Chilaquiles Rojas Recipe

Remove stems and seeds from guajillo chilies. Briefly toast the chilies in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with hot water. Let soak 10–15 minutes until softened, then drain.

Heat 1 tsp vegetable oil in a skillet over medium-high heat. Add the tomatoes, quartered onion and whole garlic cloves. Cook, turning occasionally, until the tomatoes and onion have charred spots and the garlic is softened, about 6–8 minutes.

Transfer the blistered tomatoes, onion and garlic to a blender. Add the softened guajillo chilies, 2 tbs cilantro, 1/2 cup water, 1 tsp kosher salt and 1/4 tsp black pepper. Blend until smooth. Taste and adjust seasoning; if too thick, add up to 2–4 tbs water to reach a pourable salsa consistency.

Pour the blended salsa into a medium saucepan and simmer over low heat 6–8 minutes to cook through and deepen flavor. Keep warm off heat until ready to use.

Stack tortillas and cut into 6–8 wedges each to create chips.

Pour 1 cup vegetable oil into a heavy skillet or pot and heat to 350°F (175°C). If you don't have a thermometer, test by dropping a small tortilla piece — it should sizzle immediately but not burn.

Fry tortilla wedges in batches until golden and crisp, 1–2 minutes per side. Use a slotted spoon to transfer chips to a paper towel–lined tray. Immediately sprinkle with 1/2 tsp kosher salt while still hot. Let drain 2–3 minutes.

While salsa soaks and tortillas fry, butterfly the chicken breast or slice horizontally to create an even thickness (about 3/4-inch).

In a bowl combine 2 tbs lime juice, 1 tbs olive oil, 1 minced garlic clove, 1/2 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp kosher salt and 1/4 tsp black pepper. Add the chicken and turn to coat. Let marinate at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Preheat a grill or grill pan to medium-high and oil the grates. Grill chicken 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Let rest 5 minutes, then slice into thin strips.

Warm the prepared salsa in a wide skillet over medium heat until simmering. Reduce heat to low.

Add the fried tortilla chips to the skillet and gently toss to coat, using a spatula to ensure chips are mostly covered but still retain some crispness. Cook 1–2 minutes so chips soften slightly but don't become mushy. If you prefer saucier chilaquiles, add an additional 2–3 tbs salsa.

While the chips are finishing, cook the eggs any style: to keep yolks runny, heat 1 tsp butter in a small nonstick skillet over medium-low and fry eggs 2–3 minutes until whites are set (or cook to your preference). Season eggs with a pinch of salt and pepper.

Portion the sauced chips onto plates. Top with sliced grilled chicken (divide evenly). Place the cooked eggs on top of each portion.

Finish with 1/4 cup crumbled queso fresco divided between plates, sliced avocado, a drizzle of Mexican crema or sour cream, chopped cilantro, and optional sliced red onion. Serve with lime wedges on the side.