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 tblsp chopped cilantro; 1 lime, juiced; 1 tsp salt; 1/4 cup(s) corn oil; 12 corn tortillas, each cut into 8 wedges

Ingredients

Servings:

For the Chilaquiles Rojos

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

For the Salsa Rojos (Red Sauce)

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 tblsp

chopped cilantro

lime, juiced

1 tsp

salt

For the Tortilla Chips

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.

Step 2

Pulse until slightly chunky and mixed. Set it aside.

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.