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Chilaquiles Rojos - Red Chilaquiles

Chilaquiles rojos is a simple Mexican breakfast that's 'a deconstructed version of enchiladas, topped with fried eggs, and other ingredients.
5 from 4 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Breakfast
Cuisine Mexican
Servings 2 people

Ingredients
  

Salsa Roja

Totopos (Tortilla Chips)

  • 10 corn tortillas
  • 4 tbsp. vegetable oil - for brushing
  • 2 tsp. Kosher salt

Assembly

  • 4 large eggs - for frying
  • 1/4 cup queso fresco - crumbled (or substitute feta)
  • 2 tbsp. cilantro - chopped
  • 1/4 cup Mexican crema - or substitute sour cream
  • 1/4 cup white onion - finely diced

Instructions
 

Salsa Roja

  • Stem and core tomatoes and stem, de-vein, and de-seed the chiles (don't worry if you can't get all the seeds out of the chipotle. A few won't hurt, and some will come out in the water).
  • Preheat broiler to high, then roast the tomatoes until blackened on all sides.
  • Lightly toast the guajillo chiles on a comal or in a pan.
  • Meanwhile, bring a small pot of water to a boil, then reduce to a simmer and add the chiles.  Let sit covered for 15 minutes.  Drain.
  • Add tomatoes, chiles, salt, garlic, and white onion to a blender and blend until smooth.
  • Heat the oil in a skillet over medium-high and add the puree (a splatter screen will be helpful here).  Fry for 5 minutes, stirring often.  Remove from heat and set aside.

Totopos (Tortilla Chips)

  • Preheat oven to 425 degrees.
  • Brush the tortillas on both sides with the oil, then cut into 6ths (three cuts across each). Place on a baking sheet in a single layer, then sprinkle lightly with kosher salt.
  • Bake for 5 minutes until lightly browned and somewhat crispy.

Assembly

  • Return the sauce to medium-high heat and bring to a boil. Stir in the tortilla chips and cook, stirring constantly, until the tortillas begin to slightly soften. 5 minutes.
  • Top with crumbled queso fresco (or substitute feta), fried eggs, Mexican crema (or sour cream), and chopped cilantro
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