Low Sodium Mexican Chilaquiles Rojos

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the chips

12 corn tortillas (6-inch), cut into 6 wedges each
Mission White Corn Tortillas Mission Yellow Corn Tortillas Super Soft Extra Thin 24 Count - 16 Oz La Banderita White Corn Tortillas 24.9 oz, 30 Count Guerrero White Corn Tortillas, 80 Count La Banderita Yellow Corn Tortillas
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⅓ cup vegetable oil, plus more for frying
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salsa roja

4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 can (14.5 oz) fire-roasted diced tomatoes
3 cloves garlic, peeled
½ white onion, roughly chopped
1 tsp dried oregano (preferably mexican oregano)
½ tsp ground cumin
1 ½ cups chicken broth
1 tbsp vegetable oil
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the eggs

4 large eggs
1 tbsp vegetable oil

For serving

3 oz cotija cheese, crumbled
Omit this
This ingredient likely doesn’t work for the diet.
½ cup mexican crema
½ white onion, thinly sliced
¼ cup fresh cilantro leaves
1 avocado, sliced (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Spread the tortilla wedges in a single layer across two baking sheets. Drizzle with the 1/3 cup vegetable oil, sprinkle with 1/2 tsp salt, and toss to coat evenly. Bake for 14–18 minutes, flipping once halfway through, until the chips are golden and crisp with no soft spots in the center.
2
While the chips bake, toast the guajillo and ancho chiles in a dry medium saucepan over medium heat for about 30 seconds per side, pressing them flat with a spatula, until fragrant and slightly darkened — watch closely, as they can scorch quickly. Cover the chiles with 2 cups of boiling water and let them soak for 15 minutes, until pliable and softened.

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