Red chilaquiles

Name: Red chilaquiles
Cook time: 54 min
Total time: 54 min
Yield: 4
Cuisine: Mexicana
Ingredients: 4 u Egg; 4 u Tomato; 1 u Onion; 2 cloves Garlic; Salt; 250 ml Vegetable Oil; 1 handful Coriander; 100 g Queso Fresco; 250 ml Chicken Stock; 125 ml Sour Cream; 12 u corn tortillas; 4 u Dried Chillies

Chilaquiles rojos

Easy

Contains allergens

Huevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 54 min
Servings: 4

Summary

Fried corn tortilla chips tossed in a red sauce of tomato and dried chillies, topped with a fried egg, crema, fresh cheese and onion. Mexico's favourite breakfast and the best way to use up yesterday's tortillas.

Ingredients

4 servings

Add to Bring!

4 u Egg
4 u Tomato (ripe)
1 u Onion (white: a quarter for the sauce and the rest in thin rings to serve)
2 cloves Garlic
Salt (to taste)
250 ml Vegetable Oil (for frying)
1 handful Coriander (fresh, chopped)
100 g Queso Fresco (crumbled)
250 ml Chicken Stock (or water)
125 ml Sour Cream (or Mexican crema)
12 u corn tortillas (ideally a day old)
4 u Dried Chillies (mild, such as guajillo)

Instructions

Cut each tortilla into six triangles. If they are soft, spread them out on the worktop to dry while you make the sauce.
Remove the stems, seeds and veins from the chillies. Toast them in a dry frying pan for a few seconds on each side, without letting them burn as they turn bitter, then soak them in hot water.
15 min
While they soften, char the tomatoes, the quarter onion and the unpeeled garlic in the same dry pan until blistered in places. Peel the garlic.
10 min
Blend the drained chillies with the tomatoes, onion, garlic and stock to a smooth sauce. Sieve it if you want it silkier.
3 min
Heat the oil in a deep frying pan and fry the triangles in batches until golden and crisp. Drain on kitchen paper and salt them.
12 min
Pour off most of the oil, leaving a tablespoon, and carefully add the sauce, as it spits. Cook over medium heat until it thickens and darkens slightly, then season with salt.
8 min
Fry the eggs in another pan, keeping the yolks runny.
4 min
Add the chips to the sauce, toss gently for a minute and divide between plates. Top with the egg, crema, cheese, onion rings and coriander and serve straight away.
2 min

Notes

Red salsa is usually made with guajillo chillies, which are fruity and fairly mild, sometimes with an ancho or two; if you can only find generic dried chillies, choose mild ones and always remove the seeds and veins. For more heat, add one or two chiles de árbol. Timing is everything: toss the chips in the sauce just before serving so they soften on the outside but keep a little crunch. Day-old, slightly dry tortillas fry better than fresh ones; unsalted bagged tortilla chips also work. Made with water instead of stock, the dish is vegetarian. Some versions use shredded chicken instead of the egg.