Chilaquiles Rojos Recipe Kit Recipe

About this recipe

Experience the vibrant flavors of Mexico with our Chilaquiles Rojos Recipe Kit! This traditional dish features crispy corn tortillas simmered in a rich, spicy red chili-tomato sauce, topped with fried eggs, sour cream, and queso fresco. Perfect for breakfast or brunch, this kit includes all the essential ingredients and easy-to-follow instructions to bring authentic Mexican cuisine to your table. Elevate your morning routine with this hearty and flavorful dish. Order now on the AnyFeast website or app and start your day with a taste of Mexico!

Ingredients

• 6 pcs White Eggs
• - Baby Tomatoes
• - Dry Red Chillies
• 150 g Sour Cream
• 100 g Garlic
• 200 g Table Salt
• 500 Ml Champion Oil

Instructions

1. 1. Set a cast-iron skillet over medium heat. Add dry red chilies and cook, pressing them against the pan and turning, until fragrant, less than 30 seconds per side. Transfer chilies to a bowl, cover with warm water, and let sit until softened, about 20 minutes.
2. 2. In a food processor, blend together softened chilies, baby tomatoes, garlic, and 1/4 cup water until smooth. Heat Champion Oil in a large, lidded Dutch oven set over medium heat. Add the chili-tomato puree and cook, stirring frequently, until slightly reduced, about 8 minutes. Add chicken broth, reduce heat to low-medium, and simmer for 20 minutes. Season with table salt and black pepper powder. Remove from heat and set aside.
3. 3. Meanwhile, cut corn tortillas into small triangles or strips (if using fresh tortillas). Heat 1/8 inch Champion Oil in a skillet over high heat. Once the oil is hot, add a third of the tortillas and fry until crisp and golden, 1-2 minutes per batch. Repeat with the remaining tortillas. Transfer to a paper-towel-lined plate and sprinkle lightly with table salt.
4. 4. Discard all but 1 tablespoon of oil from the skillet and set over medium heat. Crack white eggs into the skillet and fry until the whites are firm and the yolks are set but still soft, about 2-3 minutes. Set aside.
5. 5. Add the fried tortillas to the chili-tomato sauce in the Dutch oven and stir to coat. Set the Dutch oven over medium heat and bring the sauce to a gentle boil. Turn off the flame, cover the pot, and let sit for about 5 minutes to allow the tortillas to soften and absorb the flavors.
6. 6. Divide the tortillas and sauce among four plates. Top each serving with fried eggs, sour cream, and queso fresco as garnish. Serve immediately.