Chilaquiles Rojos Recipe
Fried tortilla chips tossed in salsa, topped with pickled red onion, sour cream, cotija, cilantro, and a fried egg.
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Ingredients
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Chips
Salsa
Toppings
Method
Chips
- 1
Prepare the Tortilla Chips
Cut the corn tortillas into quarters. In a large skillet, heat vegetable oil over medium-high heat. Once the oil is hot, add the tortilla quarters in batches and fry until they are golden brown and crispy. Remove them with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Sprinkle with salt to taste.
Salsa
- 2
Make the Salsa
In a saucepan, bring water to a boil and add the dried guajillo chiles. Boil for about 10 minutes until they soften. Remove from heat and let them cool. In a blender, combine the softened chiles, tomatoes, garlic cloves, onion, chicken broth, and salt. Blend until smooth. Pour the salsa into the same saucepan and simmer for 10 minutes to allow the flavors to meld.
Assembly
- 3
Assemble the Chilaquiles
In a large serving dish, layer the fried tortilla chips and pour the salsa over them, tossing gently to coat the chips evenly. Top with pickled red onion, dollops of sour cream, crumbled cotija cheese, and chopped fresh cilantro.
Fried Egg
- 4
Fry the Eggs
In a non-stick skillet, heat a small amount of oil over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your liking. Season with salt and pepper.
Final Touch
- 5
Serve
Place a fried egg on top of each serving of chilaquiles. Serve immediately with additional salsa on the side if desired.