* 5 Dried Guajillo Chiles stemmed and seeded * 2 Dried Ancho Chiles stemmed and seeded * 2 Dried Morita Chiles stemmed and seeded * 2 Dried Chipotle Chiles stemmed and seeded * 2/3 cup Canned Diced Tomatoes * 2 Garlic Cloves * Kosher Salt to taste * 1/4 cup Canola Oil * 3 cups Water
# Chilaquiles
* 2 cups Canola Oil * 12 Corn Torillas cut into 1 inch squares * 6 Eggs
# Serving
* 1/2 cup Sour Cream * 1/2 cup Crumbled Queso Fresco or Feta Cheese * 1/2 cup Cilantro Leaves chopped * 2 tbsp Scallions or Chives thinly sliced
# Instructions
# Salsa
* Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes. * Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth. * Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste. Set aside.
# Chilaquiles
* When ready to serve, fry the tortillas. Set a paper towel-lined platter next to the stove. In a large skillet, preheat the 2 cups of oil until very hot, then add half of the tortillas pieces. Cook, stirring with tongs to flip and submerge the tortillas as needed, until very crispy, 6-8 minutes. Remove using a slotted spoon and transfer to a prepared plate. Repeat with remaining tortillas. * Transfer 1/4 cup of the frying oil to the skillet and crack the eggs into the hot oil. Cook the eggs “sunny side up” as this is the most attractive presentation. * Meanwhile, in a large mixing bowl toss the crispy fried tortillas with the salsa and mix to coat. * To serve, transfer chilaquiles to a large serving plate and top with sour cream, queso cheese, cilantro, green onions and a fried egg.
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You can make the recipe [HERE](https://dobbernationloves.com/food-drink/chilaquiles-rojos-traditional-mexican-breakfast-recipe/).
# Ingredients
# Salsa
* 5 Dried Guajillo Chiles stemmed and seeded
* 2 Dried Ancho Chiles stemmed and seeded
* 2 Dried Morita Chiles stemmed and seeded
* 2 Dried Chipotle Chiles stemmed and seeded
* 2/3 cup Canned Diced Tomatoes
* 2 Garlic Cloves
* Kosher Salt to taste
* 1/4 cup Canola Oil
* 3 cups Water
# Chilaquiles
* 2 cups Canola Oil
* 12 Corn Torillas cut into 1 inch squares
* 6 Eggs
# Serving
* 1/2 cup Sour Cream
* 1/2 cup Crumbled Queso Fresco or Feta Cheese
* 1/2 cup Cilantro Leaves chopped
* 2 tbsp Scallions or Chives thinly sliced
# Instructions
# Salsa
* Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes.
* Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth.
* Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste. Set aside.
# Chilaquiles
* When ready to serve, fry the tortillas. Set a paper towel-lined platter next to the stove. In a large skillet, preheat the 2 cups of oil until very hot, then add half of the tortillas pieces. Cook, stirring with tongs to flip and submerge the tortillas as needed, until very crispy, 6-8 minutes. Remove using a slotted spoon and transfer to a prepared plate. Repeat with remaining tortillas.
* Transfer 1/4 cup of the frying oil to the skillet and crack the eggs into the hot oil. Cook the eggs “sunny side up” as this is the most attractive presentation.
* Meanwhile, in a large mixing bowl toss the crispy fried tortillas with the salsa and mix to coat.
* To serve, transfer chilaquiles to a large serving plate and top with sour cream, queso cheese, cilantro, green onions and a fried egg.