Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Cuisine: Mexico
Ingredients: 4 dried guajillo chilies, about 25 g, stemmed and seeded; 2 dried ancho chilies, stemmed and seeded; or 1 tbsp chipotle in adobo; 400 g (14 oz) ripe tomatoes, or 1 can whole tomatoes; ½ onion; 2 cloves garlic; 250 ml (1 cup) chicken or vegetable stock, Chicken Stock or Vegetable Stock; 1 tbsp neutral oil; 5 g (¾ tsp) fine sea salt; 12 corn tortillas, preferably a day old, each cut into 6 wedges; 250 ml (1 cup) neutral oil, for frying; 2 g (⅓ tsp) fine sea salt; 4 large eggs, fried; 120 ml (½ cup) Mexican crema or sour cream, thinned with 1 tbsp water; 80 g (3 oz) queso fresco or feta, crumbled; ½ white onion, thinly sliced; 2 tbsp cilantro, chopped

Tortilla chips simmered in red chili sauce, topped with eggs and crema

Serves: 4
Hands-on: 35 min
Total: 45 min
Level: Some skill

Chilaquiles are fried tortilla pieces tossed in a warm red chile sauce just long enough to soften at the edges while keeping a little crunch, then topped with eggs, crema, cheese and onion. Fry your own chips; bagged ones go soggy too fast.

Ingredients

Red sauce

4dried guajillo chiliesabout 25 g, stemmed and seeded
2dried ancho chiliesstemmed and seeded; or 1 tbsp chipotle in adobo
400 gripe tomatoes (14 oz)or 1 can whole tomatoes
½onion
2 clovesgarlic
250 mlchicken or vegetable stock (1 cup)Chicken Stock or Vegetable Stock
1 tbspneutral oil
5 gfine sea salt (¾ tsp)

Chips

12corn tortillaspreferably a day old, each cut into 6 wedges
250 mlneutral oil (1 cup)for frying
2 gfine sea salt (⅓ tsp)

Toppings

4large eggsfried
120 mlMexican crema or sour cream (½ cup)thinned with 1 tbsp water
80 gqueso fresco or feta (3 oz)crumbled
½white onionthinly sliced
2 tbspcilantrochopped

Diet: Gluten-free
Allergens: egg, milk, celery
Origin: Mexico

Method

Toast the dried chilies in a dry pan over medium heat for 20–30 seconds per side, until fragrant and pliable; don't let them blacken. Cover with boiling water and soak for 15 minutes.
Fry the chips: heat the oil in a wide frying pan to 180°C (350°F). Fry the tortilla wedges in batches until golden and crisp, 2–3 minutes. Drain on paper towels and salt lightly.
Drain the chilies and blend with the tomatoes, onion, garlic and stock until completely smooth.
Heat 1 tbsp oil in a large, deep frying pan over medium-high heat. Pour in the sauce through a sieve (it will spatter), add the salt and simmer, stirring, until slightly thickened, 8–10 minutes.
Fry the eggs in a separate pan (see Fried Eggs).
Add the chips to the simmering sauce and toss gently for 30–60 seconds, until coated and just beginning to soften at the edges.
Divide among plates immediately. Top each with a fried egg, a drizzle of crema, cheese, sliced onion and cilantro.

Why it works

Toasting dried chilies briefly awakens their aromatic oils; burning makes them acrid. Straining the sauce removes tough skins for a velvety texture. Freshly fried chips are thick and sturdy enough to absorb the sauce on the outside while keeping a crunchy core, which is the classic contrast of good chilaquiles.

Common mistakes

Soaking the chips too long in the sauce: they turn to mush. Toss and serve within a minute.
Burning the chilies: bitter sauce. Toast for seconds, not minutes.

Variations

Chilaquiles verdes: Use a sauce of 500 g simmered tomatillos, 1 jalapeño, ½ onion, garlic and cilantro instead of the red sauce.
With chicken: Fold 300 g shredded cooked chicken into the sauce before adding the chips.

Make ahead and storage

The sauce keeps 5 days in the fridge or 3 months frozen. Chips keep 2 days in an airtight container.

Notes

Use vegetable stock for a vegetarian version (celery still applies). Store-bought thick tortilla chips can be used in a pinch; add them at the last second.