Chilaquiles Rojos
Mexico's favourite breakfast: crisp fried tortilla wedges tossed in a fresh tomato-jalapeño salsa and topped with crema, queso fresco and onion.
Method
Cut each tortilla into 6 wedges, like a pizza. Day-old tortillas work best; if yours are fresh and soft, spread the wedges on a tray and let them air-dry for about 30 minutes so they fry crisp and soak up less oil.
Add in this stepCorn tortillas (15 cm, ideally a day old) 8
Pull the stem off the jalapeño (scrape out the seeds and white ribs for a milder salsa). Put it in a 18 cm pot with the tomatoes, onion and peeled garlic, add water to just cover and cook over medium-high heat for , until the tomato skins split and the chile turns olive green.
Add in this stepRipe tomatoes 350 gJalapeño (or serrano) 1Onion (medium) ¼Garlic cloves 1
medium-high heatLift the vegetables out with a slotted spoon (discard the cooking water) and blend them with the stock and salt until completely smooth.
Add in this stepChicken stock 180 mlSalt ½ tsp
Pour the oil into a 24 cm · 2× frying pan (the number after · is how many batches) to about 1 cm deep and heat over medium-high heat to 175–180 °C; a wedge dipped in should sizzle at once. Fry the wedges in a single layer, turning, for 2–3 minutes per batch, in total, until golden and rigid and the bubbling calms down. Drain on paper towels. Hot-oil safety: keep the tortillas dry, never leave the pan, keep a lid within reach, turn the heat down if the oil smokes, and let the oil cool completely before moving the pan.
Add in this stepVegetable oil, for frying 450 ml
medium-high heatHeat the salsa oil in a wide 26 cm pan, big enough for all the chips, over medium heat. Pour in the salsa carefully (it spits) and simmer for , stirring, until it turns a deeper red and thickens enough to coat a spoon. Taste and add a little more salt if needed.
Add in this stepVegetable oil, for the salsa 1 tbsp
medium heatTurn the heat down to low heat, add the chips and fold gently for , just until every piece is coated. Serve straight away if you like a little crunch; leave them a minute longer for the softer style.
low heatIf the crema is thick, loosen it with a teaspoon of water and drizzle it over the chilaquiles. Scatter with crumbled queso fresco, thin rings of red onion and chopped coriander, and eat immediately.
Add in this stepMexican crema (or soured cream) 3 tbspQueso fresco (or mild feta) 60 gRed onion ¼Fresh coriander (cilantro), chopped 2 tbsp
Cook's tip
Aim for a salsa about as thick as single cream: too thick and the chips stay dry, too thin and they turn to mush. For a heartier plate, add a fried egg or shredded chicken. In a hurry, use thick, unsalted shop-bought tortilla chips and skip the frying.
Cooking it at camp
Blend the salsa at home and carry it in a jar in the cooler. Shallow-frying on a wobbly camp stove is risky, so use sturdy shop-bought tortilla chips, warm the salsa in a cast-iron pan, toss and add the toppings.