Chilaquiles Rojos (Red Chilaquiles)

If I ask you what is your favourite Mexican breakfast, I am almost sure that you will say chilaquiles and to be honest with you, I do not blame you! Chilaquiles are everybody’s favourite. Crispy tortilla chips cover in a spicy salsa, fresh cheese, sour cream, coriander, who dares to say no to that!! 

Chilaquiles are one of the most delicious breakfast that Mexico has to offer. If you feel a bit hang over on a Sunday morning a spicy Chilaquiles plate will be the perfect cure, especially if you add a fried egg!

Utensils

• Baking trays
• Saucepan

Ingredients

• 4 eggs
• 10 corn tortillas cut into triangles
• 4 guajillo chillies stem off, seeds off
• 1 or 2 arbol chillies
• 4 medium tomatoes
• 1/2 onion finely chopped
• 1 peeled clove garlic
• 2 cups water
• Salt to taste

To garnish

• Fresh chopped coriander
• Feta cheese
• Crème fraîse or sour cream

Method

1. Make the salsa. Place the tomatoes, onion, garlic, chillies and water in a sauce pan and bring it to a boil. Low the heat down and cook for 15 min.
2. Cut the tortillas into little squares with a knife or kitchen scissors, place them on a baking tray and bake to 180 degrees F for around 20 min or until crispy.
3. Once the chillies and veggies are cooked blend them very well and add salt to your taste. Put the salsa back in the sauce pan and cook for 5 more min. Set aside.
4. When the tortilla chips are hard. Take them out. Place them in a frying pan and cover them with the salsa. Coat them all around.
5. Fry the eggs the way you like them.
6. To serve, place a portions of chilaquiles on a plate together with the eggs, then scatter fresh cheese or feta, some crème fraîche or sour cream and chopped fresh coriander on top of the chilaquiles. Enjoy!

Listo!

Provecho!

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