Chilaquiles Rojos (Tortilla Chips with Red Salsa)
During my vacation in Mexico, I ate chilaquiles every single morning. They're a little spicy, incredibly crunchy, and come with so many delicious toppings – simply perfect! Originally, they were a Mexican way to use up leftover corn tortillas.
Ingredients · Servings 2
- 10 Maytortillas
- 500 g Tomatoes
- 1 tbsp tomato paste
- 2 onions
- 2 garlic
- 1 dried chili
- 3 tablespoons olive oil
- 1 tsp ground cumin
- 2 Owner
- 1 Avocado
- 50 g feta cheese
- 20 g Coriander
- 1 lime
- pickled red onions (for serving)
- Salt
- Pfeffer
- Zucker
Method · 40 min
- Preheat the oven to 200°C (390°F) using the convection setting. Cut the corn tortillas into equal-sized triangles and arrange them on a baking sheet lined with parchment paper. Drizzle with a little olive oil and lightly salt. Bake in the oven for about 10–15 minutes until golden brown and crispy.
- Pluck the coriander leaves from the stems, reserving some for serving, and finely chop the stems. Peel and halve the onions, peel and roughly chop the garlic, and quarter the tomatoes. If necessary, soak the dried chili in hot water. Heat the olive oil in a large pan. Add the onion halves and sauté on both sides until browned. Then add the garlic, coriander stems, and cumin, and sauté briefly. Stir in the tomato paste and toast briefly. Then add the tomatoes and chili and simmer for about 10–15 minutes. Finally, transfer everything to a blender and purée until smooth. Season to taste with salt, pepper, and sugar.
- Heat a little olive oil in another pan. Carefully crack the eggs into the pan and fry them sunny-side up over medium heat until the whites are set and the yolks are still runny. Season with salt and pepper.
- Return the salsa to the pan used previously and heat through. Arrange the tortillas on plates and top with the hot salsa. Garnish with fried eggs, avocado, crumbled feta, pickled red onions, and cilantro leaves, and serve with lime wedges.
