Name: Chilaquiles Rojos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 batch of salsa rojos, see below; 1 batch of tortilla chips, see below; refried beans, to serve; guacamole, to serve; fried or scrambled eggs, to serve; crumbled cojita cheese, to serve; 2 jalapeños, seeded and finely chopped; 1 large onion, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 4-5 Roma tomatoes or 2 large heirloom tomatoes; 1 tbsp chopped cilantro; 1 lime, juiced; 1 tsp salt; 1/4 cup(s) corn oil; 12 corn tortillas, each cut into 8 wedges

Ingredients

Servings:

batch of salsa rojos, see below

batch of tortilla chips, see below

refried beans, to serve

guacamole, to serve

fried or scrambled eggs, to serve

crumbled cojita cheese, to serve

jalapeños, seeded and finely chopped

large onion, peeled and finely chopped

garlic cloves, peeled and finely chopped

4-5

Roma tomatoes or 2 large heirloom tomatoes

1 tbsp

chopped cilantro

lime, juiced

1 tsp

salt

1/4 cup(s)

corn oil

corn tortillas, each cut into 8 wedges

Directions 7 steps | 50 Minutes

Step 1

Prepare the salsa rojos. In the jar of a blender, add the jalapeños, onion, garlic cloves, tomatoes, cilantro, lime juice and salt.

Chilaquiles Rojos Recipe: Prepare the salsa rojos.

Step 2

Pulse until slightly chunky and mixed. Set it aside.

Chilaquiles Rojos Recipe: Pulse until slightly chunky and mixed.

Step 3

Fry the tortilla chips. In a large saute pan over medium-high heat, heat the corn oil. Add the tortilla wedges and fry, using tongs to flip them, until lightly golden on both sides.