Red Chile Tortilla Food

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CHILAQUILES ROJOS



Chilaquiles Rojos image

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

3 tablespoons flour (whole wheat, all-purpose, or gluten-free blend all work)
1 tablespoon ground chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
2 cups vegetable broth
2 tablespoons chopped fresh cilantro, plus additional for garnish
1 teaspoon apple cider vinegar or distilled white vinegar
5 big handfuls (5 ounces) corn tortilla chips, or homemade crispy baked tortilla chips (see post)
⅓ cup crumbled Cotija, queso fresco or feta cheese
1 small handful (about 3 tablespoons) very thinly sliced radish, or chopped red or green onion
1 ripe avocado, thinly sliced, or guacamole
Optional: 4 fried eggs or scrambled eggs or poached eggs
1 small lime, cut into wedges

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

RED CHILE TORTILLA



Red Chile Tortilla image

Provided by Food Network

Yield 15 or more tortillas

Number Of Ingredients 7

3 1/2 pounds all-purpose flour
1/2 pound lard
2 tablespoons baking powder
1 tablespoon salt
1/2 cup vegetable oil
8 ounces roasted red chile pepper, chopped
1 pinch ground cumin

Steps:

  • In a large bowl combine all ingredients together. Mix well; knead it by hand, if necessary. Take off piece of mixture (1-ounce). Roll around with hand. With a dough roller or a tortilla press, smooth mixture to 1/8-inch thick. On a grill or skillet at 300 degrees F, cook for 30 seconds on each side. Repeat with remaining dough. Then put in a tortilla warmer.

RED CHILE SAUCE



Red Chile Sauce image

Provided by Food Network

Categories     appetizer

Time 55m

Yield about 2 quarts

Number Of Ingredients 6

8 cups dried whole New Mexico red chile pods (medium hot)
Water, to cover
2 teaspoons salt
1/2 teaspoon ground or leaf Mexican oregano
6 cloves minced garlic, or 2 to 3 teaspoons granulated garlic
1 (8-ounce) can tomato sauce, optional

Steps:

  • Remove stems and seeds from dried chile pods. Rinse and place in 4-quart pot. Cover with water and bring to a boil. Remove from heat, cover, and let pods steep for 30 minutes.
  • Drain pods in a colander and reserve juice. Place softened pods into a blender or food processor, adding just enough reserved juice to barely cover. Blend to a fine consistency. Pour the resulting pulp into a fine sieve or colander and allow the extra juice to drain out, stirring occasionally.
  • Return this pulp to the 4-quart pot and add the salt, oregano, and garlic. Bring to a boil, then simmer uncovered for 10 minutes, stirring occasionally. Taste to adjust seasonings. If the sauce tastes bitter, add the tomato sauce. Simmer for 5 more minutes.
  • Use red chile sauce over enchiladas, chile rellenos, or as a side or sauce for any other Mexican entree.

CHILI TORTILLA BAKE



Chili Tortilla Bake image

A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound extra-lean ground beef (95% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons dried minced onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
6 whole wheat tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.

TEXAS RED CHILI



Texas Red Chili image

Some of the most satisfying chili around is the most basic: a beef and tomato base with a little heat from chiles to create excitement. This recipe calls for a combination of fresh and dried chiles to infuse the dish with an incredible depth of flavor. Avocado and tortilla chips temper the spice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Yield Makes about 8 cups

Number Of Ingredients 12

8 whole dried chiles (5 ancho and 3 guajillo or all ancho; about 3 ounces)
3 tablespoons safflower oil, plus more as needed
3 pounds trimmed beef chuck, cut into small pieces (1/2 inch or smaller)
Coarse salt and freshly ground pepper
2 large onions, coarsely chopped (4 cups)
7 to 8 garlic cloves, minced (5 tablespoons)
2 jalapeno or serrano chiles, seeded if desired, minced
2 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 can (28 ounces) whole peeled plum tomatoes, pureed with their juice (3 1/2 cups)
4 cups water, plus more if needed and for soaking
2 to 3 teaspoons white vinegar, to taste

Steps:

  • Toast dried chiles in a dry skillet over medium-high heat until fragrant and blistered, 2 to 3 minutes per side. Remove stem and seeds; discard. Transfer chiles to a large measuring cup or bowl, and cover with hot water. Keep chiles submerged with a small bowl, and let soak for 30 minutes. Remove from water, and puree in a blender with 1/2 cup soaking liquid.
  • Heat a large heavy pot over high heat. Add 2 tablespoons oil. Season beef with 2 1/2 teaspoons salt and 1/2 teaspoon pepper. Brown beef in batches, adding more oil as needed, about 10 minutes. Transfer to a plate.
  • Add remaining tablespoon oil, the onions, garlic, and minced chiles to pot, and cook over medium-high heat until onions are translucent, about 5 minutes. (If the pan gets too dark, add a little water, and scrape up browned bits with a wooden spoon to deglaze.) Add cumin and oregano, and cook, stirring constantly, until fragrant, 30 seconds to 1 minute.
  • Stir in browned beef and chile puree. Add tomato puree, water, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, and simmer gently, partially covered, until meat is very tender and juices are thick, 2 1/2 to 3 hours. (Check pot once an hour for excessive evaporation; if chili seems dry, add a little water.) Season chili with salt, and stir in vinegar. Serve immediately (or refrigerate for up to 3 days, or freeze for up to 3 months; reheat in a pot over medium heat, stirring occasionally).

