Chilaquiles Rojos

Instructions

1. Heat the vegetable oil in a large skillet over medium heat (350°F).
2. Once the oil is hot, add the tortilla pieces in batches, frying until they are golden and crispy, about 3-4 minutes per batch. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.
3. In a blender, mix the red salsa and chicken broth until smooth. This will be your sauce. You might need to do it in two batches if your blender is small.
4. Pour the sauce into a large saucepan and add the salt and black pepper. Heat over medium heat until the sauce simmers gently.
5. Carefully add the fried tortilla chips to the sauce, ensuring they are well-coated. Stir gently to avoid breaking the chips.
6. Allow the chips to simmer in the sauce for about 5 minutes, or until they are slightly softened but still retain some texture.
7. While the chilaquiles are simmering, you can fry or scramble eggs if desired. They make a great protein addition.
8. Serve the chilaquiles hot, garnishing them with crumbled queso fresco, sour cream, red onion, cilantro, and avocado. Add the cooked eggs on top if using.
9. Tip: For extra spice, consider adding sliced jalapeños or a dash of hot sauce. You can also substitute the red salsa for green salsa to make Chilaquiles Verdes.