Quick Chilaquiles Rojos

Name: Quick Chilaquiles Rojos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 10 Tortillas; 1/4 cup Vegetable Oil; 1 15-ounce can Canned Tomatoes; 2 cloves Garlic; 1/2 cup Vegetable Broth; 1/2 tsp Cumin; 1/2 tsp Salt; 1/4 tsp Black Pepper; 4 Eggs; 1/4 cup Crema Mexicana

A simple yet flavorful dinner of crispy tortilla pieces simmered in a homemade red sauce, topped with scrambled eggs and fresh crema.

10mPrep

20mCook

30mTotal

2Servings

10Ingredients

Ingredients

Tortillas10
Vegetable Oil1/4 cup
Canned Tomatoes1 15-ounce can
Garlic2 cloves
Vegetable Broth1/2 cup
Cumin1/2 tsp
Salt1/2 tsp
Black Pepper1/4 tsp
Eggs4
Crema Mexicana1/4 cup

Steps

Cut tortillas into wedges or squares. Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla pieces in batches until golden and crisp. Remove with a slotted spoon and set aside.
To make the sauce, combine canned tomatoes with their juice, garlic, and vegetable broth in a blender. Blend until smooth.
Pour the sauce into the same skillet, discarding all but one tablespoon of oil. Season the sauce with cumin, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, until slightly thickened.
Add the crispy tortilla pieces to the sauce and toss gently to coat. Cook for 1-2 minutes, just until the tortillas begin to soften but still have some texture.
In a separate bowl, whisk the eggs. Push the tortillas to one side of the skillet and pour the eggs onto the empty side. Scramble until just cooked through.
Gently mix the scrambled eggs with the saucy tortillas. Divide between two plates and drizzle with Crema Mexicana before serving.

Tips

For extra heat, add a pinch of paprika or a dash of your favorite hot sauce to the tomato sauce.
If you prefer softer chilaquiles, let the tortillas simmer in the sauce for a couple of minutes longer.
Save time by using store-bought tortilla chips instead of frying your own tortillas, but be mindful of their salt content.