Red Chilaquiles Recipe
Chilaquiles are probably the most famous Mexican breakfast around the world. These delicious fried tortilla chips, smoother in a spicy guajillo and arbol chilli salsa are to die for. They are the cure of all bad things, but they are especially good to cure hangovers. We love having our chilaquiles with fried eggs.
Time 1 hr
15 Mextrade corn tortillas cut into triangles
4 Mextrade dried guajillo chillies stem off, seeds off
2 Mextrade arbol chillies or 4 if you want them spicy, stem off, seeds in
3 medium tomatoes
1/2 onion finely chopped
2 cups water
1 tsp salt
2 cups vegetable oil
- Fresh chopped coriander
- Sliced white onion
- Feta cheese
- Avocado slices (optional)
- Sour cream (optional)
Start by cutting the tortillas into little squares with a knife or kitchen scissors. Heat the oil on a large frying pan to medium heat. Fry the tortilla chips in small batches. Don’t overcrowd the frying pan otherwise they will stick to each other. Fry them for 1 minute on each side or until crunchy and golden brown. Remove them and place them on top of kitchen paper towel to remove the excess of oil. Once they are all fried, reserve.
Then make the sauce. Place the cleaned and deseeded guajillos and arbol chillies in a saucepan together with the onion and tomato. Add the 2 cups of water. Bring to a boil and lower the heat. Simmer for 10 minutes. Then blend the vegetables with the chillies, a small amount of the cooking water (reserve the leftover in case it is needed) and salt. Pass through a sieve and bring back to the saucepan and cook for 10 minutes. Set aside and keep warm.
Have the toppings ready. Then fry the eggs to your taste. To serve the chilaquiles, place them in a large bowl, pour the spicy salsa and mix, covering every single fried tortilla chip. Serve on a platter or individual plates and garnish with feta cheese, sliced onion and coriander. Eat immediately.