Chilaquiles Rojos
Breakfast · Serves 4 · Prep 15 min · Cook 25 min · Total 40 min
Fried tortilla chips tossed in a guajillo-tomato salsa just long enough to soak some up, then topped with a fried egg, crema and fresh cheese. Serve the moment they hit the plate, while some of the chips still crunch.
Ingredients
The Salsa
- 4 roma tomatoes
- 3 dried guajillo chiles, stemmed and seeded
- 1 dried chile de árbol (optional, for heat)
- 1/4 white onion
- 2 clove garlic
- 1 1/2 cup chicken broth
- 1 tsp kosher salt
- 1 tbsp vegetable oil
Chips and Toppings
- 12 corn tortillas, each cut in 6 wedges (day-old is best)
- 1 cup vegetable oil, for frying (or use 8 cups sturdy tortilla chips)
- 4 large eggs
- 1/2 cup crumbled queso fresco
- 1/2 cup Mexican crema
- 1/4 red onion, thinly sliced
- 2 tbsp chopped cilantro
Steps
The Salsa
- Simmer the tomatoes, guajillos, árbol, onion and garlic in water to cover until the tomatoes are soft and the chiles plump, about 10 minutes. Drain and blend with the broth and salt until smooth.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Pour in the salsa through a strainer and simmer until slightly thickened, about 5 minutes. Keep warm.
Chips and Toppings
- Heat the frying oil in another skillet over medium-high heat. Fry the tortilla wedges in batches until golden and crisp, 2 to 3 minutes, then drain and salt lightly.
- Fry the eggs in a little of the oil until the whites are set and the yolks are still runny, 2 to 3 minutes.
- Add the chips to the simmering salsa and toss for about 1 minute, just until coated.
- Divide among plates right away and top each with an egg, queso fresco, crema, red onion and cilantro.