Chilaquiles rojos
Crisp tortilla chips tossed in a red chilli and tomato salsa, topped with fried eggs, fresh cheese, cream and onion.
- 40 min15 prep · 25 cook
- MediumDifficulty
- 570 kcalper serving
Ingredients
- Corn tortillas12
- Oil for frying250 ml
- Tomatoes4
- Dried guajillo chillies2
- Onion1
- garlic1 clove
- Vegetable stock250 ml
- Eggs4
- Queso fresco or feta, crumbled100 g
- Mexican crema or soured cream100 ml
- Fresh coriander, chopped2 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Cut each tortilla into six triangles and fry in batches in hot oil until crisp. Drain on paper and salt lightly.
- 2
Seed the chillies, toast them briefly in a dry pan and soak them in hot water.
- 3
Blend the chillies with the tomatoes, a quarter of the onion, the garlic and the stock.
- 4
Fry the salsa in 1 tbsp of the oil, season and simmer until slightly thickened.
- 5
Meanwhile, fry the eggs and slice the rest of the onion into thin rings.
- 6
Toss the tortilla chips in the hot salsa for just a minute so they stay a little crunchy.
- 7
Serve topped with the eggs, cheese, cream, onion rings and coriander.
Tips and questions
- Can I use bought tortilla chips?
- Yes, choose thick unflavoured ones with little salt. They save frying time, though home-fried tortillas hold up better in the sauce.
- How do I stop them going soggy?
- Toss the chips in the hot sauce at the very last moment and serve straight away; they should be soft at the edges but still crunchy.
- Can I make the sauce in advance?
- Yes, it keeps 4 days in the fridge or 3 months frozen. Fried tortillas keep a few days in an airtight tin.
Enjoy your meal!
You made it. Serve it while it is hot, or pick your next recipe.
Your screen stays on while you cook.
