Chilaquiles rojos
Crisp fried tortilla wedges tossed in a warm red tomato and chilli salsa, topped with fried eggs, crumbled cheese, crema and onion.
Method
- 1
Put the tomatoes, chillies, onion and garlic in a saucepan, cover with water and simmer until the tomato skins split and the chillies turn olive green.
- 2
Drain the vegetables, then blend with the stock and salt until smooth.
- 3
Heat the oil in a large deep frying pan over medium-high heat until a piece of tortilla sizzles briskly, about 180°C.
- 4
Fry the tortilla wedges in batches, turning, until golden and crisp.
- 5
Drain on kitchen paper and sprinkle with a pinch of salt.
- 6
Pour off all but 1 tbsp of the oil, then pour in the salsa, standing back as it spits, and simmer until slightly thickened.
- 7
Meanwhile, fry the eggs in a little of the reserved oil in a second pan until the whites are set and the yolks still runny.
- 8
Add the fried tortillas to the salsa and fold gently until coated, just until they soften at the edges but keep some crunch.
- 9
Divide among plates and top each with an egg, the cheese, crema, red onion, coriander and avocado. Serve at once.
Notes
- Chilaquiles turn soggy quickly, so have the plates and toppings ready before the chips go into the salsa.
- Unsalted shop-bought tortilla chips save the frying. Use about 250 g.
- For chilaquiles verdes, swap the tomatoes for the same weight of husked tomatillos.
Equipment
Medium saucepan, Blender, Large deep frying pan, Slotted spoon, Second frying pan