Chilaquiles Rojos
Ingredients
- 10 corn tortillas, cut into wedges
- 2 tbsp vegetable oil
- 1 cup salsa roja (from 3-4 roma tomatoes, 1-2 serrano chiles, 1/4 onion, 1 clove garlic)
- 1/4 cup crumbled queso fresco
- 2 tbsp Mexican crema
- 1/4 red onion, thinly sliced
- 2 fried eggs (optional)
- Cilantro for garnish
Contains: eggs, dairy
How it starts
- 1
Heat vegetable oil in a large skillet over medium-high heat.
- 2
Fry the corn tortilla wedges in batches until golden and crisp, then set aside.
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