Chilaquiles Rojos
Crispy tortilla chips simmered in red chile sauce, topped with eggs, cotija, crema, and onion — the hangover-curing Mexican breakfast
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🛒 Ingredients
- 4 cups thick tortilla chips
- 1 can (14 oz) canned crushed tomatoes
- 2 (or 2 tbsp chili powder) dried ancho chiles
- 3 cloves garlic
- 1 cup chicken broth
- 4 large eggs
- 1/2 thinly sliced white onion
- 1/4 cup cotija cheese
- 3 tbsp Mexican crema
- 2 tbsp fresh cilantro
- 1 tbsp oil
👨🍳 Instructions
- 1Toast dried ancho chiles in a dry pan 1 minute per side, then soak in hot water 10 minutes; drain
- 2Blend soaked chiles (or use chili powder), tomatoes, garlic, and broth until smooth
- 3Fry the red sauce in oil for 5 minutes over medium-high heat, stirring often
- 4Add tortilla chips to the sauce and toss to coat — they should stay slightly crisp
- 5Make small wells in the chips and crack eggs directly into them
- 6Cover and cook 3-4 minutes until eggs are just set
- 7Top with crema, cotija cheese, raw onion slices, and cilantro
- 8Serve immediately before chips soften completely
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