If it looks like nachos, it must be good right?? That’s basically what Chilaquiles is, put an egg on it and call it breakfast. It’s fried corn tortillas cooked with salsa verde, topped with protein, queso fresco, and cilantro. I had this for the first time while in Cabo San Lucas, at the breakfast bar alongside items such as huevos ranchero, typical breakfast dishes, and non typical items such as cactus scramble. The tortilla absorbs all the flavor of the spicy, tangy salsa verde, with a slight crunch of the sweet onions, fresh cheese, and eggs to make it a wholesome meal. For this recipe, I decided to add marinated shrimp for some extra protein… and WOWzers.. this brought the dish to a whole other level!
Side note: this recipe involves a bit of multitasking (or multi cooking) different components at the same time.
1/4 cup Olive oil (I’m using an air fryer for this recipe but you can deep fry using corn oil)
1/2 lb Tomatillo
2-3 jalapeños (you can de-seed after roasting to adjust spiciness level)
3-4 cloves of garlic (save 1 clove for the shrimp, minced)
1/4 lb shrimp, chopped into medium pieces
1/2 teaspoon smoked paprika
1 tbsp of Asian mushroom seasoning (or substitute with 2 tsp of chicken bouillon)
8-10 corn tortillas
1/2 cup cilantro, chopped
1/3 medium sweet onion, thinly sliced
1/4 cup queso fresco, crumbled (you can substitute with feta cheese)
Turn on oven to high broil. In an oven safe pan, place tomatillos, 2-3 garlic cloves, and jalapeños. Lightly brush with olive oil and sprinkle a dash of salt. Place pan approximately 2 inches away from flames for about 4 minutes, flip over and broil for another 4 minutes on the other side. Set it aside when you’re done.
Meanwhile, combine the shrimp with the smoked paprika and minced garlic in a small bowl, mix well and set aside to marinate for 5-10 minutes.
As the shrimp is marinating, you can get started on the tortillas.
- If you have an air fryer, which is what I used, preheat to 375 degrees Fahrenheit. Lightly brush olive oil on both sides of the tortillas, stack them up and cut into fours. Put them in single layer in the air fryer for 5-6 minutes total, they should be slightly golden.
- If you prefer to fry, heat oil on medium heat. Stack the tortillas and cut them into fours, fry in batches and make sure they are not sticking to each other.
For the shrimp- heat 1 tbsp of olive oil in a medium size pan on medium heat. When hot, add shrimp and cook for about 4 minutes total, or until pink on both sides. Set aside in a small bowl. Wipe the pan clean with paper towel or cloth.
In a food processor (or blender), add tomatillos, garlic, cilantro, jalapeños (de-seeded), and mushroom seasoning (or chicken bouillon). Pulse into a coarse paste, like the consistency of salsa.
In a small pan with a lid, heat up 1 tbsp of olive oil on medium heat. When hot, add eggs and cover lid until cooked to your preference (I like mines a bit opaque but still runny). Remove from heat and set aside.
Heat up the pan you used for the shrimp on medium heat, add salsa verde and about 1/4 cup of water, cook for about 5 minutes. Add fried tortillas and mix until well incorporated but not completely soggy. Turn off heat. Add shrimp, sunny side up eggs, sliced onions, cilantro and crumbled queso fresco. Optional- sprinkle some red pepper flakes for added heat.