These Chilaquiles Rojos are perfect any time of day. They’re also a great way to use up a bag of chips if you can’t finish them in one sitting.
Ingredients;
This recipe makes enough for 4 portions
For the salsa roja
- 4 medium fresh tomatoes, cut in quarters
- ½ medium brown onion, roughly chopped
- 2 cloves of garlic, peeled
- 6 guajillo chillies. Remove seeds and steam. (Ancho chilli or chilli paste can work)
- ½ tbs whole piquin chilli (or any hot dry chilli or even cayenne pepper)
- 2 chicken stock cubes
- 1 pinch of Mexican oregano (or normal oregano)
- 700ml water
- 1 tsp of rapeseed oil
- Salt to taste
To serve;
- 1-2 bags of Blanco Niño tortilla chips,
- Fried black beans (check out our recipe here),
- 4 eggs,
- 1 tbs of salted butter,
- 1 pinch of salt,
- ¼ cup of yoghurt,
- 100g cheddar, crumbled with your hands,
- ½ bunch of spring onions,
- 2 jalapeño chillies, finely sliced.
For the salsa roja
- Pour 2 cups of water on a pot and bring to a boil,
- Add the tomatoes, onion, garlic and dry chillies,
- Once boiling, bring down to a simmer, cover and cook for 15-20min at low heat,
- Blend everything well and strain to get rid of the bits,
- Heat up the oil in a pot. Once hot, add the sauce and fry until it boils, then turn the heat down and check for texture, add extra water if needed,
- Season with the chicken stock cubes, a pinch of mexican oregano and salt to taste.
To serve:
- Keep the sauce on a simmer,
- Heat up a frying pan on medium to low heat, add a bit of butter, crack and egg, season it with salt and cook it slowly,
- Heat up a pan at medium heat and add the tortilla chips, you can do it in batches,
- When the egg is 2 mins away from being ready, pour a couple of ladles of salsa over the chips and toss quickly, to cover the chips in sauce,
- Pour chilaquiles on a plate right away. Pour a bit of salsa on the plate if needed, the chilaquiles need to be saucy,
- Drizzle the yogurt, sprinkle the cheese, serve the fried egg on top and finish with spring onion and jalapeños on top,
- Serve and enjoy right away.
For more of Blanco Niño's recipes, click here.