Chilaquiles Rojos
Serves 2 · Prep: 15 minutes · Cook: 15 minutes · Total: about 30 minutes
After a trip to Cancun, I kept thinking about the chilaquiles I ate for breakfast: red salsa, two fried eggs, crema, queso fresco, red onion. I have never been willing to fry a pile of tortillas first thing in the morning, so I buy thick tortilla chips and make the salsa with canned tomatoes and dried guajillos.
Ingredients
Salsa roja
- 2 dried guajillo chiles
- 1 dried chile de árbol, optional
- 1 14.5-ounce can fire-roasted tomatoes
- ¼ white onion
- 1 garlic clove
- ½ cup chicken broth or water
- ¾ teaspoon kosher salt
- 1 tablespoon neutral oil
Chilaquiles
- 4 to 5 cups thick tortilla chips
- 4 eggs
- ¼ cup Mexican crema or sour cream, thinned with a little water
- ⅓ cup crumbled queso fresco
- Thinly sliced red onion
- Cilantro
- Avocado, optional
Instructions
- 1
Toast the chiles
Remove the stems and seeds from the guajillos. Toast them in a dry skillet over medium heat for about 15 seconds per side, just until fragrant. Add the chile de árbol too, if using.
- 2
Soften the chiles
Cover the chiles with hot water and let them soften for 10 minutes.
- 3
Blend the salsa
Drain the chiles and blend them with the tomatoes, white onion, garlic, broth, and salt until smooth.
- 4
Cook the salsa
Heat the oil in a wide skillet over medium heat. Pour in the salsa and cook for 7 to 10 minutes, stirring occasionally. It should darken slightly and thicken enough to coat a chip. Taste for salt.
- 5
Fry the eggs
Fry the eggs however you like them; sunny-side up or over-easy works best.
- 6
Add the chips
Add the tortilla chips to the salsa and fold them through for about 30 seconds. Stop sooner for crisp chilaquiles and leave them another minute if you prefer them softer.
- 7
Assemble
Divide between two plates. Add the eggs, crema, queso fresco, red onion, and cilantro. Add avocado if you have it.
- 8
Serve
Serve immediately.
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