Chilaquiles Rojas
8 corn tortillas
1/2 cup oil for frying
1/2 tsp. kosher salt
1 cup Hatch Red Chile Colorado
4 whole eggs
garnish:
queso fresco
crema Mexicana
cilantro
chopped onion
Directions:
Stack tortillas and cut each into 8 wedges
Heat oil in a large skillet over medium high heat
When the oil is hot, add tortillas, frying in small batches until golden brown
Remove tortillas to a paper towel lined plate to drain. Add a bit of salt
Remove most of the oil from the pan. Add red chile sauce and cook several minutes, until heated through
Add fried tortilla wedges to the red chile sauce. Stir to combine and cook til heated through
Meanwhile in another pan, cook eggs to your liking.
Serve chilaquiles with eggs and top with garnishes
Click here for Hatch Red Chile Colorado
