Chilaquiles Rojas

13 ingredients
7 steps

Ingredients

  • 8 Tortillas
  • 1 Tablespoon Canola Oil
  • 2 cups Red Chile Sauce
  • 1 cup Colby Cheese, Shredded
  • 4 Eggs
  • 1/3 cups Chopped Green Onions, For Garnish
  • 1/3 cups Chopped Red Onion, For Garnish
  • FOR THE RED CHILE SAUCE:
  • 8 ounces, weight Red Chile Pods
  • 6 cups Water, Plus More For Boiling Chile Pods
  • 6 Tablespoons Flour
  • 4 cloves Garlic
  • 1 Tablespoon Salt

Directions

  1. 1
    Cut the tortillas into quarters. In a large skillet, heat the oil and fry the tortilla pieces until crunchy. Lower the heat to low.
  2. 2
    Add the red chile sauce and mix gently through the tortilla pieces. Top with the shredded cheese and cook until the cheese just starts to melt.
  3. 3
    Remove from the heat and serve with your choice of eggs. Garnish with chopped green and red onions.
  4. 4
    For the sauce:
  5. 5
    Remove the stems, seeds and veins from the chile pods. Rinse with cold water. Add the chiles to a pot and add enough water just to cover them. Bring to a boil and simmer covered for 20 minutes. After 10 minutes turn the chiles over to cook evenly. Drain and cool.
  6. 6
    In a blender, mix 3 cups of water, half of the cooked chile pods, 3 Tablespoons flour, 2 cloves garlic and half the salt. Blend until smooth. Strain the sauce removing any seeds. Repeat this process with the rest of the ingredients and set aside to cool.
  7. 7
    Recipe from Muy Bueno Cook Book.

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