MX
Mexico
Featured recipe
North America
MX
Crisp tortilla wedges quickly tossed in a bright red tomato chile salsa and finished with crema, queso fresco, onion, and eggs.
25 min
25 min
4 servings
Medium
25 min prep + 25 min cook
12 corn tortillas, preferably day old, cut into 6 wedges each 1/3 cup (80 ml) neutral oil, plus more as needed 1/2 tsp fine salt 5 Roma tomatoes 3 dried guajillo chiles, stemmed and seeded 1 dried árbol chile, optional 1/4 white onion 2 garlic cloves 1 cup (240 ml) chicken or vegetable stock 1/2 tsp dried Mexican oregano 1 tsp kosher salt, plus more to taste For serving: 4 fried eggs 1/3 cup (80 ml) Mexican crema 1/2 cup (60 g) crumbled queso fresco 1/4 white onion, thinly sliced 1 avocado, sliced 1/4 cup chopped cilantro 1 lime, cut into wedges
1. Heat oven to 375°F (190°C). Brush tortilla wedges lightly with oil, arrange in a single layer on baking sheets, sprinkle with 1/2 teaspoon salt, and bake 12 to 16 minutes, flipping once, until crisp. Alternatively, fry them in batches and drain well. 2. Place tomatoes and dried chiles in a saucepan, cover with water, and simmer for 8 to 10 minutes until softened. 3. Transfer tomatoes and chiles to a blender. Add 1/4 onion, garlic, stock, oregano, and 1 teaspoon salt. Blend until completely smooth. 4. Heat 1 tablespoon oil in a wide skillet over medium high heat. Carefully pour in the salsa and cook for 6 to 8 minutes, stirring, until slightly thickened and deeper red. Adjust seasoning. 5. Prepare four fried eggs in a separate skillet to your preferred doneness. 6. Just before serving, add the crisp tortilla chips to the hot salsa. Toss gently for only 30 to 60 seconds so they are coated but retain some crunch. 7. Divide immediately among plates. Top with crema, queso fresco, sliced onion, avocado, cilantro, and a fried egg. 8. Serve with lime wedges.
SCHNAX TIP
The key is timing: do not let the chips sit in the salsa before serving or they will become completely soft. Day old corn tortillas fry or bake especially crisp.