Cut the tortillas into quarters. In a large skillet, heat the oil and fry the tortilla pieces until crunchy. Lower the heat to low.

Mexican Breakfast Chilaquiles Rojos
Serves 4
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Ingredients
  1. 8 corn tortillas
  2. 1 Tablespoon canola oil
  3. 2 cups red chile sauce (recipe below)
  4. 1 cup shredded queso quesadilla or Colby cheese
  5. 1/3 cup diced green or red onions
  6. 4-8 eggs cooked any style
Red Chile Sauce
  1. 8 ounces red chile pods (Californian or New Mexico)
  2. 6 cups water
  3. 6 Tablespoons all purpose flour
  4. 4 cloves garlic
  5. 1 Tablespoon salt
Instructions
  1. 1.Cut the tortillas into quarters. In a large skillet, heat the oil and fry the tortilla pieces until crunchy. Lower the heat to low.
  2. 2.Add the red chile sauce and mix gently through the tortilla pieces. Top with the shredded cheese and cook until the cheese just starts to melt.
  3. 3.Remove from the heat and serve with your choice of eggs.
Red Chile Sauce Instructions
  1. 1.Remove the stems, seeds and veins from the chile pods. Rinse with cold water. Add the chiles to a pot and add enough water just to cover them.
  2. 2.Bring to a boil and simmer covered for 20 minutes. After 10 minutes turn the chiles over to cook evenly. Drain and cool.
  3. 3.In a blender, mix 3 cups of water, half of the cooked chile pods, 3 Tablespoons flour, 2 cloves garlic and half the salt.
  4. 4.Blend until smooth. Strain the sauce removing any seeds. Repeat this process with the rest of the ingredients and set aside to cool.
Notes
  1. I found it easier and quicker to melt the cheese under the broiler
Adapted from foodnessgracious.com
Mexipes https://mexipes.com/