Chilaquiles Rojos

Chilaquiles Rojos

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Ingredients

• 2 c salsa
• 10 corn tortillas, cut into 1/6ths*
• ¼ c oil
• 5 oz queso fresco (for topping)
• ¼ c Mexican crema or sour cream (optional, for topping)
• Avocado, red onions, cilantro (optional, for topping)
• 6-8 eggs, fried (optional, for serving)
• Cooked black beans or refried beans (optional, for serving)

Instructions

• If your salsa is chunky, pour it into a blender or food processor, and blend until uniform and smooth. Set aside.
• Heat 1 Tbsp oil over medium high heat in large skillet or cast iron pan. Working in batches, fry the cut tortillas until crisp and golden, roughly 3 minutes, flipping and adding oil as needed. Remove the tortilla chips from the skillet when crispy and place on a paper towel lined plate.**
• Add more oil to skillet and add the salsa. Simmer 5-10 minutes, until it has thickened slightly. (Cooking time will vary depending on the moisture content of your chosen salsa.) 
• Stir in tortillas and cook for 2-5 more minutes, stirring gently to coat all the tortillas in sauce, but not so much that the tortillas start to fall apart.
• Top the chilaquiles with crumbled queso fresco, crema (or sour cream), avocado slices, red onion slices, and/or chopped cilantro, as desired.
• Serve with fried eggs and beans, as desired.