Chilaquiles Rojos
Baked corn tortilla chips are tossed in a mild, blended red chile and tomato sauce and topped with fried eggs.
Ingredients
- 2 dried guajillo chiles seeds and stems removed
- 4 Roma tomatoes tops removed
- 1/4 medium white onion
- 2 garlic cloves
- 1 teaspoon chicken bouillon or 1 teaspoon kosher salt
- 1 to 2 dried chiles de arbol optional
- 20 corn tortillas
- 2 tablespoons neutral cooking oil plus more for the baking sheet
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1/4 cup cotija cheese crumbled
- 1/4 cup chopped white onion
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C). Grease a large baking sheet with cooking oil or spray.
- Place the tomatoes, guajillo chiles, 1/4 white onion, garlic, and optional chiles de arbol in a medium saucepan. Cover with water and bring to a boil over medium-high heat.
- Reduce the heat and simmer for 10 minutes until the chiles are soft. Use a slotted spoon to transfer the vegetables to a blender.
- Add the chicken bouillon to the blender. Blend until smooth, adding 1 to 2 tablespoons of the cooking water if the sauce is too thick. Taste and add salt if needed.
- Cut the corn tortillas into 8 triangles each. Spread them on the prepared baking sheet in a single layer. Brush or spray the tops lightly with oil.
- Bake for 15 minutes, or until crisp. Remove from the oven and immediately sprinkle with 1/2 teaspoon of kosher salt.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the blended red sauce and simmer for 2 minutes.
- Add the baked tortilla chips to the skillet. Stir gently to coat them in the sauce. If you prefer softer chips, cover the pan for 1 minute.
- Fry the eggs in a separate pan until the whites and yolks are firm, reaching a safe internal temperature of 160°F (71°C). Serve the chips topped with the fried eggs, cotija cheese, chopped onion, and cilantro.
Notes
Egg safety: Cook eggs until both the yolk and white are firm. Egg dishes should reach an internal temperature of 160°F (71°C) for food safety.
For a spicier sauce, leave the seeds inside the chiles de arbol or add an extra chile to the boiling pot.
Watch the tortilla chips closely during the last few minutes of baking. They can burn quickly once they dry out in the hot oven.