Chilaquiles rojos
Chilaquiles rojos, from above
Non vegEggCentral Mexico

Chilaquiles rojos

Crisp tortilla chips simmered in red salsa until just soft at the edges. Breakfast with crunch.

30 minTime
15 gProtein each
mediumSpice
Broken tortillas2 chapters · 1 min read

Make it your way

Grandma's wayRed salsa, fried egg, crema and queso.
The original
486kcalsame
15 gproteinsame
7 gfibresame
30minutessame

Chilaquiles rojos.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Corn tortilla12 tortillas, a day old, cut in wedges
Cooking oil (vegetable oil)4 tbsp, for frying
Tomato4, charred
Dried guajillo chilli3, soaked
Onion1, half for sauce, half sliced
Garlic3 cloves
Saltto taste
Egg4
Queso fresco½ cup, crumbled
Sour cream4 tbsp crema
Coriander leaves (cilantro)chopped

Method

5 steps
  1. 1Fry the tortilla wedges in hot oil in batches until crisp and golden. Drain.
  2. 2Blend charred tomatoes, soaked guajillos, half the onion, garlic and salt. Fry the sauce in 1 tsp oil for 6 minutes.
  3. 3Fry the eggs sunny side up in a separate pan.
  4. 4Toss the chips in the simmering sauce for 1 minute only.
  5. 5Plate immediately with eggs, queso fresco, crema, sliced onion and coriander.
Serve it like this

Serve straight from the pan on warm plates, egg on top, crema drizzled, queso crumbled and onion rings scattered. Refried beans alongside.

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Make it a meal

What goes with Chilaquiles rojos: a bread or rice, a side, something to drink and something sweet.

On the side Frijoles refritos45 min
On the side Pico de gallo10 min
A little snack Gorditas de picadillo50 min
To drink Café de olla15 min
To drink Agua de jamaica20 min
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