Chilaquiles with Salsa Roja and Chorizo (Chilaquiles Parranderos)

Chilaquiles parranderos are a fun variation of the classic Mexican dish of fried corn tortillas simmered in green or red salsa. In addition to the usual base of tortillas and salsa, chilaquiles parranderos include a meat element like shredded chicken, beef, or chorizo. Avocado, fried eggs and sautéed vegetables like bell peppers or mushrooms are typical additions to the usual garnishes of crema, cheese and onions. The salsas used for chilaquiles parranderos are sometimes spicier or more complex, too. Overall, this is a heartier, more elaborate take on the classic dish; it's often served for a special occasion breakfast or brunch. ("Parrandero" translates to "partygoer"—an apt name for a party-worthy dish.)

At Nicos restaurant in Mexico City, chef Gerardo Vázquez Lugo prepared for us his version of chilaquiles parranderos. He included both shredded chicken and chorizo. For our iteration, we opted for only the latter, but we also added avocado for creaminess and color. Supermarket tortilla chips lack the substance needed for good chilaquiles, as they quickly turn soggy. We recommend frying your own, but if that’s too daunting, we also offer instructions for oven-baked tortilla chips. They aren’t quite as crisp as deep-fried, but are much better than store-bought. Serve with lime wedges.