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Red Chilaquiles

A vibrant and spicy Mexican staple featuring crispy tortilla chips simmered in a rich tomato and chili sauce.

40 min Easy Mexicana 2 servings
Red Chilaquiles

The story behind

Every time I smell red salsa simmering, I think of brunch with friends where nobody is in a rush. Chilaquiles are the soul of Mexican breakfasts—hearty, spicy, and infinitely customizable. This version with chicken and a runny egg is my personal favorite because the yolk creates a creamy sauce that mixes perfectly with the heat of the serranos. It's best enjoyed in the morning, perhaps with a side of refried beans. To drink? A cold horchata or a hot chocolate is the way to go to soothe the spice.

Instructions

  1. 1
    Blend the boiled tomatoes with peppers, onion, and a clove of garlic to create a smooth red sauce.
  2. 2
    Simmer the sauce in a hot pan with a bit of oil until the flavor deepens and it thickens slightly.
  3. 3
    Toss the tortilla chips into the sauce, coating them well but working fast to keep some crunch.
  4. 4
    Plate the soaked chips, top with the shredded chicken and carefully place the fried egg on top.
  5. 5
    Garnish with onion rings, crumbled cheese, and fresh cilantro. Serve immediately.

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