Roscoe's Chilaquiles Recipe

Ingredients

Salsa Roja

• 3 guajillo chile peppers, seeds removed
• 1 ancho chile pepper, seeds removed
• 4 cups boiling water
• 4 Roma tomatoes, quartered
• 1 white onion, quartered
• 3 garlic cloves, peeled
• 2 tablespoons olive oil
• 1 beef bouillon cube
• 2 culantro leaves
• 1 lime, juiced
• Salt and freshly ground black pepper to taste

Chilaquiles

• 2 1/4 cups oil, divided
• 12 soft corn tortillas, cut into 8 wedges each
• 4 large eggs
• 1/4 cup Mexican crema, or as needed
• 1/2 cup crumbled cotija cheese
• 1 avocado, sliced, or to taste
• 1/4 cup cilantro leaves, or to taste
• 1 lime, quartered
• 1/4 teaspoon Mexican oregano, or to taste

Directions

For the salsa roja, start by pouring the boiling water over the peppers and letting them sit for about 15 to 30 minutes to soften. While the peppers are soaking, heat 2 tablespoons of olive oil in a skillet over high heat. Add the tomatoes, onion, and garlic, and sear them until they are charred, about 2 minutes. Once softened, transfer the peppers, charred vegetables, and 1 cup of the soaking liquid into a blender. Reserve the remaining 3 cups of chile water. Blend everything until smooth, then strain the sauce and return it to the skillet.

Cook the salsa over medium heat, scraping up any charred bits from the bottom of the pan. Add 2 cups of the remaining chile water and let it simmer until the sauce reduces by about a third. Stir in the bouillon cube, the final 1 cup of chile water, the culantro leaves, and lime juice. Stir until the bouillon cube is dissolved and season with salt and freshly ground black pepper to taste.

For the chilaquiles, heat the oil to 350F (175C) in a large saucepan over medium heat. Fry the tortilla wedges in batches until they are crisp and golden, about 2 minutes per batch. Remove the chips from the oil and set aside on a paper towel-lined plate to drain excess oil.

For each serving, heat 1 tablespoon of oil in a small nonstick skillet over medium heat. Crack an egg into the pan and cook until the outer edges become opaque, about 1 minute. Flip the egg and cook for another 1 to 2 minutes, until the whites are fully cooked but the yolk remains runny.

To assemble the chilaquiles, add a handful of the crispy tortilla chips into the salsa roja and toss to coat the chips evenly. Use a slotted spoon to transfer the chips to a serving plate. Drizzle the dish with Mexican crema, top with a fried egg, and sprinkle with crumbled cotija cheese, sliced avocado, and cilantro leaves. Squeeze lime juice over the top and drizzle with more salsa roja. Finally, sprinkle with oregano and repeat the process for the remaining servings.

Cook's Note: If you can't find culantro, fresh cilantro can be used as a substitute.

Nutrition Facts (per serving):

• Calories: 856
• Total Fat: 66g (84% Daily Value)
• Saturated Fat: 12g (60% Daily Value)
• Cholesterol: 214mg (71% Daily Value)
• Sodium: 726mg (32% Daily Value)
• Total Carbohydrate: 58g (21% Daily Value)
• Dietary Fiber: 15g (55% Daily Value)
• Total Sugars: 6g
• Protein: 18g (37% Daily Value)
• Vitamin C: 52mg (58% Daily Value)
• Calcium: 289mg (22% Daily Value)
• Iron: 4mg (21% Daily Value)
• Potassium: 1166mg (25% Daily Value)