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Chilaquiles Rojos
Ingredients
10 corn tortillas, cut into wedgesCanola oil
Sea salt
2 cups chicken stock
6 dried ancho or guajillo chilies
2 vine-ripened tomatoes, quartered
1 small yellow onion, quartered
1 jalapeño, seeds removed
4 cloves garlic
1 tsp salt
1/2 tsp cumin
Pinch of black pepper
Fried eggs
Crema or sour cream
Queso fresco or cojita, crumbled
Fresh cilantro, finely chopped
You will also need a SIGNATUREseries Cast Iron Skillet.
Cooking Time:
35–40 minutes
Instructions
Make Rojo Sauce
- Soak dried chilies in 2 cups of chicken stock for 15-20 minutes.
- Char tomatoes, onion, and jalapeño in a skillet, then blend with soaked chilies, garlic, salt, cumin, pepper, and some chicken stock until smooth.
Prepare Tortilla Chips
- Fry tortilla wedges until crisp in canola oil.
- Drain on paper towels, then sprinkle with salt.
Assemble Chilaquiles
- Simmer rojo sauce in a skillet until reduced.
- Add fried tortilla chips and coat with sauce.
Garnish
- Serve chilaquiles topped with fried eggs, crumbled queso fresco or cojita, chopped cilantro, and a drizzle of crema or sour cream.
- Enjoy your delicious Chilaquiles Rojos, a comforting Mexican dish!
