Chilaquiles Rojos

Scale the recipe

Ingredients

• Corn tortillas (6-inch)
  $ per tortilla · prices vary by store
• Vegetable oil (for frying chips)
  $ per fl oz · prices vary by store
• Tomatillos, husks removed
  $ per oz · prices vary by store
• Roma tomatoes
  $ per oz · prices vary by store
• White onion
  $ per oz · prices vary by store
• Garlic cloves
  $ per clove · prices vary by store
• Serrano peppers
  $ per pepper · prices vary by store
• Chicken or vegetable broth
  $ per fl oz · prices vary by store
• Large eggs
  $ per egg · prices vary by store
• Queso fresco, crumbled
  $ per oz · prices vary by store
• Mexican crema (or sour cream)
  $ per oz · prices vary by store
• Fresh cilantro
  $ per bunch · prices vary by store

Steps

1. Cut the into 6 triangles each. Pour of oil into a large skillet to about 1/4 inch deep and heat over medium-high until a corner of tortilla sizzles on contact.
2. Fry the triangles in batches, 1 to 2 minutes per side, until crisp and pale golden. Drain on a wire rack or paper towels and sprinkle with salt while hot.
3. For the salsa: in a dry skillet over high heat, char the tomatillos, tomatoes, onion quartered, and serranos 8 minutes, turning once, until blackened in spots.
4. Blend the charred vegetables with the garlic and of broth until smooth. Pour back into the skillet and simmer 10 minutes, seasoning with salt to taste. It should be pourable but thick enough to coat a spoon - adjust with a splash more broth if it is too thick.
5. In a nonstick skillet, fry the sunny-side up (or scrambled, if you prefer) and set aside.
6. Toss the fried chips in the hot salsa just until every chip is coated, then divide among 4 plates immediately - chilaquiles go from crisp to soft fast, so this step happens right before serving.
7. Top each plate with a fried egg, of queso fresco, a drizzle of crema, and chopped cilantro. Serve right away.