Chilaquiles Rojos Recipe
tortilla chips tossed in red guajillo sauce topped w/ lettuce, sour cream, queso fresco, and 2 over easy eggs (gf)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Instructions
- 1
Prepare the Guajillo Sauce
Remove the stems and seeds from the guajillo chiles. In a dry skillet, toast the chiles over medium heat for a couple of minutes until fragrant. Then, soak them in hot water for about 15 minutes until softened.
- 2
Blend the Sauce
In a blender, combine the softened chiles, garlic, tomato, vegetable broth, and a pinch of salt. Blend until smooth. Adjust seasoning with salt and pepper as needed.
- 3
- 4
Prepare the Tortilla Chips
In a large bowl, toss the tortilla chips with the guajillo sauce until well coated.
- 5
Cook the Eggs
In a non-stick skillet, cook the eggs over easy, seasoning with salt and pepper.
- 6
Assemble the Dish
On a large plate, layer the sauced tortilla chips. Top with shredded lettuce, a dollop of sour cream, crumbled queso fresco, and finish with the over-easy eggs on top.
- 7
Serve
Serve immediately and enjoy your Chilaquiles Rojos!