This chilaquiles divorciados recipe is a popular Mexican breakfast to satisfy in If you love chilaquiles in all their forms, then you’re going to love this recipe.
Chilaquiles divorciados are a fun twist on traditional chilaquiles, featuring the popular chilaquiles rojos and green chilaquiles in the same plate, but divided with a side dish like fried eggs or refried beans among others.
Surely we’re creative in Mexico when it comes to food, right? You can find another dish pretty similar called huevos divorciados.
But today, let me show you how to make chilaquiles divorciados at home and enjoy them for breakfast, brunch, or even dinner!
Ingredients You’ll Need
- Corn tortillas: store-bought or homemade.
- Red salsa: you can make this salsa roja recipe or use store-bought.
- Green salsa: tomatillo salsa verde, homemade or jarred.
- Eggs: Fry them, scrambled them, or even poach them!
- Potatoes: diced, or use potato hash in a hurry.
- Oil: for frying, any type you prefer.
- Salt & pepper: simple seasoning.
How to Make Chilaquiles Divorciados
Let’s start by making the salsas. You can make your salsas from scratch or just use a jarred version. I always have some frozen homemade salsa verde and red salsa, so I went with that.
Grab your corn tortillas and cut them into triangles. And let me tell you, if you have stale tortillas, use those because they hold up the salsas better!
Heat up some oil in a pan and fry the tortilla triangles until they’re nice and crispy.
If you don’t want to bother with the frying part (we all have those days), toss the chips straight in the oven for a quick crisp-up.
Line a plate with kitchen paper towels and place the fried tortilla chips there. Set aside.
Now, depending on your mood, you can fry some eggs, scramble them, or even poach them (poached eggs make it fancy). If you’re feeling like a chef today, dice up some potatoes, season and fry them until they’re golden and crispy. Or, if you’re in a rush, go for frozen potato hash.
Divide the tortilla chips into two different pans. Pour salsa verde in one pan and the red salsa in the other.
Cook over medium-high heat for a few minutes, so the tortillas soak up the salsa but stay crispy. Don’t overcook or they will turn too mushy (unless you’re into that, which is fine, no judgment).
Next, take a plate, arrange the two types of chilaquiles leaving a small gap in the middle.
Then add the potatoes in the middle and the fried eggs on top. Sprinkle some crumbled cheese and enjoy!
Ideas to Serve With Your Divorced Chilaquiles
Alright, so when it comes to serving these chilaquiles divorciados, you’ve gotta have something to act as the barrier, right? Here are some of my favorite ways to serve them:
- Chorizo and potatoes – love the combo of spicy chorizo and crispy fried potatoes. It adds so much flavor and texture to the plate.
- Red rice – When I’m feeling like I need something a little heartier, I go with some Mexican rice.
- Refried beans – Creamy and tasty, a must-have for any Mexican breakfast.
- Papas con huevo – The soft, scrambled eggs mixed with the fried potatoes are such a great pairing with the crispy tortilla chips.
Also, don’t forget your drink! As a Mexican, I love me some café de olla, okay? But honestly, hot chocolate, orange juice, milk, or even tea are perfect drinks for this breakfast
Want To Make Ahead?
I love making chilaquiles divorciados ahead of time, especially on Sundays when I don’t feel like cooking much.
What I do is fry the tortilla chips the day before and store them in an airtight container. The salsas (both red and green) are also something I make ahead of time and keep in the fridge or in the freezer. That way, they’re all ready to go when I need them.
The potatoes are easy too, I’ll fry them the day before or use frozen hashbrowns when I’m in a pinch.
On the day I want to serve them, I just reheat everything. I cook the eggs fresh because I love that runny yolk, but you could also scramble or poach them ahead of time and just warm them up.
When it’s time to eat, I just heat the salsas, crisp up the potatoes, and assemble everything. It only takes about 5-10 minutes to get everything on the plate, and it still tastes just as amazing!
More Breakfast Recipes
Did you make this breakfast recipe? Then please rate it and leave a comment below. Also, follow this blog on Instagram, Facebook, Pinterest, and YouTube for daily inspiration.
Video
Chilaquiles Divorciados
Ingredients
- 2 cups salsa verde (or use store-bought)
- 2 cups salsa roja (or use store-bought)
- 12 medium tortillas (cut into wedges)
- cooking oil (any type you prefer)
For garnish
- 8 small eggs (fried)
- 1 small white onion (diced)
- queso fresco (crumbled)
Instructions
- Cut corn tortillas into triangles. Fry in hot oil until crispy, then drain on paper towels. Or bake them if you prefer.
- Cook your eggs however you like—fried, scrambled, poached. You can also fry up some diced potatoes or use frozen hash for a shortcut.
- Divide the chips into two pans. Add red salsa to one, green to the other. Cook over medium-high heat for a couple of minutes until coated but still crisp.
- Plate both chilaquiles side by side with a gap in between. Fill the center with potatoes and top with fried eggs. Finish with crumbled cheese and serve!
Notes
- If you want, you can dice up some potatoes, season and fry them until they’re golden and crispy. Or, if you’re in a rush, go for frozen potato hash.
- To prep ahead, fry the chips and make the salsas the day before. On the day of, just reheat everything and cook the eggs fresh. Makes assembly super quick!
Curious name but intring enough to try this chilaquiles recipes. Divorced because of the salsa! how cool is that!? LOVE IT.