Ask anyone in my family and they all have their own opinions when making chilaquiles. My sweet but assertive Tia will probably say something along the lines of “Those are almost chilaquiles,” after critiquing someone else’s version. My personal favorite way of making them is with a spicy salsa roja, soy chorizo (yes, it’s vegetarian friendly) and plenty of queso fresco.
SERVINGS:4
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
Ingredients
RED CHILE SAUCE
- 4 dried ancho chiles
- 1 28-ounce can of whole tomatoes, drained
- 1/2 medium red onion chopped
- 5 garlic cloves sliced
- 2 cups of vegetable broth
- 2 tablespoons of vegetable oil
- Kosher salt and freshly ground pepper
FOR THE CHIPS
- 1/2 cup of vegetable oil for frying
- 12 corn tortillas cut into 8 wedges each
- Kosher salt
FOR SERVING
- 4 ounces of Queso Fresco
- 5 ounces of Soy Chorizo
- 3 fried eggs
- cilantro
- finely diced red onion
- thinly sliced radishes
- 1 avocado cut in wedges or diced
Directions
MAKE THE TORTILLA CHIPS
Heat 1/2 cup oil in a large skillet over medium-high heat until shimmering. Working in small batches, add about a quarter of the tortilla wedges and cook, occasionally flipping until lightly brown and crisp. Transfer chips to prepared sheet and season with salt.
MAKE THE SLASA ROJA
Heat 2 tablespoons of vegetable oil in a large sauté pan over medium heat until shimmering. Add chopped onions and cook until they soften. Add sliced garlic and cook for about one minute more. Remove onions and garlic and set aside in a blender.
In the same pan heat 2 cups of vegetable broth, add 4 dried ancho chiles. Simmer for about 5-7 minutes to soften the chiles. Once they’re soft, remove stems and seeds from chiles and reserve 1 cup of broth.
To a blender add the cooked onions, garlic (already done), 28-ounce can of whole tomatoes drained, 4 rehydrated ancho chiles and 1 cup of reserved broth. Blend until smooth, occasionally stopping to let out steam.
Return sauce to the large sauté pan on a low simmer to keep warm, taste and adjust the seasoning with salt and pepper as needed.
ASSEMBLE THE CHILAQUILES
In a non-stick pan over medium-high heat, add the soy chorizo and cook, breaking the meat apart and stirring with a wooden spoon until browned, 3 to 4 minutes. Push the chorizo to the side of the pan and add the eggs, frying until the whites are completely cooked and the yolk is barely set.
Add the tortilla chips to the salsa roja and toss with a wooden spoon to coat, being careful not to break the chips too much. Scoop out the chips with the spoon, letting excess sauce drip back into the pan and transfer to a large serving bowl. Top with fried eggs, cooked soy chorizo, Queso Fresco, cilantro and diced red onions. Serve with avocado slices and lime wedges.
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