Chilaquiles with Salsa Roja

How to Make Chilaquiles with Salsa Roja

1. 1

   Step 1: Char-roast the vegetables

   Heat a dry cast-iron skillet or use the broiler and char the roma tomatoes, halved onion, peeled garlic cloves, and serrano chiles until skin is blackened and blistered on all sides. Turn items frequently so they soften and pick up even char; this takes about 8–10 minutes. Transfer to a plate to cool slightly.

   For this step

   • 1 1/2 lbRoma tomatoes
   • 1 smallWhite onion
   • 3 clovesGarlic cloves
   • 2 countSerrano chiles
   • 3 tbspVegetable oil
   
2. 2

   Step 2: Blend and season the salsa roja

   Place the charred tomatoes, onion, garlic, and chiles in a blender with the chicken broth and kosher salt, then blend until mostly smooth, leaving a bit of texture if you like. Taste and adjust salt or add a splash more broth if the salsa is too thick. Set the sauce aside while you crisp the tortillas.

   For this step

   • 1 tspKosher salt
   • 1/2 cupChicken broth (or vegetable broth)
   
3. 3

   Step 3: Cut and crisp the tortillas

   Stack the corn tortillas and cut them into wedges. In a large skillet heat 2 tablespoons of the vegetable oil over medium-high heat, then fry tortilla wedges in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and return the pan to medium heat.

   For this step

   • 8 countCorn tortillas
   
4. 4

   Step 4: Simmer chips in the salsa

   Add the blended salsa roja to the skillet and cook for 3–4 minutes until it deepens in flavor and barely simmers. Add the fried tortilla wedges and toss gently to coat — you want the chips softened but not mushy, about 1–2 minutes. Remove from heat and keep warm while you fry the eggs.
   
5. 5

   Step 5: Fry eggs and finish the dish

   In a separate nonstick pan, heat the remaining 1 tablespoon oil over medium heat and fry the eggs sunny-side up or to your preferred doneness, seasoning with a pinch of salt. Plate the sauced chilaquiles, top each portion with a fried egg and a generous sprinkle of crumbled queso fresco. Serve immediately so the eggs stay runny and the chips retain a mix of crisp and tender textures.

   For this step

   • 4 largeLarge eggs
   • 1/2 cupQueso fresco, crumbled
   

1. Heat a dry cast-iron skillet or use the broiler and char the roma tomatoes, halved onion, peeled garlic cloves, and serrano chiles until skin is blackened and blistered on all sides. Turn items frequently so they soften and pick up even char; this takes about 8–10 minutes. Transfer to a plate to cool slightly.
2. Place the charred tomatoes, onion, garlic, and chiles in a blender with the chicken broth and kosher salt, then blend until mostly smooth, leaving a bit of texture if you like. Taste and adjust salt or add a splash more broth if the salsa is too thick. Set the sauce aside while you crisp the tortillas.
3. Stack the corn tortillas and cut them into wedges. In a large skillet heat 2 tablespoons of the vegetable oil over medium-high heat, then fry tortilla wedges in batches until golden and crisp, about 1–2 minutes per side. Drain on paper towels and return the pan to medium heat.
4. Add the blended salsa roja to the skillet and cook for 3–4 minutes until it deepens in flavor and barely simmers. Add the fried tortilla wedges and toss gently to coat — you want the chips softened but not mushy, about 1–2 minutes. Remove from heat and keep warm while you fry the eggs.
5. In a separate nonstick pan, heat the remaining 1 tablespoon oil over medium heat and fry the eggs sunny-side up or to your preferred doneness, seasoning with a pinch of salt. Plate the sauced chilaquiles, top each portion with a fried egg and a generous sprinkle of crumbled queso fresco. Serve immediately so the eggs stay runny and the chips retain a mix of crisp and tender textures.