Chilaquiles Rojos

Chilaquiles Rojos

Shop specialty ingredients & tools ↓

Ingredients

• 12 corn tortillas, cut in wedges (or 200 g sturdy chips)
• 250 ml vegetable oil, for frying
• 4 Roma tomatoes
• 2 dried guajillo chiles, seeded
• 1 chipotle in adobo (optional)
• 0.25 white onion
• 2 cloves garlic
• 250 ml chicken or vegetable stock
• 4 eggs, fried
• 60 g queso fresco, crumbled
• 60 ml Mexican crema
• sliced onion, cilantro, avocado, salt

Instructions

1. Fry tortilla wedges in hot oil until crisp; drain and salt.
2. Toast the guajillos briefly, then soak in hot water 10 minutes.

3. Blend tomatoes, chiles, chipotle, onion, garlic and stock until smooth.
4. Fry the sauce in 1 tbsp oil 5–8 minutes until it darkens; season.
5. Toss chips in the sauce just before serving so they stay slightly crisp.
6. Top with fried eggs, queso fresco, crema, onion, cilantro and avocado.