Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
This recipe prepares a traditional red sauce by boiling tomatoes, chiles, onion, and garlic, then pureeing the mixture with bullion and spices including oregano, black pepper, and kosher salt. The sauce is simmered to deepen flavors and adjust thickness with reserved cooking water as needed.
Corn tortillas, preferably slightly stale for better texture, are cut and fried or baked until crisp. These chips are combined in the warm sauce to absorb the flavors while maintaining some crispness, the hallmark of chilaquiles.
Served by layering chips coated in red sauce topped with Mexican crema, crumbled queso fresco, sliced onion, and avocado, this dish presents a balance of spicy, tangy, creamy, and fresh elements. It works well as a traditional Mexican breakfast or brunch item.
Making the chips ahead by baking or frying is an option. Adjust the chile de árbol quantity for spice preference, omitting for milder flavor. The sauce consistency is important; it should be pourable enough to coat chips without overly saturating them, preventing sogginess.
Ingredients
- 12 corn tortillas See note below
- canola oil enough to coat the tortillas if baking or about two cups if frying, or avocado oil
For the sauce (Makes a little bit over two cups of salsa)
- 3 Roma tomato
- 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 seasoning chicken or vegetable flavor
- ½ teaspoon kosher salt
- 1 teaspoon oregano dried
- ½ teaspoon black pepper
Toppings
- Mexican crema
- queso fresco
- avocado
- red onion 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
- Use day-old tortillas if possible for better texture; fresh tortillas can be left to stale for a few hours if needed.
- Chips can be prepared ahead by frying or baking to save time during assembly.
- Add reserved cooking water to the sauce to achieve a pourable consistency so chips absorb it without becoming mushy.
- Adjust heat by varying the amount of chile de árbol; omit for a milder version.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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