Chilaquiles Rojos (Red Chilaquiles)
User Reviews
5
Chilaquiles Rojos (Red Chilaquiles)
Description
The recipe starts by preparing tortilla chips either baked or shallow-fried until they're crispy and golden. Concurrently, a salsa roja is made by boiling tomatoes, onion, garlic, and guajillo chili until tender, then blending these ingredients after removing tomato skins and cores. Ground coriander and salt are added for seasoning, and some cooking liquid is reserved to adjust consistency.
The dish balances crisp tortilla chips and rich, flavorful salsa roja, combining textures and vibrant flavors. Optional toppings like fried eggs provide protein, and cheeses like cotija or queso fresco add creamy saltiness. Avocado and radishes contribute freshness and crunch, while jalapenos add spice. Cilantro offers herbal brightness.
Homemade salsa can be substituted with store-bought enchilada sauce or salsa to save time, adjusting quantities as necessary. The recipe is flexible, allowing oven baking for a lighter chip or frying for richer flavor. This preparation makes for a hearty breakfast or anytime meal.
The frying note underscores that shallow-frying tortillas gives a traditional crispness but requires careful dosing of oil depth and temperature control.
Ingredients
Chilaquiles:
- neutral oil such as vegetable, canola, or avocado oil, as needed
- 8 corn tortillas stacked, then cut into 6 wedges (like a pizza)
Salsa Roja:
- 2 tomato scored with an X on the bottom, medium
- 1 onion peeled and halved, small or ¼ of a large onion
- 2 cloves garlic peeled
- 1 dried guajillo chili stemmed and seeded (break it up into a few pieces if desired
- ½ teaspoon ground coriander
- kosher salt
- 1 teaspoon neutral oil (such as vegetable, canola, or avocado oil)
Toppings:
- neutral oil such as vegetable, canola, or avocado oil, as needed
- 2 egg
- cotija cheese optional, crumbled, or queso fresco or feta cheese
- Mexican crema optional, or sour cream
- avocado optional, thinly sliced or as guacamole
- radish optional, sliced
- jalapeno pepper optional, sliced, pickled
- cilantro optional, fresh
Instructions
- Preheat the oven to 350°F. Lightly brush, drizzle, or spray oil on a baking sheet and arrange corn tortilla wedges on top. It's ok if they slightly overlap, they will shrink a bit as they cook. Brush or spray the tops with more oil just until they are lightly coated. Bake for 20 to 25 minutes, stirring once or twice, until the tortillas are lightly golden along the edges and crispy. Set aside.
- Meanwhile, start the salsa roja by adding tomatoes, onion, garlic, and chile to a medium saucepan. Cover with water, then bring to a boil. Lower the heat and simmer for 7 to 10 minutes until the tomatoes are tender. Remove from the heat.
- Use a slotted spoon to transfer the onion, garlic and chile to a blender jar (reserve the cooking liquid). Remove the tomatoes to a plate or cutting board and allow them to cool slightly. Carefully remove the skin (where you scored an X on the bottom will allow you to easily do this), and use a paring knife to remove the core if desired. Transfer the cooked peeled tomato to the blender along with ¼ cup of the cooking liquid (you can discard the rest). Season with ground coriander and a little salt and puree until smooth.
- Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add the pureed salsa (it will sizzle) and cook for about 7 minutes, stirring occasionally, until slightly reduced and thickened. Taste and season with salt as needed.
- Add the cooked tortilla chips to the salsa and stir to coat. Cook for about 2 minutes, stirring regularly until you achieve your desired texture. They should be an almost “al dente” texture, not too crisp (like a chip) and not soggy either, but still have a bite to them, kind of in between. The longer you cook them the softer they will get.
- Meanwhile, lightly grease a nonstick skillet and fry the eggs as desired such as sunny-side up or over easy.
- Divide the chilaquiles rojos between 2 plates, top each with a fried egg, and garnish as desired with suggested toppings. Serve immediately.
Notes
- Shallow-fry tortilla wedges in about 1/8 inch of oil until crisp and golden for authentic chip texture.
- Store-bought enchilada sauce or salsa can replace homemade salsa roja; adjust consistency accordingly.
- Oven baking the tortilla wedges is a lighter alternative to frying and yields crispy chips suitable for this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 55g | 18% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 185mg | 62% |
| Sodium | 109mg | 5% |
| Potassium | 153mg | 3% |
| Fiber | 10g | 40% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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