Chilaquiles Rojos
How to make traditional Chilaquiles Rojos. The popular Mexican breakfast recipe features fried tortillas, red chile sauce, & fried eggs.
Servings: 6
Calories: 327kcal
Equipment
- measuring spoons
- measuring cups
- French knife
- Large Skillet
- Heatproof Bowl
- blender
- Medium Pot
- Large Mixing Bowl
Ingredients
Salsa
- 5 Dried Guajillo Chiles stemmed and seeded
- 2 Dried Ancho Chiles stemmed and seeded
- 2 Dried Morita Chiles stemmed and seeded
- 2 Dried Chipotle Chiles stemmed and seeded
- 2/3 cup Canned Diced Tomatoes
- 2 Garlic Cloves
- Kosher Salt to taste
- 1/4 cup Canola Oil
- 3 cups Water
Chilaquiles
- 2 cups Canola Oil
- 12 Corn Torillas cut into 1 inch squares
- 6 Eggs
Serving
- 1/2 cup Sour Cream
- 1/2 cup Crumbled Queso Fresco or Feta Cheese
- 1/2 cup Cilantro Leaves chopped
- 2 tbsp Scallions or Chives thinly sliced
Instructions
Salsa
- Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes.
- Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth.
- Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste. Set aside.
Chilaquiles
- When ready to serve, fry the tortillas. Set a paper towel-lined platter next to the stove. In a large skillet, preheat the 2 cups of oil until very hot, then add half of the tortillas pieces. Cook, stirring with tongs to flip and submerge the tortillas as needed, until very crispy, 6-8 minutes. Remove using a slotted spoon and transfer to a prepared plate. Repeat with remaining tortillas.
- Transfer 1/4 cup of the frying oil to the skillet and crack the eggs into the hot oil. Cook the eggs "sunny side up" as this is the most attractive presentation.
- Meanwhile, in a large mixing bowl toss the crispy fried tortillas with the salsa and mix to coat.
- To serve, transfer chilaquiles to a large serving plate and top with sour cream, queso cheese, cilantro, green onions and a fried egg.
Nutrition
Calories: 327kcal | Carbohydrates: 24.3g | Protein: 10.9g | Fat: 21.6g | Saturated Fat: 6.6g | Cholesterol: 183mg | Sodium: 234mg | Potassium: 213mg | Fiber: 3.4g | Sugar: 1.8g | Calcium: 150mg | Iron: 2mg
