A recipe from Gemo
Chilaquiles Rojos
A Mexican breakfast skillet of crisp corn tortilla chips quickly tossed in warm red tomato-chile salsa, then finished with sour cream, fresh cheese, onion, cilantro, and optional fried eggs.
Method
- 01
Blend 700 g tomatoes, half of the onion, 2 garlic cloves, 1 jalapeno, and 240 ml stock until mostly smooth. If the tomatoes are very watery, start with only half the stock and add more later as needed.
- 02
Heat 1 tablespoon of the oil in a wide skillet over medium-high heat. Pour in the salsa carefully, season with 1 teaspoon salt, and simmer for 10 to 12 minutes, stirring occasionally, until the raw tomato flavor softens and the sauce lightly thickens.
⏱ 12 min
- 03
While the salsa simmers, fry the eggs if using them. Heat the remaining 1 tablespoon oil in a nonstick pan and cook the eggs to your preferred doneness, then keep them warm.
⏱ 5 min
- 04
Reduce the salsa to medium heat. Add 250 g tortilla chips in two handfuls, folding gently so they are coated but not crushed. Cook for 1 to 2 minutes, just until the chips are hot and slightly softened at the edges; add a splash of stock or water if the pan looks dry.
⏱ 2 min
- 05
Divide the chilaquiles among plates right away. Top with sour cream, crumbled fresh cheese, the remaining sliced onion, cilantro, lime wedges, and the fried eggs if using.
Nutrition
