Chilaquiles Rojos
Servings
4
servingsPrep time
15
minutesCooking time
30
minutesTotal time
45
minutesThe last time I went to Mexico, I had the chance to try chilaquiles. It’s a traditional Mexican breakfast made with corn chips, a sauce (tomato or tomatillo-based), and a sunny-side-up egg. Here, I’m offering you my easy-to-make version at home for an original brunch!
Ingredients
- Tortilla Chips
12 corn tortillas
¼ cup olive oil
½ tsp salt
- Sauce
3 tbsp all-purpose white flour
1 ½ tbsp Mexican chili powder
½ tsp ground cumin
½ tsp garlic powder
½ tsp salt
3 tbsp olive oil
3 tbsp tomato paste
2 ½ cups vegetable broth
Juice of ½ lime
Hot sauce, to taste
- Toppings
4 eggs
2 tbsp butter
2 Mexican avocados, cubed
Crumbled feta or cotija cheese, to taste
Diced red onion, to taste
Fresh cilantro, to taste
Instructions
- Preheat the oven to 400°F.
- Prepare the chips: Cut each tortilla in half, then into quarters to make 8 chips per tortilla. Place them in a bowl. Add the olive oil and salt, and mix well. Arrange the chips on 2 large baking sheets, leaving some space between each chip.
- Bake for 12-15 minutes or until they become crispy. Set aside.
- Prepare the sauce: In a small bowl, combine the flour with the chili powder, cumin, garlic powder, and salt. In a large skillet over medium heat, heat 3 tbsp of olive oil. Once hot, add the flour mixture and stir until the flour darkens. Add the tomato paste and stir again.
- Gradually add the vegetable broth, whisking constantly. Bring to a boil, reduce the heat, and let simmer for 5-10 minutes. Add the lime juice and hot sauce to taste.
- Add the chips to the sauce and mix well. Cook for 2-5 minutes or to your preference. Personally, I like the chips still slightly crunchy.
- Meanwhile, heat the butter in another skillet and cook the eggs sunny-side up for 2-3 minutes, until the yolk is still runny and the whites start to brown.
- Serve the chilaquiles on plates. Top with a sunny-side-up egg, avocado, and other toppings to taste.
