Breastfeeding Friendly Mexican Chilaquiles Rojos
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Learn more →Ingredients
4 servings
For the chips
- 12 corn tortillas (6-inch), cut into 6 wedges each
- ⅓ cup vegetable oil, plus more for frying
- ½ tsp salt
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
For the eggs
- 4 large eggs
- 1 tbsp vegetable oil
For serving
- 3 oz cotija cheese, crumbled
- 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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