I make a big breakfast on Saturdays. It’s the only day that I get a chance to truly relax, drink my coffee and watch funny cat videos on Facebook and YouTube. Then, when the the caffeine kicks in, I’m ready to cook. Chilaquiles Rojos, or Red Chilaquiles, are often on the menu mainly because my little Red loves them. He asks for them almost every day. I hate playing bad cop and telling him no, especially when I want them too.
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You start with the corn tortillas. Cutting them into triangles like a pizza. From there, fry ‘em up in hot oil. This finishes up very quickly. Just a few minutes on each side until they are golden brown. Lay them out on a paper towel to drain any excess oil (“Grease is Not the word that you’ve heard” here). This is also your only opportunity to add salt. Act quickly. The oil will help it stick to tortilla. You know how most tortilla chips are salty. Don’t go crazy with the salt or your Chilaquiles Rojos, or Red Chilaquiles, will be way too salty. The flavor of this dish mostly comes from the red salsa.
From here, add the red salsa to the pan. Stir constantly for one minute to heat it up. You can use your favorite salsa, or THIS is the one I usually buy when I don’t want to make my own. If you have time, you can also make MY RECIPE. Now return the tortilla chips to the pan. Using tongs, gently coat them in the salsa. Turn off the heat. Cover and set aside. It’s time to fry up a few eggs.
To serve, add the chilaquiles to the plate, and top with a fried egg. It’s egg-cellent. After all, what’s a good, hearty breakfast without a fried egg? Am I right, or am I right?! I like to serve my Chilaquiles Rojos, or Red Chilaquiles, with a side of Amy’s Vegetarian Organic Refried Beans, Light in Sodium Traditional, 15.4 Ounce (Pack of 12). You can also serve with toasted bolillo or shredded lettuce. And before you’re off to church, you can say “Lettuce pray.” 🙂
- 5 corn tortillas, sliced into triangles
- 1 cup oil
- 1 cup salsa roja, or Mexican red salsa
- 8 eggs
- Queso fresco
- Slices of white onion
- Sour Cream
- In a large skillet, heat the oil.
- Add the corn tortillas, working in small batches.
- Do not overcrowd the pan, or the tortilla will not fry properly.
- Fry for 1 minute on each side, or until golden brown.
- Remove from pan and drain excess oil on a paper towel.
- Return the fried tortillas to the pan along with the salsa verde.
- Under low to medium heat, toss gently to coat the tortillas in the salsa.
- Cook for 3 minutes.
- Remove from heat and cover.
- In a separate pan, fry the eggs.
- To plate, add chilaquiles then top with eggs, queso fresco, onion, sour cream, and cilantro.