Chilaquiles Rojos

Method

1. 01

   Step 1

   Heat oven to 210°C. Toss tortilla wedges with 30 ml oil and bake 12–15 minutes, turning once, until crisp.

2. 02

   Step 2

   Simmer tomatoes, guajillo, onion and garlic in water for 10 minutes; drain and blend with stock and salt.

3. 03

   Step 3

   Heat remaining oil in a wide pan, add salsa and simmer 8 minutes.

4. 04

   Step 4

   Fold tortilla chips into sauce for 30–60 seconds, keeping some crisp edges.

5. 05

   Step 5

   Top immediately with queso fresco, crema, red onion and cilantro.