Directions 7 steps | 50 Minutes
Prepare the salsa rojos. In the jar of a blender, add the jalapeños, onion, garlic cloves, tomatoes, cilantro, lime juice and salt.
Pulse until slightly chunky and mixed. Set it aside.
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.
Drain on paper towels until dry and crispy.
Assemble the chilaquiles rojos. Pour the reserved salsa rojos into a saute pan over medium heat.
Once the sauce is hot, add the fried tortilla wedges and coat each one with the sauce on both sides.
Serve on a warm serving dish with guacamole, cojita, refried beans, and fried or scrambled eggs. Enjoy!