Chilaquiles Rojos

Chilaquiles are the quintessential Mexican breakfast for using day-old tortillas — fried corn chips simmered in spiced salsa until just tender but still with a little bite. Every Mexican grandmother has her version; this red chile rendition is rooted in central Mexican tradition, layered with crema, crumbled cheese, and fried eggs.

Serves: 4

Ingredients

For the salsa roja:

• 4 large ripe tomatoes (800g / 1¾ lb), quartered
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried árbol chiles
• ½ white onion, roughly chopped
• 3 garlic cloves
• 1 tsp cumin seeds
• 250ml (1 cup) chicken or vegetable stock
• 2 tbsp (30ml) vegetable oil
• Salt to taste

For the chilaquiles:

• 200g (7 oz) thick-cut corn tortilla chips, or 12 stale corn tortillas cut and fried
• 4 eggs, fried sunny-side up
• 60ml (¼ cup) Mexican crema or sour cream
• 80g (3 oz) queso fresco or mild feta, crumbled
• ½ white onion, thinly sliced
• Fresh cilantro leaves
• 2 radishes, thinly sliced

Instructions

1. Toast the dried chiles in a dry skillet over medium heat for 30 seconds per side until fragrant. Soak in boiling water 10 minutes to soften.
2. Blend the soaked chiles with tomatoes, onion, garlic, cumin, and stock until smooth.
3. Heat oil in a wide, deep skillet over medium-high. Pour in the blended salsa (it will spatter) and cook, stirring, until darkened and thickened, 8–10 minutes. Season with salt.
4. Add the tortilla chips to the simmering salsa and fold gently to coat. Cook 2–3 minutes until chips absorb some salsa but retain texture — do not let them become mushy.
5. Divide among plates. Top each with a fried egg, a drizzle of crema, crumbled queso fresco, raw onion rings, cilantro, and radish slices.

Cook's Notes: The key is timing — chips should be saucy but not soggy. Work quickly once chips hit the salsa and serve immediately. For heartier chilaquiles, stir in shredded chicken in step 4.