Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe
User Reviews
5.0
237 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
298 kcal
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Course
Main Course, Brunch
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Cuisine
Mexican
Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe
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Make the popular Chilaquiles Rojos usually served at breakfast but are perfect for any meal of the day. You can add shredded chicken or just top it with a fried egg for the ultimate experience!
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Ingredients
- 12 corn tortillas See note below
- canola & avocado oil enough to coat the tortillas if baking or about two cups if frying.
For the sauce (Makes a little bit over two cups of salsa)
- 3 roma tomatoes
- ⅓ onion white or yellow
- 2 guajillo chiles seeded
- 2 or 3 chiles de árbol Use more if you like it very spicy
- 2 garlic cloves
- ½ Tablespoon knorr chicken or vegetable flavor
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Toppings
- Mexican crema
- queso fresco
- avocado
- red or white onion slices
Instructions
Make the sauce
- In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
- In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic, bullion plus all of the spices. Puree for one or two minutes until everything is pureed well.
- Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
- Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
- Taste and adjust salt & pepper.
Make the chilaquiles
- While the sauce is cooking, fry or bake the tortillas
- In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
- Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
- Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.
Notes
- Chilaquiles are better made with old tortillas than with fresh ones. If you only have fresh tortillas they will work too. Just take them out of the bag and let them get stale for a few hours.
- 1) You can bake or fry the tortillas ahead of time.
- 2) If the sauce comes out too dense, add a little more cooking water from the tomato/chile. It has to be runny because the tortillas are going to absorb some of the liquid from the sauce
- 3) For mild Chilaquiles, do not add the chile de arbol.
Nutrition Information
Show Details
Serving
1plate
Calories
298kcal
(15%)
Carbohydrates
35g
(12%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
268mg
(11%)
Potassium
135mg
(4%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1plate | |
| Calories | 298kcal | 15% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 268mg | 11% |
| Potassium | 135mg | 3% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
237 reviews
Excellent
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