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Chilaquiles Rojos with Ancho Chili Sauce and Fried Eggs Recipe

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4 from 39 reviews

This Chilaquiles Rojos recipe features crispy fried corn tortillas simmered in a flavorful ancho chili tomato sauce, topped with fresh queso fresco, tomatoes, jalapeños, avocado, cilantro, and fried eggs. A traditional Mexican breakfast dish that combines smoky, tangy, and spicy flavors with satisfying textures for a wholesome and delicious start to the day.

Ingredients

Sauce Ingredients

  • 2 ancho chili peppers
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped white onion
  • 1/4 cup chopped red onion
  • 2 garlic cloves, chopped
  • 1 small Roma tomato, chopped
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • Salt and pepper to taste
  • 1 tablespoon honey
  • 15 ounce can tomato sauce

Tortillas and Frying

  • 6 corn tortillas
  • 1 cup canola oil or other neutral oil
  • Salt, to taste

Toppings

  • Crumbled queso fresco
  • Diced tomato
  • Chopped jalapeño peppers
  • Sliced avocado
  • Chopped cilantro
  • 1-2 fried eggs per serving

Instructions

  1. Dry Roast Peppers: Heat a pan over medium-high heat and dry roast the ancho chili peppers for 1-2 minutes each side until they puff slightly and their skins turn a reddish color.
  2. Soak Peppers: Place the roasted peppers in a large pot of boiling water, then remove from heat. Cover and let soak for 30 minutes to soften. Reserve the soaking liquid for later use.
  3. Prepare Peppers: Remove the stems and coarsely chop the softened ancho peppers. Transfer them to a food processor.
  4. Sauté Onions: Heat vegetable oil in a pan over medium heat. Add white and red onions and cook for about 5 minutes until softened.
  5. Add Garlic and Tomato: Stir in chopped garlic and Roma tomato and cook for about 1 minute until fragrant. Transfer this mixture to the food processor with the peppers.
  6. Blend Sauce: Add red wine vinegar, ground cumin, Mexican oregano, salt, pepper, approximately 1 cup of the reserved soaking liquid, and honey to the food processor. Blend until smooth.
  7. Strain Sauce: Press the blended sauce through a coarse strainer into a bowl using a wooden spoon to remove any solids for a smoother texture.
  8. Combine with Tomato Sauce: Stir the strained ancho chili sauce together with the canned tomato sauce in a small bowl until fully combined.
  9. Prepare Tortillas: Heat canola oil in a wide pot over medium heat, ensuring the oil does not boil or smoke. Slice the corn tortillas into 6 wedges each.
  10. Fry Tortillas: Fry tortilla wedges in batches for a couple of minutes per side until they begin to brown slightly and become crispy.
  11. Drain Tortillas: Remove the fried tortilla chips and place them on paper towels to drain excess oil. Sprinkle with salt while still hot.
  12. Cook Chilaquiles: Heat the combined ancho chili and tomato sauce in a wide pan over medium heat. Once warmed, stir in the fried tortilla wedges to coat them evenly with the sauce.
  13. Serve and Garnish: Remove from heat and immediately top the chilaquiles with crumbled queso fresco, diced tomato, chopped jalapeños, sliced avocado, chopped cilantro, and 1-2 fried eggs per serving. Enjoy while warm.

Notes

  • Dry roasting the ancho peppers enhances their smoky flavor, which is key to an authentic sauce.
  • Soaking the peppers softens them and makes blending easier.
  • Use neutral oil with a high smoke point, like canola, for frying the tortillas to prevent burning.
  • Keep an eye on the frying oil temperature; too hot and the tortillas burn, too low and they absorb excess oil.
  • The dish is best enjoyed immediately after assembling for the perfect crispy yet saucy texture.
  • Fried eggs are optional but traditional and add rich protein to the meal.

Find it online: https://recipethrive.com/chilaquiles-rojos-with-ancho-chili-sauce-and-fried-eggs-recipe/