Chilaquiles Rojos
Ingredients
For the Salsa
- 6 Roma tomatoes
- 1 inch slice of white onion
- 1 jalapeno, I seeded but if you like spicy leave them in
- 6-8 chile de Arbol
- 2 cloves garlic, whole
- water
- oil for the salsa
- a small amount of fresh sliced onion for the salsa pan after pureeing
For the Chilaquiles
- 4 fried corn tortillas, halved or slightly broken up
- The salsa
- queso fresco cheese
- chopped onions, cilantro for garnish
Instructions
- On a Comal, griddle or iron skillet place the tomatoes, onion, garlic and chile de arbol. Turn as they brown. Remove the chile once it starts to brown because it easily burns.
- Add all the roasted ingredients to a blender or a Nutribullet like I do. Blend until smooth.
- In a skillet add about a tablespoon of oil. add the thinly sliced onion, just about one thin slice halved, then the salsa and bring to a simmer.
- Meanwhile, heat enough oil in a skillet to fry your tortillas. I half them first. Quickly fry them until crisp. Remove and drain on paper towels.
- Either add the tortilla half's or slightly broken to the simmering salsa. Allowing them to soften for just a minute or so. Remove to individual plates and top with a fried egg. Add finely chopped onion and cilantro to the top, along with the queso fresco or cheese of your choice. Enjoy!