Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 piece stale corn tortillas, cut into wedges; 60 ml oil, for frying; 3 piece dried guajillo chiles, stemmed and seeded; 3 piece ripe tomatoes; 2 clove garlic; 250 ml vegetable stock; 4 piece eggs; 60 ml Mexican crema; 80 g queso fresco, crumbled; 0.25 piece white onion, thinly sliced; cilantro, chopped (a handful); salt (to taste)

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Yesterday's tortillas fried into chips and simmered briefly in a roasted red chile-and-tomato salsa until just softened, topped with crema, queso fresco, onion and a fried egg — a classic Mexican breakfast for using up stale tortillas.

Servings4 SERVINGS

Ingredients

0 of 12 gathered · scaled for 4

stale corn tortillas, cut into wedges12oil, for frying60mldried guajillo chiles, stemmed and seeded3ripe tomatoes3garlic2vegetable stock250mleggs4Mexican crema60mlqueso fresco, crumbled80gwhite onion, thinly sliced1smallcilantro, chopped · a handfultotastesalt · to tastetotaste

Method

Fry the tortilla chips

Fry the tortilla wedges in oil until crisp and golden, then drain.

5 min

Blend the salsa

Toast the guajillo chiles briefly, then blend them with the tomatoes, garlic and vegetable stock into a smooth red salsa.

Simmer the salsa

Simmer the salsa in a wide pan to deepen its flavor.

5 min

Fry the eggs

Fry the eggs sunny-side up in a separate pan.

3 min

Toss the chips in salsa

Tip the fried tortilla chips into the simmering salsa and toss just until coated and slightly softened.

Work fast — chilaquiles should stay a little crisp at the center, never fully soggy.

1 min

Serve

Plate the chilaquiles topped with crema, queso fresco, sliced onion, cilantro and a fried egg.

vegetariangluten-freeunder-30-minspicybreakfast

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Chilaquiles Rojos

6 steps · 4 timers · 4 servings