Chilaquiles Rojos
Chilaquiles were how my family made sure no tortilla ever went to waste. On weekend mornings my mom fried up the day-old tortillas and let them soak in a salsa roja that had been going since I woke up, and that toasty, tangy smell still means home to me. We would happily argue over who got the crispy edges and who got the soft, saucy pieces in the middle. My dad cooked for a living and taught me that being resourceful in the kitchen is its own kind of skill. I make these slow on Sundays now, and my kids have already started claiming their favorite pieces.
Crispy baked tortilla chips tossed in a smoky red chile-tomato salsa, then topped with melted cheese, avocado, crema, and a fried egg. A quick, flavorful Mexican breakfast classic that’s ready in under 30 minutes!
Ingredients
- 6 corn tortillas cut into triangles
- cooking spray
- salt to taste
For the red sauce
- 6 roma tomatoes
- 2 garlic cloves
- 5 New Mexico Dry Peppers
- 3 Chile de Arbol
- ½ cup water
- 1 teaspoon chicken bouillon
For Assembly
- ½ small onion sliced
- ½ cup shredded cheese Oxaca
- ¼ cup sour cream
- ¼ cup` queso fresco crumbled
- avocado sliced
Instructions
- Preheat oven to 375°F (190°C). Cut corn tortillas into triangles. Arrange them on a baking sheet, spray lightly with oil, and bake for 12–15 minutes, flipping halfway through. Remove and sprinkle with salt.
- In a skillet with a bit of oil, char the tomatoes, garlic, and dried chiles for about 5 minutes. Blend with ½ cup water, chicken bouillon, and salt until smooth.
- In the same skillet, sauté sliced onion in a little oil until soft. Pour in the red salsa and simmer for 3–5 minutes.
- Add baked tortilla chips and gently toss in the sauce. Sprinkle shredded cheese on top. Cover and let cheese melt for 1–2 minutes.
- Plate the chilaquiles and top with sour cream, crumbled queso fresco, avocado slices, and eggs cooked to your preference.