📝 About This Recipe
Transport your kitchen to the heart of Mexico City with this vibrant, soul-warming breakfast staple. This dairy-free rendition relies on a deeply roasted tomato and guajillo chili sauce to provide a rich, smoky complexity that traditional versions often mask with heavy cream. It is a masterful balance of crispy corn tortillas, tangy heat, and fresh herbal brightness that proves you don't need cheese to achieve culinary perfection.
🥗 Ingredients
The Red Salsa (Salsa Roja)
- 5 pieces Roma Tomatoes (ripe and halved)
- 3 pieces Guajillo Chiles (stems and seeds removed)
- 2 pieces Chile de Árbol (for extra heat, optional)
- 1/2 large White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1.5 cups Vegetable Broth (low sodium)
- 1/2 teaspoon Mexican Oregano (dried)
The Totopos (Chips)
- 12-15 pieces Corn Tortillas (stale tortillas work best, cut into triangles)
- 1/2 cup Avocado Oil (for shallow frying)
- 1 pinch Sea Salt (to taste)
Toppings & Proteins
- 4 large Eggs (fried sunny-side up or over-easy)
- 1 large Avocado (sliced or cubed)
- 1/4 cup Red Onion (very thinly sliced)
- 1/2 bunch Fresh Cilantro (roughly chopped)
- 2 pieces Radishes (thinly sliced into rounds)
- 1 piece Lime (cut into wedges)
👨🍳 Instructions
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1
Start by lightly toasting the dried guajillo and árbol chiles in a dry skillet over medium heat for 1-2 minutes until fragrant but not burnt. Place them in a bowl of hot water to soak for 10 minutes.
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2
In the same skillet or under a broiler, roast the tomatoes, white onion, and garlic cloves until they develop charred, blackened spots. This char provides the essential 'smoky' backbone of the sauce.
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3
Transfer the roasted vegetables and the softened chiles (discard the soaking water) into a blender. Add the vegetable broth, oregano, and a teaspoon of salt. Blend until completely smooth.
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4
Heat a large, deep skillet with a tablespoon of oil. Carefully pour the blended salsa into the hot pan—it should sizzle. Reduce heat and simmer for 10 minutes until the sauce thickens and deepens in color.
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5
While the sauce simmers, prepare the totopos. Heat avocado oil in a separate large pan. Fry the tortilla triangles in batches until golden brown and crispy. Drain on paper towels and sprinkle immediately with sea salt.
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6
Taste your red sauce. Adjust seasoning with more salt or a pinch of sugar if the tomatoes are too acidic.
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7
In a small non-stick skillet, fry your eggs to your preference. A runny yolk is highly recommended as it creates a natural, creamy 'sauce' that replaces the need for dairy.
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8
Now, the assembly: Add the crispy totopos to the skillet with the simmering red sauce. Gently fold them in so every chip is coated, but only for 30-60 seconds. You want them slightly softened but still retaining a bit of crunch.
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9
Immediately divide the coated tortillas among four plates.
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10
Top each plate with a fried egg, several slices of avocado, a scatter of red onion, radishes, and a generous handful of fresh cilantro.
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11
Serve immediately with a lime wedge on the side to brighten all the rich, roasted flavors.
💡 Chef's Tips
For the best texture, use 'day-old' corn tortillas which have less moisture and fry up crispier than fresh ones. If you are short on time, high-quality thick-cut store-bought tortilla chips can be used, but avoid thin 'restaurant style' chips as they will turn to mush instantly. To add more 'creaminess' without dairy, mash half the avocado with a little lime juice and water to create a drizzle. Always 'fry' your salsa—pouring the cold blended sauce into a hot oiled pan is a traditional Mexican technique called 'sazonar' that unlocks deeper flavor.
🍽️ Serving Suggestions
Pair with a hot cup of Café de Olla (spiced Mexican coffee) for a traditional experience. Serve alongside a side of well-seasoned black beans or pinto beans for extra protein. A cold glass of Hibiscus Tea (Agua de Jamaica) provides a tart contrast to the spicy sauce. For a brunch twist, serve with a side of grilled nopales (cactus pads).