Chilaquiles Rojos with Fried Eggs and Cotija

Charring the tomato and onion before adding them to the red chile sauce is a quick way to create rich, slow-cooked flavor. Thick-cut fresh tortilla chips soak up the sauce and runny egg yolks without getting soggy.

Active Time:
35 mins
Total Time:
50 mins


  • 1 1/2 pounds plum tomatoes (about 8 medium), halved lengthwise

  • 1 medium-size white onion, cut into 1-inch wedges

  • 2 dried chiles de árbol, stemmed and seeded

  • 5 dried guajillo chiles, stemmed and seeded

  • 1 dried chipotle chile, stemmed and seeded

  • 3 medium garlic cloves, unpeeled

  • 1 quart water

  • 2 1/2 tablespoons fresh oregano leaves

  • 1 tablespoon kosher salt

  • 1 bunch fresh cilantro, leaves and stems separated, divided

  • 1 tablespoon olive oil

  • 4 large eggs

  • 12 cups thick corn tortilla chips (such as Montes)

  • 2 avocados, sliced

  • 8 ounces queso fresco, crumbled (about 2 cups)

  • 1/2 cup Mexican crema, for serving


  1. Preheat broiler with oven rack in middle of oven. Place tomatoes, cut sides up, and onion on a rimmed baking sheet, and broil in preheated oven on middle rack until charred, 16 to 22 minutes. Let cool 15 minutes, and set aside.

  2. Meanwhile, heat a large cast-iron skillet over medium. Add chiles and garlic cloves, and cook, turning often, until chiles are fragrant, about 4 minutes. Remove chiles from skillet. Continue cooking garlic cloves, turning occasionally, until blackened in spots and softened, about 10 minutes total. Let garlic cloves cool 10 minutes; peel and set aside.

  3. Bring 1 quart water to a boil in a small saucepan over medium-high. Add toasted chiles, and boil, stirring occasionally, until chiles are softened, about 10 minutes. Drain, reserving 1 1/2 cups cooking liquid.

  4. Combine tomatoes, onion, garlic, chiles, oregano, salt, reserved cooking liquid, and 1 cup cilantro stems in a blender. (Reserve any remaining cilantro stems for another use.) Process until smooth, about 20 seconds. Pour mixture through a fine wire-mesh strainer into a bowl; discard solids. Set red chile sauce aside.

  5. Heat oil in a large (12-inch) nonstick skillet over medium. Crack eggs into skillet, leaving 1 inch between them. Cook until edges are set and starting to brown, about 2 minutes. Cover skillet, and cook until whites are set and yolks reach desired degree of doneness, 2 to 3 minutes for runny yolks. Transfer eggs to a plate; tent with aluminum foil to keep warm. Add red chile sauce to skillet over medium. Bring to a simmer. Pour red chile sauce over chips in a large bowl; toss to coat. Divide chip mixture evenly among 4 plates. Top evenly with eggs, avocado slices, queso fresco, crema, and desired amount of cilantro leaves. Serve immediately.

    Chilaquiles Rojo Recipe
    Greg Dupree

Make Ahead

Red chile sauce can be chilled in an airtight container up to 3 days.

Suggested Pairing

Brambly, rich Zinfandel.

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