Rojo Chilaquiles

10 minutes Prep Time
30 minutes Cook Time
4 Servings

A texture lover’s delight – Chilaquiles! Soft eggs, crispy chips, savory roasted tomato and chipotle salsa, and all the toppings for a new breakfast favorite. We include a method for making homemade corn tortilla chips; you can use store-bought, but they won’t compare to warm chips you make yourself. Includes recipe for Roasted Tomato and Chipotle Salsa.

Ingredients

  • Roasted Tomato and Chipotle Salsa
  • 2 (28 ounce) cans Tuttorosso® Italian Inspirations Peeled Plum Tomatoes in Puree, drained, juice reserved or 2 (28 ounce) cans Tuttorosso® Peeled Plum Tomatoes
  • 1 red onion, peeled and quartered
  • 3 tablespoons olive oil
  • 2 chipotle pepper in adobo sauce, or 2 dried chipotle chili peppers
  • 8 dried arbol chilies, or similar dried pepper
  • 4 garlic cloves, peeled
  • 1 tablespoon salt, or to taste
  • Chilaquiles
  • 2 cups vegetable oil, for frying tortilla chips
  • 10 corn tortillas, cut into 1 inch wide strips
  • 2 cups Roasted Tomato and Chipotle Salsa Recipe, recipe above
  • 1 cup reserved juice from tomaotes
  • 8 eggs
  • 2 butter
  • Garnish
  • avocado, diced
  • Sour cream
  • queso fresco, crumbled
  • Chopped fresh cilantro

Instructions

Salsa: Step one

Preheat broiler to high and position oven rack close to top.

Step two

Set a colander over a large bowl and pour in peeled plum tomatoes to strain juice; set juice aside. Place tomatoes and onion on a baking sheet and drizzle liberally with olive oil. Broil for 20 minutes, or until tomato tops are charred.

Step three

While the tomatoes and onion broil, heat a dry skillet over medium heat and add peppers and garlic. Cook for 5 to 6 minutes, tossing occasionally until chilies and garlic is lightly charred. Remove from heat.

Step four

Transfer charred chilies and garlic to a blender along with roasted tomatoes and onion; make sure to pour in any residual juice and oil from roasting pan. Add salt and blend until salsa is lightly pureed. You don’t want to over blend; you want a little texture and should see little black bits in the salsa. Refrigerate about 30 minutes or while you make the chilaquiles.

Chilaquiles: Step one

Make homemade tortilla chips by heating vegetable oil to about 400 degrees (use a thermometer to ensure heat). If your oil is not hot enough, you chips will to be greasy and not nearly as crispy. Position a metal cooling rack over a sheet pan and set next to where you are frying your chips. Working in small batches (about a handful), fry tortilla strips until they are golden and crispy. Tortilla strips will bubble and steam vigorously for about 30 desonds when they hit the hot oil. Continue cooking for 1 minute once the bubbling subsides. Using a slotted spoon, spider or tongs, carefully remove chips from the oil and transfer to the cooling rack. Repeat until all chips are fried.

Step two

Make the rojo sauce in a large frying pan or pot. Add to the pan the prepared Roasted Tomato and Chipotle Salsa and the reserved tomato juice and set over high heat. When the sauce begins to boil, reduce heat and simmer gently while you cook the eggs.

Step three

Crack eggs into a large bowl and whisk. Heat a nonstick pan over medium heat and melt the butter. Scramble the eggs however you like them (soft scramble, hard scramble, however you choose).

Step four

To assemble the chilaquiles, add chips to the warm rojo sauce and toss so the chips are evenly covered in sauce. Divide the sauce-drenched chips among 4 serving plates and divide scrambled eggs on top of the chips. Garnish with avocado, a drizzle of sour cream, and a generous pinch of queso fresco, and chopped cilantro. Serve and eat immediately.

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