Chilaquiles Rojos (Soy-Free)

Instructions

1. 1Prepare the chile sauce: Place the 2 dried guajillo chiles in a heatproof bowl. Pour enough hot water over them to cover completely. Let them rehydrate for 20 minutes, or until softened. Once softened, carefully remove the stems and seeds from the 2 dried guajillo chiles. Place the rehydrated chiles into a blender along with the about 790 g diced tomatoes, 1/2 diced onion, 2 cloves garlic, and 1/2 cup chicken broth. Blend until the mixture is completely smooth. Season the sauce with salt and pepper to your taste.
2. 2Cook the sauce: Heat the 2 tablespoons of olive oil in a large skillet over medium-high heat (190.6°C / 190°C). Once the oil is shimmering, carefully pour in the blended chile sauce. Bring the sauce to a simmer, then reduce the heat to low. Let the sauce simmer gently for 15 minutes, stirring occasionally, until it has thickened slightly. The sauce is ready when it coats the back of a spoon.
3. 3Add tortilla chips: Add the about 340 g soy-free corn tortilla chips to the simmering sauce in the skillet. Gently toss the chips to coat them evenly with the sauce. Cook for 3-5 minutes, stirring gently, until the chips have softened slightly but still retain some crispness. You want them tender but not completely mushy.
4. 4Fry eggs: While the chips are softening, heat a separate small skillet over medium heat (176.7°C / 175°C). Crack the 4 large eggs into the skillet. Cook for 2-4 minutes, or until the whites are set and the yolks are cooked to your preference (runny or firm). Season the eggs with salt and pepper to taste.
5. 5Assemble: Divide the chilaquiles evenly among four plates. Top each serving of chilaquiles with the 1/2 cup Oaxaca cheese, allowing it to melt slightly from the heat of the dish. Place one fried egg on top of each serving. Garnish with the 1/4 cup chopped cilantro.
6. 6Serve immediately.

Related Guides