Chilaquiles rojos con huevos

by Nud Dudhia (Breddos Tacos)
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2
45 minutes

Ingredients

Sauce

  • 5 plum tomatoes
  • 2 garlic cloves
  • 1 ancho chilli, deseeded
  • 1 guajillo chilli pepper, deseeded
  • 1 dried morita chilli, or chipotle chilli, deseeded
  • 1 pinch of salt
  • 1 pinch of epazote, (optional)
  • 1 tsp cider vinegar

To assemble

  • 8 corn tortillas, large and ideally slightly stale or left out to dry overnight
  • 100ml of rapeseed oil, for frying
  • 1/2 red onion, finely sliced into half moons
  • 90g of feta, crumbled, or queso fresco
  • 2 radishes, finely sliced
  • 2 eggs
  • 1/2 bunch of coriander
  • 1 lime, cut into wedges
  • salt

Method

1
Preheat an oven to 200°C/gas mark 6. Place the tomatoes and garlic cloves (still in their skins) on a tray and bake for 30 minutes until blackened and blistered
2
Meanwhile, place the chillies in a bowl and pour hot water over them. Leave for 20 minutes until pliable, then drain (reserving the liquid) and transfer to a blender
3
Peel the blackened garlic cloves and place in the blender along with the tomatoes. Add the salt, epazote (if using) and cider vinegar and blitz until a smooth sauce. Add the reserved chilli water until you’re happy with the consistency
4
Pour the rapeseed oil into a deep pan and heat to 180°C. Slice the tortillas into triangles, then fry for 3–5 minutes or until crispy. Drain on kitchen paper and season with salt
5
Drain any excess oil in the pan (leaving a few tablespoons) and fry the eggs sunny-side up for a few minutes until cooked to your liking
6
To serve, gently reheat the sauce in a large pan and, once hot, add the tortilla chips, ensuring they are fully coated in the sauce. Pour the sauce-covered chips onto a large plate or bowl and top with the 2 eggs. Finish with the feta, onion, radish and coriander, then serve with lime wedges