recipe.exchange

Chilaquiles Rojos

@arecipe.bsky.social

Crisp tortilla chips simmered briefly in red chile salsa so they soften at the edges but keep their bite — a classic brunch, great with a fried egg on top.

Prep 00:08
Cook 00:17
Total 00:25
Yield 4

Ingredients

  • 9 guajillo chiles, (rinsed, stemmed, and seeded)
  • 2 árbol chiles, (rinsed and stemmed (optional))
  • Water, (as needed)
  • 1 Roma tomato
  • 1 clove garlic
  • ¼ medium white onion
  • 1 ½ teaspoons kosher salt, (plus more as needed)
  • 12 corn tortillas
  • 1 ½ teaspoons vegetable oil, (plus more for frying)
  • Cotija cheese
  • Chopped cilantro
  • Thinly sliced white onions
  • Mexican crema or sour cream
  • Fried eggs

Instructions

  1. 1
    Soak the guajillo and árbol chiles in boiling water 10 minutes until soft.
  2. 2
    Blend with water, tomato, garlic, onion and salt until smooth; strain if needed.
  3. 3
    Cut the tortillas into wedges and fry in batches until crisp; drain.
  4. 4
    Warm a little oil, add the salsa, and cook 3 minutes.
  5. 5
    Off the heat, fold in the chips to coat.
  6. 6
    Serve right away with cotija, cilantro, onion, crema and a fried egg if you like.
Category
Breakfast
Cuisine
Mexican

Dietary Information

Vegetarian
Gluten Free

Recipe Attribution

Isabel Eats
isabeleats.com/easy-red-chilaquiles-recipe/