Chilaquiles

Step 3: Cook the tortilla chips & serve

    • salsa roja

  • Remaining components

    • eggs
      , fried
      1
    • tortilla chips
      , thick
      a serving1/4 bag
    • cooking oil
      a spoonful
    • chicken broth
      as needed
    • queso fresco
      , crumbled
      to taste
    • crema
      for garnish
    • pickled onions
      for garnish
    • cilantro
      for garnish

Add a drizzle of oil and a serving of the salsa roja (1 part) to the pan. Let it for 1-2 minutes to develop deeper flavors.

  • Your ideal salsa amount will vary depending on how saucy you like your chilaquiles. Try about a 1/4 of the salsa for a 1/4 bag of tortilla chips.

Add 0.5 to 1 part chicken broth to the salsa, then stir and for another minute or two. Turn the heat off and add the tortilla chips to let the sauce soak in. If needed, add more chips or an extra splash of salsa or broth the adjust the chilaquiles to your ideal consistency.

  • If you want them with more crunch, use less broth and then serve and eat them immediately. For a soggier texture, use more broth and allow the moisture to soak in for a few minutes.

Serve with queso fresco, sour cream, pickled onions, and a fried egg. Enjoy.

Done