CHILAQUILES ROJOS
Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce-in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Breakfast
Time 35m
Number Of Ingredients 18
Steps:
- To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
- In a large skillet over medium heat, warm the oil until it's it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
- Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
- Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
- To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
- Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference-I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you're happy with their texture.
- Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).
Nutrition Facts : ServingSize 1 serving, without eggs, Calories 425 calories, Sugar 3.7 g, Sodium 714 mg, Fat 29.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 7 g, Protein 6.8 g, Cholesterol 11.1 mg
CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
MEXICAN CHILAQUILES
In Mexico, nothing says "traditional Mexican breakfast" like a hot plate of delicious Chilaquiles. It is one of the most beloved breakfast dishes in Mexico, and it's making its way to more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles at home!
Provided by Mely Martínez
Categories Chicken
Time 25m
Number Of Ingredients 14
Steps:
- For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with 1/2 cup of the cookign water to make a sauce. Season with salt and set aside.
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
- Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with "Refried beans". Avocado is also a good addition to the plate.
Nutrition Facts : Calories 552 kcal, Carbohydrate 49 g, Protein 23 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 66 mg, Sodium 1230 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE
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!
Provided by Ana Frias
Categories Breakfast & Brunch Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- 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 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.
- 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.
Nutrition Facts : ServingSize 1 plate, Calories 298 kcal, Carbohydrate 35 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 268 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 12 g
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CHILAQUILES ROJOS RECIPE (RED CHILAQUILES) - THRIFT AND SPICE
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4.4/5 (32)Total Time 35 minsCategory BreakfastCalories 212 per serving
- Bring the chilies, tomatoes and 6 cups of water to a boil over medium high heat. Boil for 10 minutes.
- Transfer the chilies, tomatoes and about 1/2 a cup of the water to a blender. Add the garlic clove and the piece of onion to the blender. Blend for a couple of minutes until you have a smooth sauce.
- Heat up the 2 tablespoons of vegetable oil in a pot over medium heat. Once the oil is hot and sizzles add the sauce and let fry for a couple minutes. Season with a little salt to taste. Then reduce heat to low and simmer for about 10 minutes.
- Make the tortilla chips while the sauce is simmering. When they're done put them all in the pot with the sauce. Stir to make sure they are all coated in sauce. Do it carefully so they don't break. Let them simmer for just a couple of minutes. Not too long or they will get soggy.
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- 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.
CHILAQUILES ROJOS RECIPE - A CEDAR SPOON
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- In a medium saucepan, place the chilis, tomatoes, ½ of the diced white onion, garlic cloves, chicken bouillon, and salt.
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- Slice the tortillas into 8ths, creating 8 equal triangle shapes. Heat the oil in a deep sauce pan. Place the corn tortilla pieces into the heated oil in small batches, fry in the oil for about 10 seconds on each side. The tortilla will start to turn slightly golden and will be crunchy when removed from the oil. Place the fried tortilla onto a paper towel to dry the oil off of them.
- In another skillet cook the chorizo and set aside. Then cook the egg sunny side up, or to preference. And set aside.
- Place the fried tortillas in a skillet. Pour the red chile sauce over them. Allow the tortillas to cook in the sauce for about 2 minutes. Just enough to heat them.
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From nobiggie.net
Estimated Reading Time 4 mins
- Place tortilla chips in a 13x9 baking dish in a single layer, spray lightly with oil and bake for 15 minutes
- Combine all other ingredients (except chicken broth, tortilla chips and salt if chips are already salted) in a blender or food processor until smooth.
- Place the blended sauce in a skillet and cook on medium high heat for 5 minutes, stirring frequently.
TRADITIONAL MEXICAN CHILAQUILES ROJOS - COOKING THE GLOBE
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Reviews 2Servings 4Cuisine MexicanTotal Time 30 mins
- The tortilla chips. If you use store-bought chips, please skip this step. You can either fry or bake your tortilla triangles.
- For frying, heat 1 tablespoon of oil in a large skillet over medium-high heat and fry your tortillas piece in batches until they are golden brown and crisp. When done, drain on paper towels.
- For baking, preheat the oven to 350°F (175°C), grease a baking sheet, and place your tortilla pieces on it. Lightly brush the tops with oil and sprinkle with the salt. Bake for 20 minutes until golden brown and crispy.
- The salsa rojo. If you use a store-bought salta, please skip this step. Heat oven broiler. Place the vegetables on a baking sheet. Broil for 15 minutes, turning halfway through, until the juices begin to run from tomatoes and the skin slightly blackens. Remove the skin from the garlic and discard.
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Reviews 59Calories 686 per servingCategory Main Dish
- Preheat an oven to 350 degrees Fahrenheit. Arrange the tortilla wedges in a single layer on two 13 x 9 baking sheets. Lightly spray with oil and bake for 15 minutes or until crisp.
- Meanwhile, place the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin in the bowl of a blender or large food processor and puree until smooth. Transfer the mixture to a skillet and set the heat to medium-high. Cook for 5 minutes, stirring frequently, then reduce the heat to low and add the chicken broth. Taste and add salt as needed.
- Transfer the baked chips to the skillet and fold gently into the sauce. Simmer for 5 minutes or until chips have softened.
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- In a large non-stick skillet or pan, drizzle a thin layer of Canola oil over medium heat. Once heated, add the tortilla triangles in batches, being careful not to overcrowd. Fry briefly on each side until crisp. Transfer to a towel-lined plate.
- If necessary, add a little more oil to the skillet and pour in the beaten eggs. Cook, breaking up the eggs into small pieces, until scrambled but still retaining some moisture. Transfer to a plate and cover to keep warm. Place the crispy tortillas back in the skillet and cover with 1 cup salsa. Stir to combine, but keep a few edges uncovered to retain their crispy texture. Cook, stirring occasionally, for about 5 minutes to thicken the mixture.
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- If your salsa is chunky, pour it into a blender or food processor, and blend until uniform and smooth. Set aside.
- Heat 1 Tbsp oil over medium high heat in large skillet or cast iron pan. Working in batches, fry the cut tortillas until crisp and golden, roughly 3 minutes, flipping and adding oil as needed. Remove the tortilla chips from the skillet when crispy and place on a paper towel lined plate.**
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- Stir in tortillas and cook for 2-5 more minutes, stirring gently to coat all the tortillas in sauce, but not so much that the tortillas start to fall apart.
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