeseed oil, but whatever will work.

If you don't have tortillas, or you are just really lazy, you can use tortilla chips instead.  Still fry them in a pan to heat them up and crisp a little. 

 Timing is pretty important with this dish, as with most fried dishes.  Once they are hot and brown, crack about 1-2 eggs per person.  For 4 eaters I'd put 6.  For 2 people I'd put 3-4.  Stir into the chips, crunching and breaking tortillas a little ok, but breaking yolks quick and spreading egg all over chips.  Do this until egg is just barely cooked.  A little moist still is ok and probably best.  Cuz if they are fully cooked and you take too long to grab the salsa the eggs burn and its not as good.

Get your salsa and dump it onto the mixture still on medium.

Spread the salsa all over the mixture and into it.  It needs to be enough to thoroughly cover the mix, but not turn it into a soup.  If you go overboard and it is soupy, just let it simmer with no top til it reduces.  The point here is not only to marinate it all in chile but to soak and soften the chips a little bit. Not too much, we don't want them soggy either. ALMOST FORGOT! Of course, you should be salting to taste after you mix in the salsa.  Make sure its got just the right amount of saltiness for those who will be eating.  Or a bit less, so people can add it to their liking.

Then you have various options.  Eat as is.  Or add some more salsa on top, as in this pic. 

Better yet, crumble or grate your cheese all over it.

EVEN BETTER YET!!! Fry an egg, sunny side up and put it on top. Then more salsa and more cheese.

Viola!! You have Mexican Chilaquiles.  You will be the envy of all your friends with this plate, I assure you!! And wasn't that so freaking easy?? 

YUMMY!! Please leave any questions or experiences with this recipe in the comments. good luck!!

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