Chilaquiles Rojos
Tortilla chips simmered briefly in a red chile-tomato sauce until just softened, topped with fried eggs, crema, cheese and onion.
- Servings
- 4
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Vegetarian tip: check the labels on cotija or feta (some cotija is made with animal rennet).
Ingredients
Equipment
- Blender
- Large deep skillet
Instructions
Blend the tomatoes with their juice, the chopped onion, garlic, chili powder, broth and salt until smooth.
Heat 1 tbsp of the oil in the skillet over medium heat. Pour in the sauce carefully (it will spatter) and simmer until slightly thickened and darker, 8–10 minutes. Transfer to a bowl and wipe out the skillet.
Heat the rest of the oil in the skillet and fry the eggs until the whites are set and the yolks still runny, 3–4 minutes. Move them to a plate.
Return the sauce to the skillet and bring to a simmer. Add the chips and fold gently until coated and just starting to soften, 1–2 minutes. Serve right away, before they turn soggy.
Top with the fried eggs, dollops of sour cream, the cheese, sliced onion and cilantro.
Notes
- Thick, restaurant-style chips hold up best; thin chips go soft almost immediately.
- The sauce can be made up to 3 days ahead and kept in the fridge.
My notes
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Nutrition estimate
- Calories
- 465
- Protein
- 15 g
- Carbs
- 38 g
- Fat
- 29 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
