Chilaquiles Rojos with Fried Eggs and Cotija

Chilaquiles Rojos with Fried Eggs and Cotija ingredients

• 1.5 lbs Roma tomatoes
• 1/2 white onion
• 3 garlic cloves
• 8-10 dried chile de arbol
• 2 cups chicken or vegetable broth
• 1 tsp salt
• 1/2 tsp sugar
• 2 tbsp vegetable oil
• 12 corn tortillas
• 2 cups vegetable oil
• 4 large eggs
• 1/2 cup cotija cheese
• 1/2 cup Mexican crema or sour cream
• 1/4 small red onion
• 1/4 cup fresh cilantro

Watch how to make Chilaquiles Rojos with Fried Eggs and Cotija

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Chilaquiles Rojos with Fried Eggs and Cotija

1. Prepare the chiles: Heat a dry skillet over medium heat. Add the 8-10 dried chile de arbol and toast for 1-2 minutes, stirring constantly, until fragrant and slightly darkened. Be careful not to burn them. Remove from heat and set aside.
2. Prepare the salsa base: In a medium saucepan, cover the 1.5 lbs Roma tomatoes, 1/2 white onion, and 3 garlic cloves with water. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the tomatoes are very soft and their skins begin to split.
3. Blend the salsa: Drain the boiled vegetables and transfer them to a blender along with the toasted chiles, 2 cups chicken or vegetable broth, 1 teaspoon salt, and 1/2 teaspoon sugar. Blend until completely smooth.
4. Cook the salsa: Heat 2 tablespoons vegetable oil in a large deep skillet or Dutch oven over medium heat. Carefully pour the blended salsa into the hot oil. Bring the salsa to a simmer and cook for 15-20 minutes, stirring occasionally, until it thickens and darkens in color. Taste and adjust seasoning as needed.
5. Prepare the tortilla chips: While the salsa simmers, slice the 12 corn tortillas into 6-8 wedges each. In a separate large heavy-bottomed pot or Dutch oven, heat 2 cups vegetable oil to 350-375°F (175-190°C).
6. Fry the tortilla wedges in batches for 2-3 minutes per batch, until golden brown and crispy. Use a slotted spoon to transfer the fried chips to a plate lined with paper towels to drain excess oil. Season lightly with salt while warm.
7. Combine chips and salsa: Once all chips are fried, add them to the simmering salsa. Stir gently to coat all the chips evenly. Continue to cook for 2-3 minutes, just until the chips have softened slightly but still retain some bite.
8. Fry the eggs: In a separate non-stick skillet, heat a small amount of oil over medium heat. Fry the 4 large eggs to your desired doneness, ideally sunny-side up or over easy, so the yolks are still runny. Season with salt and pepper.
9. Serve the chilaquiles immediately. Divide the sauced tortillas among 4 plates. Place one fried egg on top of each serving of chilaquiles.
10. Garnish generously with 1/2 cup crumbled cotija cheese, 1/2 cup Mexican crema or sour cream, thinly sliced 1/4 small red onion, and 1/4 cup fresh cilantro before serving. The runny yolk will mix beautifully with the spicy salsa.

More recipes you might like

Browse related collections

Cook smarter with Recipe Genius

Generate recipes, build meal plans, and create shopping lists with Recipe Genius.