Chilaquiles Rojos
Serves 215 mins prep30 mins cook
Homemade tortilla chips tossed in a rich, smokey rojo sauce and topped with a fried egg, some crumbled cojita and fresh cilantro.
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What you need
Instructions
Make the rojo sauce... 0 Bring 2 cups of chicken stock to a boil, add the dried chilies and set aside to soak for 15-20 minutes 2 Place the quartered tomatoes, onion and the jalapeño into a cast iron skillet and broil until the edges are lightly charred 3 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... 4 Cut 10 corn tortillas into evenly sized wedges 6 Add 2 inches of canola oil into a shallow skillet placed over medium to medium high heat and warm to 350 degrees 7 Fry the tortilla wedges in small batches until crisp 8 Transfer the fried tortilla chips onto a paper towel lined baking sheet and sprinkle with salt 9 Repeat until all of the tortillas are fried Assemble the chilaquiles... 11 Transfer the chilaquiles onto plates and top with a fried egg 12 Garnish with crumbled queso fresco or cojita, cilantro and a drizzle of crema or sour creamView original recipe