The perfect brunch – Chilaquiles Rojos

While we’re big sourdough fans at Blanco Niño, we like to mix up how we eat our eggs in the morning. In fact, these Chilaquiles Rojos are perfect anytime of day. They’re also a great way to use up a bag of chips if you can’t finish them in one sitting.

Ingredients

This recipe makes enough for 4 portions   

For the salsa roja

– 4 medium fresh tomatoes, cut in quarters 

– ½ medium brown onion, roughly chopped

– 2 cloves of garlic, peeled

– 6 guajillo chillies. Remove seeds and steam. (Ancho chilli or chilli paste can work)

– ½ tbs whole piquin chilli (or any hot dry chilli or even cayenne pepper)

– 2 chicken stock cubes

– 1 pinch of Mexican oregano (or normal oregano)

– 700ml water

– 1 tsp of rapeseed oil

– Salt to taste 

To serve

– 1-2 bags of Blanco Niño tortilla chips

– Fried black beans (check out our recipe here)

– 4 eggs

– 1 tbs of salted butter

– 1 pinch of salt

– ¼ cup of yogurt 

– 100g cheddar, crumbled with your hands

– ½ bunch of spring onions

– 2 jalapeño chillies, finely sliced 

Method

For the salsa roja

– Pour 2 cups of water on a pot and bring to a boil

– Add the tomatoes, onion, garlic and dry chillies

– Once boiling, bring down to a simmer, cover and cook for 15-20min at low heat

– Blend everything well and strain to get rid of the bits

– Heat up the oil in a pot. Once hot, add the sauce and fry until it boils, then turn the heat down and check for texture, add extra water if needed

– Season with the chicken stock cubes, a pinch of mexican oregano and salt to taste

To serve:

– Keep the sauce on a simmer

– Heat up a frying pan on medium to low heat, add a bit of butter, crack and egg, season it with salt and cook it slowly

– Heat up a pan at medium heat and add the tortilla chips, you can do it in batches

– When the egg is 2 mins away from being ready, pour a couple of ladles of salsa over the chips and toss quickly, to cover the chips in sauce

– Pour chilaquiles on a plate right away. Pour a bit of salsa on the plate if needed, the chilaquiles need to be saucy

– Drizzle the yogurt, sprinkle the cheese, serve the fried egg on top and finish with spring onion and jalapeños on top

– Serve and enjoy right away