Chilaquiles Rojos
Homemade tortilla chips tossed in a rich, smokey rojo sauce and topped with a fried egg, some crumbled cojita and fresh cilantro.
Servings: 2
Ingredients
Tortilla Chips
- 10 corn tortilla, cut into wedges
- a neutral oil (for frying)
- sea salt
Rojo Sauce
- 2 cups of stock or water
- 6 dried ancho or guajillo chilies, stems and seeds removed
- 2 vine ripened tomatoes, quartered
- 1 small yellow onion, quartered
- 1 jalapeño, stem and seeds removed
- 4 cloves of garlic
- 1 teaspoon of salt
- 1/2 teaspoon of cumin
- a pinch of black pepper
Toppings
- fried eggs
- crema or sour cream
- queso fresco or cojita, crumbled
- fresh cilantro, finely chopped
Instructions
Make the rojo sauce...
- Bring 2 cups of chicken stock to a boil, add the dried chilies and set aside to soak for 15-20 minutes
- Place the quartered tomatoes, onion and the jalapeño into a cast iron skillet and broil until the edges are lightly charred
- Transfer the charred tomatoes, onion and jalapeño into a blender along with 4 cloves of garlic, the rehydrated chilies, 1 teaspoon of salt, 1/2 teaspoon of cumin, a pinch of black pepper and about 1 cup of the chicken stock. Add more chicken stock if necessary. (Reserve the remaining chicken stock.) Blend until mostly smooth and set aside for now.
Make the tortilla chips...
- Cut 10 corn tortillas into evenly sized wedges
- Add 2 inches of canola oil into a shallow skillet placed over medium to medium high heat and warm to 350 degrees
- Fry the tortilla wedges in small batches until crisp
- Transfer the fried tortilla chips onto a paper towel lined baking sheet and sprinkle with salt
- Repeat until all of the tortillas are fried
Assemble the chilaquiles...
- Transfer the chilaquiles onto plates and top with a fried egg
- Garnish with crumbled queso fresco or cojita, cilantro and a drizzle of crema or sour cream