Chilaquiles, Mexico's Beloved Breakfast Classic

Chilaquiles rojos transform day-old corn tortillas into one of Mexico's best-loved breakfast and lunchtime dishes. The tortillas are cut into triangles, fried until crisp and coated in a deep red sauce made with tomatoes, hot peppers, onion and garlic.

The dish gets its appeal from the contrast between textures and flavors. The tortillas absorb the sauce while retaining a light crunch, while sour cream and a runny egg yolk balance the sauce's heat and acidity. Queso fresco adds a salty, creamy finish.

The recipe uses eight corn tortillas, four ripe red tomatoes, two jalapeño or serrano peppers, onion, garlic, lime juice, cumin and half a cup of chicken or vegetable stock. It also calls for two fried eggs, 100 grams of queso fresco, sour cream, sliced red onion, fresh cilantro and avocado.

To prepare the dish, fry the tortilla triangles for two to three minutes, then season them with salt. Char the tomatoes, peppers, onion and garlic for six to eight minutes before blending them with stock, cumin, salt, pepper and lime juice. Simmer the sauce for about five minutes, add the tortilla chips and turn them quickly once or twice. Remove the pan from the heat within a minute to keep the tortillas from becoming soft.