Mexican cuisine · Dough, Pasta & Rice

Chilaquiles Rojos

Crispy tortilla chips briefly tossed in guajillo-tomato sauce, topped with crema, onion rings and queso fresco.

Ingredients · for 4 servings

• 200 g tortilla chips
• 3 dried guajillo chilies
• 500 g tomatoes
• 1 onion
• 2 garlic cloves
• 300 ml chicken stock
• 150 g crema (or sour cream)
• 150 g queso fresco (or feta)
• 1/2 bunch cilantro
• 3 tbsp oil
• Salt, pepper

Instructions

1. Stem and seed the guajillo chilies, toast dry for 30 sec per side, then soak in hot water for 15 min, until soft.
2. Char the tomatoes, half the onion and the garlic in the same pan for 8 min, until the skin gets dark spots, then blend smooth with the drained chilies and the stock.
3. Heat the oil in a wide pan, pour in the sauce — it will spatter briefly — and reduce uncovered for 8–10 min, until it is thick enough to coat the back of a spoon; season with salt and pepper.
4. Cut the remaining onion into paper-thin rings, crumble the queso fresco and roughly chop the cilantro.
5. Fold the tortilla chips into the boiling sauce only right before serving and toss for just 1–2 min, so they soak up sauce but stay crunchy at the core.
6. Serve immediately on warmed plates, topped with crema, cheese, onion rings and cilantro, before the chips go soggy.