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
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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.
Step 4
Drain on paper towels until dry and crispy.
Step 5
Assemble the chilaquiles rojos. Pour the reserved salsa rojos into a saute pan over medium heat.
Step 6
Once the sauce is hot, add the fried tortilla wedges and coat each one with the sauce on both sides.
Step 7
Serve on a warm serving dish with guacamole, cojita, refried beans, and fried or scrambled eggs. Enjoy!
Nutrition Per Serving
View All CALORIES
339 FAT
16.3 g PROTEIN
6.4 g CARBS
45.7 g 
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