Chilaquiles Rojos
Serves 2
15 mins prep
30 mins cook
45 mins total
Homemade tortilla chips tossed in a rich, smokey rojo sauce and topped with a fried egg, some crumbled cojita and fresh cilantro.
Tortilla Chips
Rojo Sauce
Toppings
Make the rojo sauce...
Bring 2 cups of chicken stock to a boil, add the dried chilies and set aside to soak for 15-20 minutes
Place the quartered tomatoes, onion and the jalapeño into a cast iron skillet and broil until the edges are lightly charred
Transfer the charred tomatoes, onion and jalapeño into a blender along with 4 cloves of garlic, the rehydrated chilies, 1 teaspoon of salt, 1/2 teaspoon of cumin, a pinch of black pepper and about 1 cup of the chicken stock. Add more chicken stock if necessary. (Reserve the remaining chicken stock.) Blend until mostly smooth and set aside for now.
Make the tortilla chips...
Cut 10 corn tortillas into evenly sized wedges
Add 2 inches of canola oil into a shallow skillet placed over medium to medium high heat and warm to 350 degrees
Fry the tortilla wedges in small batches until crisp
Transfer the fried tortilla chips onto a paper towel lined baking sheet and sprinkle with salt
Repeat until all of the tortillas are fried
Assemble the chilaquiles...
Transfer the chilaquiles onto plates and top with a fried egg
Garnish with crumbled queso fresco or cojita, cilantro and a drizzle of crema or sour cream
