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.
Equipment
Ingredients
Salsa Roja
- 4 dried guajillo chiles
- 1 lb. roma tomatoes
- 1 tsp. Kosher salt
- 3 cloves garlic - peeled
- 1/3 cup white onion - roughly chopped
- 2 tbsp. vegetable oil
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.
- 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
Tried this recipe?Let us know how it was!