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Potato Chilaquiles

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Prep Method: Baked


Breakfast/BrunchMain Dish

Prep Time

40 Mins

Cook Time

10 Mins


Serves 24


  • 9 quarts Frozen, sliced potatoes, skin-on
  • 24 cups Red or Green Salsa
  • 6 cups Cotija cheese (Crumbled fine)
  • 4 cups Radishes, sliced (Sliced on mandoline)
  • 24 ounces Mexican crema
  • 5 each Avocado, fresh, sliced (Sliced to be fanned on top)
  • 6 cups Potato Chorizo
  • 24 ounces Cilantro, fresh, chopped
  • 48 Eggs, whole
  • 3/4 lb. Butter, unsalted (For cooking eggs)
  • 2 ounces Kosher salt

Green Chile

  • 10 pounds Tomatillos, fresh
  • 5 pounds White Onion, fresh
  • 12 each Garlic cloves
  • 6 cups, packed Cilantro, fresh
  • 8 each Jalapeno, seeded
  • 4 each Serrano chilis, seeded
  • 2 ounces Kosher salt
  • 12 cups Chicken Stock

Red Chile

  • 34 ounces Guajillo chilis, de-seeded & soaked
  • 3 cups water, for soaking
  • 14 ounces white onion
  • 12 each Garlic cloves
  • 3 quarts canned diced tomatoes
  • 1-1/2 ounces Kosher salt
  • 5 cups Chicken stock

Potato Chorizo

  • 1-1/2 tablespoons cumin
  • 1-1/2 teaspoons coriander
  • 6 each whole cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon Mexican Oregano
  • 2 tablespoons vinegar powder
  • 2 tablespoons granulated garlic
  • 1 teaspoon black pepper
  • 1 tablespoon sea salt
  • 4 each Chile Arbol, dried
  • 1 tablespoon paprika
  • 8 cups (2 pounds) frozen tots
  • 1/2 cup Canola oil


1. Fry frozen sliced potatoes in 350F oil for 4-5 minutes or until very crispy. Hold uncovered for no more than 2 days to retain crispness. Fry in batches, if necessary, to avoid soggy potatoes.
2. In a large skillet, heat the salsa until bubbly then toss in the potatoes and cook for 5 minutes or until all salsa has warmed through and the chips are fully coated.
3. Cook eggs via preferred method (scramble or over-easy) and season with salt.
4. Build plate by layering as follows:
2 cups Potatoes in salsa
1/4 cup cotija cheese
2 eggs over easy or 1 cup scrambled eggs
Garnish cilantro, 3 slices avocado, Mexican crema, and Potato Chorizo

Green Chile

Method of Preparation and Final Build
1. Pre-heat oven to 350°F.
2. Remove husks from tomatillos and rinse well under cold running water. Cut in half and place on a lined sheet tray. Do the same for the white onion and garlic cloves. Roast the vegetables until blistered for 20-25 minutes.
3. Add roasted vegetables and remaining ingredients to a high-powered blender or food processor and pulse until chunky but not smooth. Adjust seasoning as needed.
4. Hold cold for no more than 5 days.

Red Chile

1. Toast chilis on a flat top or skillet until fragrant and slightly toasted but not burnt. Place in a heat-proof container and cover with hot water. Soak for 20minutes.
2. Peel and cut onions in half. Roast with the garlic cloves on a lined sheet tray ina 350°F oven until blistered. Adjust seasoning as needed.
3. Place all ingredients in a high-powered blender or food processor and process until smooth.
4. Hold cold for up to 5 days.

Potato Chorizo

1. In a 350°F oven, bake frozen tater tots until crispy, approximately 25 minutes. Avoid over-crowding sheet pan to prevent soggy tots. Once cooled, shred tots by hand and reserve.
2. Add Chile Arbol, cloves, and oregano to spice grinder and process until fine. Combine with the remaining spices, salt, and pepper. Reserve.
3. To make chorizo, toss a generous amount of the spice blend with the shredded tater tots and a drizzle of canola oil. Massage the spices well into the crumbly potato.
4. Return the “potato chorizo” to a sheet tray and bake one more time until crispy for about 10-12 minutes.
5. Add more seasoning to the chorizo as needed.


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