Chilaquiles Rojos Recipe
Classic red guajillo sauce, onion, cilantro, crema, pinto beans, cotija, two fried eggs with salsa verde and house red salsa.
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Ingredients
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For the Guajillo Sauce
For the Chilaquiles
Method
To Prepare the Guajillo Sauce
Prepare the Chiles
Remove the stems and seeds from the dried guajillo chiles. Rinse them under cold water.
Cook the Chiles
In a saucepan, combine the rinsed chiles, garlic cloves, diced onion, cumin powder, salt, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the chiles are tender.
Blend the Sauce
Transfer the mixture to a blender and blend until smooth. Adjust seasoning if necessary. Set aside.
To Prepare the Chilaquiles
Fry the Eggs
In a non-stick skillet, heat oil over medium heat. Crack the eggs into the skillet and fry until the whites are set and the yolks are cooked to your liking. Set aside.
Heat the Beans
In a small saucepan, heat the pinto beans over medium heat until warmed through, about 5 minutes.
Combine Tortilla Chips and Sauce
In a large skillet, add the tortilla chips and pour the guajillo sauce over them. Gently toss to coat the chips in the sauce, cooking for about 2-3 minutes until heated through.
Serve the Chilaquiles
On a serving plate, layer the sauced tortilla chips, then add the warmed pinto beans. Top with fried eggs, cotija cheese, crema, fresh cilantro, and drizzle with salsa verde and house red salsa to taste.