Chilaquiles Rojos
Crisp tortilla chips tossed in a red chile and tomato salsa, topped with fried eggs, crema, queso fresco and avocado.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Chilaquiles were born as a way to use up yesterday's tortillas, and they became one of Mexico's favorite breakfasts. Crisp tortilla chips, called totopos, are tossed in a warm salsa just long enough to soak up the flavor, then crowned with fried eggs, crema, crumbled cheese, onion and avocado. Eat them right away, while the chips still have a little crunch.
The Thermomix® TM7™ cooks tomatoes, guajillo chiles, onion and garlic in broth and blends them into a smooth red salsa while you fry the tortilla wedges in a skillet on the stove. A quick simmer of the salsa in the same skillet, a toss with the chips, eggs on top, and breakfast is on the table.
Made in the Thermomix® TM7™
Chilaquiles Rojos
Makes: 4 servings
- Prep15 min
- Cook30 min
- Total45 min
- Serves4
Ingredients
For the salsa roja
For the chilaquiles
To serve
Instructions
- Place the tomatoes, guajillo and árbol chiles, onion, garlic, broth, salt and oregano in the mixing bowl. Place the simmering basket on the mixing bowl lid instead of the measuring cup and cook 15 min/100°C (212°F)/speed 1.
- Put the measuring cup in place and blend 1 min/speed 5-10, increasing speed gradually, until smooth.
- Meanwhile, cut each tortilla into 6 wedges. In a large skillet on the stove, heat 1 cm (1/2 in) of oil to 180°C (360°F). Fry the wedges in batches for 1 to 2 minutes, turning once, until golden and crisp. Drain on paper towels and sprinkle lightly with salt.
- Pour the oil out of the large skillet, leaving about 1 tbsp. Add the salsa carefully (it splatters) and simmer over medium heat for 3 to 4 minutes, until slightly thickened.
- Meanwhile, in a nonstick skillet, fry the eggs in a little oil over medium heat for 3 to 4 minutes, until the whites are set and the yolks are still runny.
- Add the chips to the salsa and toss gently for 30 to 60 seconds, until coated but still a little crunchy.
- Top with the fried eggs, crema, queso fresco, red onion, cilantro and avocado, and serve at once.
Tips
- Shortcut: use 200 g (7 oz) of thick, unsalted tortilla chips instead of frying your own. Thin chips get soggy fast.
- Some like chilaquiles soft and saucy, others crunchy. For the soft style, leave the chips in the salsa a little longer.
- Add shredded chicken with the chips for a heartier plate, or use the salsa verde from the enchiladas verdes recipe to make chilaquiles verdes.
- The salsa keeps 5 days in the fridge, so you can blend it the night before.
