Chilaquiles Rojos
Red Chilaquiles
Day-old tortilla triangles simmer briefly in a toasted guajillo-tomato salsa perfumed with epazote, finished crisp-edged or soft depending on how long they linger in the pan.
Chilaquiles Rojos
✦ Antes de Empezar
Before you cook
Can I top these with fried eggs instead of chicken?
Yes — the recipe lists shredded chicken or 4 fried eggs as interchangeable toppings. If you use chicken, make sure it's fully cooked to 165°F (74°C); fry the eggs to your preferred doneness right before plating so they're hot when the salsa hits the chips.
Ingredientes· 11View
- 12Corn tortillas, preferably day-old, cut into triangles
- As neededOil, for frying, or 8 cups sturdy tortilla chips
- 4Roma tomatoes
- 2Dried guajillo chiles, stemmed and seeded
- 1/4White onion
- 2Garlic cloves
- 1 1/2 cupsChicken broth
- 1 sprigEpazote
- To tasteSalt
- 2 cupsShredded chicken or 4 fried eggs, optional
- As neededCrema, crumbled queso fresco, sliced onion, and avocado
Instrucciones
5 pasosFríe los totopos
Fry the chips
Fry the tortilla triangles in 350°F (175°C) oil until crisp; drain and salt. Skip this step if using good thick chips.
Prepara la salsa
Prepare the salsa
Toast and soak the guajillos, then blend with the tomatoes, onion, garlic, and broth.
Fríe la salsa
Fry the salsa
Fry the salsa in 1 tablespoon oil for 8 to 10 minutes; add the epazote and salt.
Añade los totopos
Add the chips
Bring the salsa to a lively simmer, add the chips, and toss for 20 to 40 seconds for crisp-edged chilaquiles, or 1 to 2 minutes for softer ones.
Sirve
Serve
Transfer immediately to plates and top with chicken or eggs, crema, cheese, onion, and avocado.