Homemade Chilaquiles Recipe (Rojos Style)
User Reviews
5
Homemade Chilaquiles Recipe (Rojos Style)
Description
This Homemade Chilaquiles Recipe (Rojos Style) features a roasted red sauce made from vine-ripe tomatoes, yellow onion, garlic, serrano, chiles de árbol, and ancho chile. The chiles are roasted briefly to preserve flavor while developing depth. The blended sauce is cooked with dried epazote, vegetable stock, and finished with red wine vinegar for acidity.
Corn tortillas are cut into triangles and fried in neutral oil to a crisp golden finish before being tossed in the warm sauce to absorb flavors while retaining some texture. The dish is served topped with fried eggs, crumbled queso fresco, and chopped fresh cilantro, adding creaminess, protein, and brightness.
The recipe suggests serving the chilaquiles fresh for optimal texture and provides guidance on reheating and substitutions like store-bought chips or alternative cheeses. Spice levels can be adjusted by varying the types and seeds of chiles used, and epazote may be substituted with oregano.
Ingredients
- 7-8 tomato core removed, vine ripe
- 1 yellow onion peeled and roughly chopped
- 5 garlic cloves
- 2 Serrano pepper seeded
- 3 chiles de árbol seeded
- 1 ancho chile seeded
- 3 tablespoons olive oil
- 1 ½ tablespoons epazote dried
- 1 cup vegetable stock
- 1 tablespoon red wine vinegar
- 1 cup neutral cooking oil generic cooking oil
- 20 corn tortillas
- 6 egg fried
- queso fresco crumbled
- cilantro chopped, fresh
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 450° F.
- Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
- Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
- Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
- Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
- While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
- Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
- Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
- Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
- Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.
Notes
- Eat the chilaquiles promptly after cooking to maintain crispness; they can be kept warm for up to 20 minutes on low heat.
- Store leftovers covered in the refrigerator for up to 2 days; this dish does not freeze well.
- Reheat gently in a saucepot over low heat or microwave before serving.
- Store-bought tortilla chips can be used as a shortcut instead of frying homemade tortilla triangles.
- Adjust spice by adding more serranos, chiles de árbol, or ancho chiles, or include some seeds from the peppers.
- Substitute epazote with dried oregano if unavailable.
- Replace queso fresco with cotija or chihuahua cheese as preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 699 kcal
% Daily Value*
| Calories | 699kcal | 35% |
| Carbohydrates | 51g | 17% |
| Protein | 13g | 26% |
| Fat | 52g | 80% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 272mg | 11% |
| Potassium | 702mg | 15% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 3149IU | 63% |
| Vitamin C | 24mg | 27% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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