Chilaquiles Rojos Recipe

Instructions

1. 1

   Make the Ancho-Guajillo Sauce

   Start by preparing the ancho-guajillo sauce.

2. 2

   Remove the stems and seeds from the dried ancho and guajillo chiles. Toast them lightly in a dry skillet over medium heat for about 2-3 minutes until fragrant.

3. 3

   In a blender, combine the toasted chiles, garlic cloves, onion, chicken broth, cumin, and salt. Blend until smooth. Add more broth if needed for a smoother consistency.

4. 4

   Prepare the Tortillas

   Cut the white corn tortillas into quarters.

5. 5

   Heat a large skillet over medium heat and add a bit of oil. Fry the tortilla pieces in batches until they are crispy, then drain on paper towels.

6. 6

   Combine Tortillas and Sauce

   In the same skillet, add the crispy tortillas and pour the prepared ancho-guajillo sauce over them.

7. 7

   Gently toss the tortillas in the sauce until they are well coated. Cook for another 2-3 minutes until everything is heated through.

8. 8

   Prepare the Eggs

   While the tortillas are cooking, prepare the eggs.

9. 9

   In a separate pan, cook the eggs to your liking (fried or scrambled).

10. 10

    Assemble the Chilaquiles

    To serve, plate the chilaquiles topped with pulled pork, cooked eggs, queso fresco, chopped green onions, crema, sliced radish, and cilantro.