Name: Authentic Chilaquiles Rojos with Fried Eggs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 12 pieces Corn Tortillas, cut into quarters; 0.5 cups Vegetable Oil; 1 lbs Tomatillos, husked and rinsed; 8 whole Arbol Chiles, dried; 2 whole Garlic Cloves; 0.5 whole White Onion, roughly chopped; 1 cup Chicken Broth; 1 tsp Salt; 4 whole Large Eggs; 0.5 cups Cotija Cheese, crumbled; 0.25 cups Mexican Crema or Sour Cream; 0.25 whole Red Onion, thinly sliced; 2 tbsp Fresh Cilantro, chopped

Authentic Chilaquiles Rojos with Fried Eggs

BreakfastComfort FoodSpicy

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Corn Tortillas, cut into quarters	12 pieces	7	0g	1g	0g
Vegetable Oil	0.5 cups	241	0g	0g	27g
Tomatillos, husked and rinsed	1 lbs	36	1g	7g	1g
Arbol Chiles, dried	8 whole	3	0g	1g	0g
Garlic Cloves	2 whole	2	0g	1g	0g
White Onion, roughly chopped	0.5 whole	6	0g	1g	0g
Chicken Broth	1 cup	4	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Large Eggs	4 whole	63	6g	0g	4g
Cotija Cheese, crumbled	0.5 cups	50	3g	1g	4g
Mexican Crema or Sour Cream	0.25 cups	26	0g	1g	2g
Red Onion, thinly sliced	0.25 whole	3	0g	1g	0g
Fresh Cilantro, chopped	2 tbsp	0	0g	0g	0g

Ingredients (13)

Ingredient	Qty	Cal	P	C	F
Corn Tortillas, cut into quarters	12 pieces	7	0g	1g	0g
Vegetable Oil	0.5 cups	241	0g	0g	27g
Tomatillos, husked and rinsed	1 lbs	36	1g	7g	1g
Arbol Chiles, dried	8 whole	3	0g	1g	0g
Garlic Cloves	2 whole	2	0g	1g	0g
White Onion, roughly chopped	0.5 whole	6	0g	1g	0g
Chicken Broth	1 cup	4	0g	0g	0g
Salt	1 tsp	0	0g	0g	0g
Large Eggs	4 whole	63	6g	0g	4g
Cotija Cheese, crumbled	0.5 cups	50	3g	1g	4g
Mexican Crema or Sour Cream	0.25 cups	26	0g	1g	2g
Red Onion, thinly sliced	0.25 whole	3	0g	1g	0g
Fresh Cilantro, chopped	2 tbsp	0	0g	0g	0g

Directions

Step 1
For the salsa: Bring a pot of water to a boil. Add tomatillos and arbol chiles. Cook for 5-7 minutes until tomatillos are soft and chiles are rehydrated. Drain.
Step 2
Blend the cooked tomatillos and chiles with garlic, chopped onion, chicken broth, and salt until smooth. Set aside.
Step 3
Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla quarters in batches until golden and crisp. Remove with a slotted spoon and drain on paper towels. Season lightly with salt.
Step 4
Pour the salsa into the same skillet (drain excess oil if needed) and bring to a simmer. Cook for 5-7 minutes, stirring occasionally, until it thickens slightly.
Step 5
Add the fried tortilla chips to the simmering salsa. Stir gently until all chips are coated. Cook for 2-3 minutes, just until chips are slightly softened but still have some bite.
Step 6
In a separate pan, fry the 4 eggs to your desired doneness (traditionally sunny-side up).
Step 7
Divide the chilaquiles among four plates. Top each serving with a fried egg, a sprinkle of crumbled cotija cheese, a dollop of Mexican crema, thinly sliced red onion, and fresh cilantro. Serve immediately.