Chilaquiles Rojos

Chilaquiles Rojos

Servings

4

servings
Prep time

15

minutes
Cooking time

30

minutes
Total time

45

minutes

The 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.

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