Chilaquiles Rojas With Fried Eggs
Flavorful and adaptable chilaquiles combine crispy tortillas or chips with a simple red chile sauce and fried eggs for a satisfying meal at any time.
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Instructions
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Combine guajillo chiles, chiles de árbol, Roma tomatoes, and garlic in a pot, cover with water, and cook on medium-high heat for 10 minutes until softened.
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Drain the water, then blend the chiles, tomatoes, and garlic with chicken bouillon, dried oregano, and salt until smooth; set aside.
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Heat 1 cup of vegetable oil in a large skillet over medium-high heat.
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Cut 12 corn tortillas into 8 triangles each.
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Fry the tortilla triangles in batches (approximately 1/4 at a time) for 2 to 3 minutes per side until golden and crispy, then transfer them to a paper towel-lined plate.
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Remove most of the oil from the skillet, leaving about 1/4 cup, then add the blended sauce and cook on low heat for 5 minutes, stirring occasionally.
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Add the fried tortilla chips to the sauce and toss until thoroughly coated.
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Serve immediately, topped with a fried egg, cilantro, crumbled queso fresco, and avocado slices.