Chilaquiles Rojos
Crispy tortilla chips simmered briefly in a red chile salsa, topped with fried eggs, cheese, and crema. A classic Mexican breakfast.
Serves 4
Prep 10 min
Cook 25 min
Ingredients
- 12 corn tortillas, cut into wedges, or 6 cups sturdy tortilla chips
- 1/2 cup vegetable oil, for frying
- 4 Roma tomatoes
- 2 dried guajillo chiles, stemmed and seeded
- 1 jalapeño or serrano chile
- 1/4 white onion
- 2 cloves garlic
- 1 cup chicken broth
- 1/2 teaspoon salt
- 4 eggs, fried
- 1/2 cup crumbled queso fresco or cotija
- 1/4 cup Mexican crema or sour cream
- 1/4 white onion, thinly sliced, to serve
- Chopped cilantro, to serve
Steps
Step 1. Fry the tortilla wedges in hot oil in batches for 2 to 3 minutes, until crisp. Drain on paper towels and sprinkle with salt. Skip this step if you are using chips.
Step 2. Simmer the tomatoes, guajillo chiles, jalapeño, onion quarter, and garlic in a pot of water for 10 minutes, until soft. Drain.
Step 3. Blend the simmered ingredients with the broth and salt until smooth.
Step 4. Simmer the sauce in a large skillet for 5 minutes. Add the chips and toss for 30 to 60 seconds, just until coated and slightly softened.
Step 5. Divide among plates and top with a fried egg cooked until the whites are set, the cheese, crema, sliced onion, and cilantro. Serve immediately.
Where this recipe comes from
Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.