Chilaquiles Rojos

Chilaquiles are supposed to be a breakfast dish but let’s be real: chilaquiles are (a) rich enough to carry me through the day and (b) extremely delicious so let’s just eat them for lunch or dinner, too. Breakfast for dinner, amirite?

The red chile sauce is a little time-consuming here but once you have that out of the way, the rest of the dish is easy to assemble.

Chilaquiles rojos

Ingredients:

1 1/2 pounds tomatoes (about 8 medium), halved lengthwise, preferably Roma
1 onion, cut into 1-inch wedges
1 dried chile de arbol, stemmed and seeded
5 dried guajillo chiles, stemmed and seeded
1 dried chipotle chile, stemmed and seeded
3 garlic cloves, unpeeled
1 quart water
2 1/2 tablespoons fresh oregano leaves
1 teaspoon salt
1 bunch fresh cilantro, leaves and stems separated, divided
1 tablespoon olive oil
4 eggs
12 cups thick corn tortilla chips
2 avocados, sliced
8 ounces queso fresco, crumbled
1/2 cup Mexican crema, for serving

1. Preheat broiler with oven rack in middle of oven. Place tomatoes, cut sides up, and onion on a rimmed baking sheet, and broil in preheated oven on middle rack until charred, about 20 minutes. Let cool and set aside.

2. Meanwhile, heat a cast-iron skillet over medium. Add chiles and garlic cloves, and cook, turning often, until chiles are fragrant, about 4 minutes. Remove chiles from skillet. Continue cooking garlic cloves, turning occasionally, until blackened in spots and softened, about 10 minutes total. Let garlic cloves cool; peel and set aside.

3. Bring 1 quart water to a boil in a small saucepan over medium-high. Add toasted chiles, and boil, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid.

4. Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and 1 cup cilantro stems in a blender. Process until smooth, about 20 seconds. Set red chile sauce aside.

5. Heat oil in a nonstick skillet over medium. Crack eggs into skillet. Cook until edges are set and starting to brown, about 2 minutes. Cover skillet, and cook until whites are set and yolks reach desired degree of doneness, 2 to 3 minutes for runny yolks. Transfer eggs to a plate. Add red chile sauce to skillet over medium. Bring to a simmer. Pour red chile sauce over chips in a large bowl; toss to coat. Divide chip mixture evenly among 4 plates. Top evenly with eggs, avocado slices, queso fresco, crema, and desired amount of cilantro leaves. Serve immediately.

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