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Chilaquiles Rojos
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Brief Description
Soothing Mexican scramble with torn and fried corn tortillas, salsa, cheese, and eggs
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Main Ingredient
Tortillas
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Category: Breakfast
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Cuisine: Mexican
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Prep Time: 60 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
WSJ Off Duty, 6/15/2013, adapted from "Rick Bayless's Mexican Kitchen" (Scribner)
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Tags:
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Notes:
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Posted By: wsjrecipes
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Posted On: Jun 18, 2013
Number of Servings:
Ingredients:
- 2 ounces - Dried Ancho Chilies stemmed, seeded, and torn into small pieces
- 15 ounces - Fire-Roasted Tomatoes 1 can`
- 5 cloves - Garlic chopped
- 1 cups - Water
- 2 tablespoons - Vegetable Oil plus more for frying
- 3 cups - Vegetable or Chicken Broth
- - Salt and Freshly Ground Pepper to taste
- 8 - Corn Tortillas cut into triangles
- 4 - Eggs
- - Sour Cream garnish
- - Queso Fresco garnish
Directions:
1. Set a cast-iron skillet over medium heat. Add chilies and cook, pressing them against the pan and then turning, until fragrant, less than 30 seconds per side. Transfer chilies to a bowl, cover with warm water and let sit until softened, about 20 minutes.
2. In a food processor, blend together chilies, tomatoes, garlic and water until smooth. Heat oil in a large, lidded dutch oven set over medium heat. Add chili-tomato purée and cook, stirring frequently, until slightly reduced, about 8 minutes. Add broth, reduce heat to low-medium, and simmer 20 minutes. Season with salt and pepper. Remove from heat and set aside.
3. Meanwhile, heat 1/8 inch oil in skillet over high heat. Once oil is hot, add a third of tortillas and fry until crisp and golden, 1-2 minutes. Repeat with remaining tortillas. Transfer to a paper-towel-lined plate and sprinkle lightly with salt.
4. Discard all but 1 tablespoon oil from skillet and set over medium heat. Add eggs and fry until whites are firm and yolks are set but still soft, 2-3 minutes. Set aside.
5. Add tortillas to chili-tomato sauce in dutch oven and stir to coat. Set dutch oven over high heat and bring sauce to a boil, then turn off flame and cover pot. Let sit, covered, until tortillas soften, about 5 minutes. Divide tortillas and sauce among four plates and top with eggs, sour cream and queso fresco.
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