Authentic New Mexican Red Chile Chilaquiles
A Traditional Dish with a Spicy Twist, Perfect for Any Meal.
Servings: 4
Cooking Time: Approximately 30-35 minutes
Ingredients
12 corn tortillas, cut into wedges
1/4 cup vegetable oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup shredded Monterey Jack or Queso Fresco cheese
4 large eggs
1/2 cup diced onions
1/2 cup chopped fresh cilantro
1 avocado, sliced
Lime wedges, for serving
Instructions
1. Prepare the Tortillas:
Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla wedges in batches until they are crispy and golden brown, about 2-3 minutes per side. Remove and drain on paper towels. Alternatively, you can bake the tortilla wedges in a preheated oven at 375°F (190°C) until crispy, about 10-15 minutes.
2. Make the Sauce:
In a medium saucepan, combine the Los Roast Red Chile Sauce, ground cumin, and garlic powder. Bring to a simmer over medium heat, stirring occasionally. Season with salt and pepper to taste. Reduce the heat to low and let it simmer for about 10 minutes.
3. Combine Tortillas and Sauce:
Add the crispy tortilla wedges to the skillet with the simmering sauce. Stir gently to coat the tortillas evenly with the sauce. Let them cook for about 3-5 minutes until they absorb some of the sauce but are not too soggy.
4. Cook the Eggs:
In a separate skillet, fry the eggs sunny-side up or to your preference.
5. Assemble the Chilaquiles:
Remove the skillet from heat and sprinkle the shredded cheese over the top of the tortillas. Cover the skillet for a few minutes until the cheese melts.
6. Serve:
Divide the chilaquiles among serving plates. Top each serving with a fried egg. Garnish with diced onions, chopped cilantro, and avocado slices. Serve with lime wedges on the side.