Chilaquiles Rojos

Chilaquiles Rojos

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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"During my Mexico vacation, I really had Chilaquiles every morning I could. They are slightly spicy, absolutely crunchy, come with all the toppings you’ve ever liked, and are simply perfect. It’s originally a Mexican leftover dish where you reuse your corn tortilla leftovers. You cut the tortillas into triangles, and either fry or bake (or even air fry them!) them until crispy and golden brown. I woul really recommend making them yourself from real corn tortillas, unless you’re in a real hurry and the store-bought ones will have to do the trick. Traditionally, Chilaquiles are served with either Salsa roja (red salsa), or Salsa verde (green salsa). For Salsa verde; tomatillos, green chilies, cilantro, and lime juice are your ingredients. Since tomatillos are not so easy to find in Germany, I’m going for your everyday-friendly Salsa roja from tomatoes, chili, and spices. Dried chilies like Guajillo or Ancho are often used for their mild heat and slightly smoky, fruity flavors. You can also adjust the heat in these chilies. Remove the seeds for milder heat and use less amounts of the chilies themselves. You also have to be a texture master for this dish. Tortilla chips should be slightly soft, but keep some of their crunch at the same time. The trick is to pour salsa over the chips just before serving, or mix it all very briefly in the pan. If they end up too soft, add a few more chips on top right at the end!"
Difficulty
Easy 👌
Preparation
25 min
Baking
15 min
Resting
0 min

Ingredients

2Servings
MetricImperial
10
corn tortillas
500 g
tomatoes
1 tbsp
tomato paste
2
onions
2
garlic
1
dried chili
3 tbsp
olive oil
1 tsp
ground cumin
2
eggs
1
avocado
50 g
feta cheese
20 g
cilantro
1
lime
pickled red onions (for serving)
salt
pepper
sugar

Utensils

oven, cutting board, knife, baking sheet, parchment paper, 2 frying pans, cooking spoon, blender

Nutrition per serving

Cal803
Fat46 g
Protein23 g
Carb83 g
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  • Step 1/4

    Preheat oven to 200°C/400°F with fan. Cut corn tortillas into even triangles and spread them out on a baking sheet lined with parchment paper. Drizzle with a little olive oil and lightly season with salt. Bake for approx. 10–15 min. until golden brown and crispy.
    • 10 corn tortillas
    • 1 tbsp olive oil
    • oven
    • cutting board
    • knife
    • baking sheet
    • parchment paper

    Preheat oven to 200°C/400°F with fan. Cut corn tortillas into even triangles and spread them out on a baking sheet lined with parchment paper. Drizzle with a little olive oil and lightly season with salt. Bake for approx. 10–15 min. until golden brown and crispy.

  • Step 2/4

    Pick cilantro leaves from the stems, set leaves aside for serving, and finely chop stems. Peel and halve onions, peel and roughly chop garlic, and quarter tomatoes. If needed, soak dried chili in hot water. Heat olive oil in a large pan. Add onion halves and sear on both sides until browned. Then add garlic, cilantro stems, and cumin and briefly sauté. Stir in tomato paste and toast for a moment. Add tomatoes and chili and let simmer for approx. 10–15 min. Transfer everything to a blender and blend until smooth. Season with salt, pepper, and a pinch of sugar.
    • 20 g cilantro
    • 2 onions
    • 2 garlic
    • 500 g tomatoes
    • 1 dried chili
    • 1 tbsp olive oil
    • 1 tsp ground cumin
    • 1 tbsp tomato paste
    • salt
    • pepper
    • sugar
    • frying pan
    • cooking spoon
    • blender

    Pick cilantro leaves from the stems, set leaves aside for serving, and finely chop stems. Peel and halve onions, peel and roughly chop garlic, and quarter tomatoes. If needed, soak dried chili in hot water. Heat olive oil in a large pan. Add onion halves and sear on both sides until browned. Then add garlic, cilantro stems, and cumin and briefly sauté. Stir in tomato paste and toast for a moment. Add tomatoes and chili and let simmer for approx. 10–15 min. Transfer everything to a blender and blend until smooth. Season with salt, pepper, and a pinch of sugar.

  • Step 3/4

    Heat some olive oil in another pan. Carefully crack in eggs and fry over medium heat until the whites are set but the yolks are still soft. Season with salt and pepper.
    • 1 tbsp olive oil
    • 2 eggs
    • frying pan

    Heat some olive oil in another pan. Carefully crack in eggs and fry over medium heat until the whites are set but the yolks are still soft. Season with salt and pepper.

  • Step 4/4

    Return salsa to the previously used pan and heat again. Divide tortillas between plates and top with the hot salsa. Finish with the fried eggs, avocado, crumbled feta, pickled red onions, and cilantro leaves, and serve with lime wedges.
    • 1 avocado
    • 50 g feta cheese
    • 1 lime
    • pickled red onions (for serving)

    Return salsa to the previously used pan and heat again. Divide tortillas between plates and top with the hot salsa. Finish with the fried eggs, avocado, crumbled feta, pickled red onions, and cilantro leaves, and serve with lime wedges.

  • Enjoy your meal!

    Chilaquiles Rojos

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