Chilaquiles Rojas with Eggs
The name Chilaquiles comes from the Nahuatl language, meaning chilis and greens. Fried tortilla triangles, rich red chile sauce, eggs and cream come together to make a delicious Mexican breakfast platter.
Servings 4
Ingredients
- 12 fresh corn tortillas
- 1½ pounds (about 3) large tomatoes Roma tomatoes are fine too
- 1 medium red onion
- 1 whole head garlic
- olive oil for drizzling over tomatoes and garlic
- ¼ cup canola oil for frying tortillas
- 1 can chipotle chiles in adobo remove 3 chiles and store the rest of the can for later
- 1 Tbsp canola or peanut oil
- 1¼ cup vegetable or chicken broth
- 4 large eggs
- 1 bunch fresh cilantro optional
- 2 avocados optional
- 1 pint Mexican crema or sour cream optional
- 8 ounces queso fresco or cotija optional
- refried beans optional
Instructions
- Move an oven rack to the top position. Pre-heat oven to 400°.
- Cut the top off of the garlic head and drizzle with a little olive oil. Set garlic in an oven safe dish and put in pre-heated oven for 5 minutes while you are prepping your tomatoes and onion.
- Cut the tomatoes in half. Cut the onion into 1 inch wedges. Place in a 9 x 9 oven dish, drizzle with a little olive oil and put on the rack next to the garlic. Broil for another 15 minutes.
- While the vegetables are roasting, cut tortillas into triangle shaped wedges. Heat ¼ cup of oil in an oven safe skillet until shimmering. Fry the tortilla wedges in batches until golden and crispy. Remove to a paper towel lined plate and set aside.
- Remove vegetables from the oven and allow to cool for a few minutes. (Do not turn off the oven.) Press the garlic head and squeeze the cloves out of their skins.
- Place tomatoes, onions, garlic cloves, 3 chipotles in adobo and ½ cup broth in a food processor or blender and pulse until just blended but not pureed.
- Heat 1 Tbsp oil in a skillet and add the sauce to the skillet. Stir over medium heat for about 10 minutes adding broth as needed to get the sauce to the consistency of a juicy, chunky salsa.
- Add the tortilla chips and stir carefully to coat the chips. Cook until the tortillas are heated through but not broken, about 3 minutes. Taste and season with salt as needed.
- Make 4 little wells in the salsa. Break each egg into each well and cook for 1 minute, then place the skillet in the oven for another minute until eggs are cooked to your preference.
- Remove from oven and serve hot from the skillet, family-style.
- You can top it all with crema, cotija, cilantro, avocado, refried beans or anything else you like OR serve the toppings in bowls for your guests to make up their own plates.