Chilaquiles with Bright Tomato-Chile Sauce

Name: Chilaquiles with Bright Tomato-Chile Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole Avocado; 0 whole Cilantro Salsa; 3 cups Cooking Oil; 16 whole Corn Tortilla; 0.25 cup Cream-Filled Cupcake; 2 whole Dried Guajillo Chili; 4 whole Eggs; 14.5 oz Fire-Roasted Diced Tomatoes; 3 whole Garlic; 1 tsp Ground Cumin; 2 whole Jalapeño Pepper; 1 tbsp Olive Oil; 0.5 cup Queso Fresco; 2 tsp Red Wine Vinegar; 4 whole Roasted Tomatoes; 1 tsp Seasoned Salt; 0.5 tsp Water; 1 whole White Onion

Breakfast 🍳Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Sugar-Free Vegetarian 🥦Comfort-Food Pescatarian 🐟

Chilaquiles with Bright Tomato-Chile Sauce bring crunchy tortilla chips tossed in a smoky, tangy tomato and guajillo chile sauce with a gentle heat from jalapeño. Finished with a runny fried egg, creamy avocado, cooling crema, and salty queso fresco, each bite is balanced and satisfying. Serve for a hearty weekend brunch or an anytime comfort meal.

Prep20 mins
Cook30 mins
Serves4
DifficultyMedium

1

Cut each tortilla into 8 wedges. Heat oil to 350 degrees F (180 degrees C) in a large pot over medium-high heat. Fry the tortillas in batches, being careful not to crowd the pot. Cook, stirring constantly, until golden and crisp, 1 to 2 minutes. Lift them out with a slotted spoon and drain well on paper towels. Immediately sprinkle with salt to taste. Repeat with the remaining tortillas.
2

In a large saucepan, add water and guajillo chiles. Bring to a boil over high heat, lower the heat, and simmer until the chiles soften, about 5 minutes. Return the heat to medium-high and add onion, garlic, tomatoes, jalapenos, cumin, and 1 teaspoon salt. Cook, stirring occasionally, until the onion has softened, about 10 minutes.
3

Remove from the heat and carefully transfer the mixture to a blender or food processor. Add canned tomatoes, vinegar, and olive oil. Remove the center of the lid to let steam escape and blend until smooth, about 1 minute, scraping down the sides as needed.
4

In a large skillet over medium heat, add 1 cup of sauce and bring it to a simmer, stirring often. Add 1/4 of the chips and cook about 3 minutes, stirring frequently, until the chips are well coated with sauce and heated through. Transfer the chips to a plate.
5

In a separate small skillet, melt 1/2 tablespoon butter over medium heat. Crack an egg into the butter and cook over easy or to your preference. Add the egg to the chips and top with queso fresco, avocado, crema, and any other desired toppings.