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Chilaquiles Rojos

Print Recipe
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 to 10 corn tortillas, cut into wedges or about 6 cups sturdy tortilla chips
  • 2 to 3 tablespoons neutral oil, for crisping the tortillas
  • 1 batch quick blender salsa roja (above), or 2 cups store-bought red salsa
  • 1/2 cup chicken or vegetable stock, to loosen the sauce
  • 4 to 6 eggs
  • Salt and pepper
Toppings
  • Crema or sour cream
  • Crumbled queso fresco or cotija
  • Thinly sliced red onion
  • Chopped fresh cilantro
  • Sliced avocado
  • Lime wedges

Method
 

  1. If your chiles are stiff, soak them in hot water for 10 minutes, then drain. Blend the tomatoes, chiles, garlic, onion, cumin, and oregano until smooth. Heat the oil in a wide skillet over medium heat, pour in the puree (careful, it spatters), and simmer 8 to 10 minutes until it darkens and thickens slightly. Season with salt and lime.
  2. Toss the tortilla wedges with the oil and a pinch of salt. Spread on a sheet pan and bake at 375°F (190°C) for 12 to 15 minutes, tossing once, until golden and crisp. Skip this step if you're using bagged chips.
  3. Stir the stock into the simmering salsa until it's saucy but still clingy, not watery.
  4. Make small wells in the sauce and crack in the eggs. Cover and cook over medium-low heat for 4 to 6 minutes, until the whites set and the yolks are still soft. Season the tops with salt and pepper. (Or fry the eggs separately if you prefer.)
  5. Just before serving, add the crisp tortillas to the sauce and fold gently for about 30 seconds, until coated but not soggy. Work fast.
  6. Slide the chips and eggs onto plates or a platter. Add crema, queso fresco, red onion, cilantro, and avocado. Finish with a squeeze of lime and eat immediately.