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- 1
Toast the anchos
Heat a dry skillet over medium and toast the ancho chiles about 1-2 minutes per side. You're looking for the peppers to puff up and the skin to turn a deeper red. Drop them straight into a pot of boiling water, cover, and kill the heat. Let them soak for 30 minutes until soft and bendy.
- 2
Sauté the aromatics
While the anchos soak, heat 1 tablespoon of vegetable oil in a pan over medium. Add the chopped white and red onion and cook about 5 minutes to soften. Stir in the chopped garlic and chopped Roma tomato and give it one more minute, until the garlic smells incredible.
- 3
Blend the red sauce
Pull the stems off the softened ancho peppers and roughly chop them. Toss them into a food processor along with the sauteed onion mixture, the red wine vinegar, cumin, Mexican oregano, honey, a generous pinch of salt and pepper, and about 1 cup of the ancho soaking liquid. Blend until completely smooth.
- 4
Strain and stir in the tomato sauce
Press the blended sauce through a fine-mesh strainer into a bowl, using a wooden spoon to push it through. Stir in the can of tomato sauce. This is your red gold — taste and add more salt if it needs it.
- 5
Fry the chips
Pour the canola oil into a wide pan and heat over medium. You want it shimmering, not smoking. Cut each corn tortilla into 6 wedges. Fry them in batches a couple minutes per side until they just start to brown around the edges. Pull them out and drain on paper towels, then hit them with salt right while they're hot.
- 6
Sauce the chips
Warm the red ancho sauce in a wide skillet over medium heat. Add the fried tortilla chips and gently toss to coat every wedge in that glossy red sauce. Don't go too crazy with the stirring — you want the chips coated but not pulverized.
- 7
Top and serve
Pile the saucy chips into shallow bowls or plates. Crumble queso fresco over the top, then scatter on the diced Roma tomato, sliced jalapeno, sliced avocado, and plenty of chopped cilantro. Crown each plate with a fried egg or two. Eat immediately while the chips still have a little crunch.
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Chilaquiles Rojos
Created by: TacoEveryDay
Ingredients
- 2 ancho chili peppers
- 1 tbsp vegetable oil
- 1/4 cup white onion
- 1/4 cup red onion
- 2 garlic cloves
- 1 Roma tomato
- 1 tbsp red wine vinegar
- 1/2 tsp ground cumin
- 1 tsp Mexican oregano
- 1 tbsp honey
- 15 oz tomato sauce
- 6 corn tortillas
- 1 cup canola oil
- salt
- black pepper
- 1/2 cup queso fresco
- 1 Roma tomato for topping
- 1 jalapeno pepper
- 1 avocado
- 1/4 cup fresh cilantro
- 2 eggs
Instructions
- Toast the anchosHeat a dry skillet over medium and toast the ancho chiles about 1-2 minutes per side. You're looking for the peppers to puff up and the skin to turn a deeper red. Drop them straight into a pot of boiling water, cover, and kill the heat. Let them soak for 30 minutes until soft and bendy.
- Sauté the aromaticsWhile the anchos soak, heat 1 tablespoon of vegetable oil in a pan over medium. Add the chopped white and red onion and cook about 5 minutes to soften. Stir in the chopped garlic and chopped Roma tomato and give it one more minute, until the garlic smells incredible.
- Blend the red saucePull the stems off the softened ancho peppers and roughly chop them. Toss them into a food processor along with the sauteed onion mixture, the red wine vinegar, cumin, Mexican oregano, honey, a generous pinch of salt and pepper, and about 1 cup of the ancho soaking liquid. Blend until completely smooth.
- Strain and stir in the tomato saucePress the blended sauce through a fine-mesh strainer into a bowl, using a wooden spoon to push it through. Stir in the can of tomato sauce. This is your red gold — taste and add more salt if it needs it.
- Fry the chipsPour the canola oil into a wide pan and heat over medium. You want it shimmering, not smoking. Cut each corn tortilla into 6 wedges. Fry them in batches a couple minutes per side until they just start to brown around the edges. Pull them out and drain on paper towels, then hit them with salt right while they're hot.
- Sauce the chipsWarm the red ancho sauce in a wide skillet over medium heat. Add the fried tortilla chips and gently toss to coat every wedge in that glossy red sauce. Don't go too crazy with the stirring — you want the chips coated but not pulverized.
- Top and servePile the saucy chips into shallow bowls or plates. Crumble queso fresco over the top, then scatter on the diced Roma tomato, sliced jalapeno, sliced avocado, and plenty of chopped cilantro. Crown each plate with a fried egg or two. Eat immediately while the chips still have a little crunch.