Photograph of the finished Chilaquiles con huevo

Mexico · Bánh ngô xốt đỏ với trứng Chilaquiles

Chilaquiles con huevo

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 24 leaves
  • Photograph of Mexican dried chillies Mexican dried chillies 120 g
  • Photograph of Tomato Tomato 12
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Onion Onion 1.2
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 280 g
  • Photograph of Sour cream Sour cream 240 ml
  • Photograph of Oil Oil 600 ml
  • Photograph of Garlic Garlic 16 cloves
  • Photograph of Herbs Herbs 80 g

Method

  1. 1 Cut the corn tortilla leaves into triangles, then fry for 2 minutes until crispy and drain.
  2. 2 Soak dried chilies, then blend them with tomatoes and garlic to make a red sauce and cook for 10 minutes.
  3. 3 Pour the crispy crackers into the boiling sauce, stir for exactly 40 seconds, and turn off the heat immediately.
  4. 4 Just 40 seconds is enough for the rice cakes to absorb the flavors and retain their chewiness; stirring them for too long will turn the whole pan into a mushy porridge.
  5. 5 Fry the eggs sunny-side up with the runny yolks.
  6. 6 Arrange the tortillas on a plate, then place the eggs on top and sprinkle with cheese, onions, sour cream, and herbs.

With an appliance

  • Air fryer 34 min

    Replace step 1: spray oil on both sides of the triangular tortilla, fry in an air fryer at 190 degrees for 7 minutes, flip at the 4th minute; steps 2 to 6 still involve cooking the sauce, flipping the tortilla every 40 seconds, and adding the egg.

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