Easy Chilaquiles Rojos
These easy chilaquiles rojos balance crisp corn tortilla chips with a vibrant guajillo tomato sauce and classic toppings.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 8 oz dried guajillo chiles stemmed and seeded
- 2 garlic cloves peeled
- 1/2 white onion quartered
- 2 cups crushed tomatoes
- 1 tsp kosher salt
- 8 oz corn tortilla chips
- 1/2 cup cotija cheese crumbled
- 1/4 cup fresh cilantro chopped
- 4 large eggs fried or poached
- 1/2 cup Mexican crema
Instructions
Instructions
- Cover the guajillo chiles with hot water and soak for 10 minutes until softened.
- Blend the softened chiles with garlic, onion, tomatoes, salt, and 1/2 cup soaking water until smooth.
- Pour the sauce into a skillet and simmer for 10 minutes, stirring occasionally, until slightly thickened.
- Fold in the tortilla chips and toss gently for 1 to 2 minutes, leaving some chips crisp.
- Top with cheese, cilantro, eggs, and crema, then serve immediately.