NEW MEXICO RED CHILE SAUCE



New Mexico Red Chile Sauce image

Red chile is a staple of the New Mexican and West Texan diet, and this recipe is my grandmother's recipe. When I make it, it reminds me of the smells of her cooking in her kitchen, fresh corn tortillas, beans, and red chile peppers. You can kick up the spiciness by adding more arbol chile pods.

Provided by Cookincwgrl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 43m

Yield 4

Number Of Ingredients 10

2 tablespoons canola oil
20 New Mexico dried red chile pods, stemmed and seeded
10 dried chile de arbol peppers, stemmed and seeded
1 large yellow onion, chopped
3 cloves garlic, chopped
1 quart chicken stock, or more if needed
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
1 tablespoon honey

Steps:

  • Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes.
  • Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes.
  • Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids.
  • Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.

Nutrition Facts : Calories 370.9 calories, Carbohydrate 52.3 g, Cholesterol 0.7 mg, Fat 8.1 g, Fiber 2 g, Protein 11.7 g, SaturatedFat 0.8 g, Sodium 711.9 mg, Sugar 6.5 g

CHILI TORTILLA BAKE



Chili Tortilla Bake image

This flavoursome casserole layers tortilla wraps filled with pork, beef, red wine, beans and chilli sauce and topped with a creamy cheese sauce.

Provided by English_Rose

Categories     Pork

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
8 ounces ground beef
8 ounces ground pork
1 (14 ounce) can chopped tomatoes
2 (14 ounce) cans kidney beans in chili sauce
7/8 cup red wine
1 bunch fresh cilantro, roughly chopped
8 flour tortillas
1 1/4 cups sour cream
2/3 cup heavy cream
4 ounces sharp cheddar cheese, grated

Steps:

  • Heat the oil in a large pan, add the onion and garlic and cook for 5 minutes.
  • Increase the heat, add the ground meats in batches and cook for 3 minutes or until browned.
  • Stir in the tomatoes, chili beans and red wine and bring to the boil. Simmer for 25-30 minutes.
  • Stir the cilantro into the chili and season to taste.
  • Preheat the oven to 400°F
  • To assemble the wraps: spoon the chilli mixture down the centre of each tortilla. Fold over 1 side of the tortilla, then fold over the remaining side. Place seam side down in a large shallow ovenproof dish.
  • Spoon over the soured cream and heavy cream and sprinkle over the cheese.
  • Bake in the oven for 15 to 20 minutes until bubbling hot and golden brown.
  • Serve with a large dressed salad.

Nutrition Facts : Calories 953.9, Fat 67.1, SaturatedFat 32.8, Cholesterol 201, Sodium 711.5, Carbohydrate 42.6, Fiber 3.7, Sugar 8, Protein 35.9

HERDEZ® RED GUAJILLO CHILE CHICKEN TORTILLA SOUP RECIPE - (4.7/5)



HERDEZ® Red Guajillo Chile Chicken Tortilla Soup Recipe - (4.7/5) image

Provided by carvalhohm

Number Of Ingredients 12

1 tablespoon olive oil
1 cup diced onion
1 pound skinless, boneless chicken breasts, cut into 1-inch cubes
1 (12 ounce) jar HERDEZ® Red Guajillo Chile Mexican Cooking Sauce, or to taste
1 1/2 cups water
1 (15 ounce) can corn, drained
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can diced tomatoes, undrained
1 cube chicken bouillon
1 cup tomato-vegetable juice cocktail
6 (6 inch) corn tortillas, cut into strips
Additional toppings if desired: diced avocado, shredded cheddar cheese, salsa, diced tomato, sour cream, cilantro, hot sauce

Steps:

  • Heat olive oil in a non-stick skillet over medium heat. Add onions; cook and stir until onions begin to soften, about 5 minutes. Stir in chicken and continue cooking and stirring, about 5 more minutes. Place a large soup pot on the stove and add chicken and onion mixture, chile cooking sauce, water, corn, black beans, diced tomatoes, chicken bouillon, and V-8 juice. Bring to a boil over medium-high heat. Cover, reduce heat to low, and simmer for 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Ten minutes before soup is ready, lay tortilla strips on a baking sheet and bake in pre-heated oven for 10 minutes, or until nice and crispy. Ladle soup into bowls, add additional toppings if desired, and add a few tortilla strips. Cook's Notes: For a less spicy soup, only use half the jar of red guajillo chile sauce, or add to taste. For additional seasoning, add more chicken bouillon or other seasonings such as cumin, chili powder, salt, or pepper if desired.

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From pitmaster.amazingribs.com


HATCH GREEN CHILE TORTILLAS RECIPES
Heat butter in a skillet over medium heat; cook and stir tortilla strips and green chile peppers until strips are softened, 2 to 3 minutes. Add eggs and Cheddar cheese; cook and stir until eggs are cooked through, 3 to 4 minutes. Nutrition Facts : Calories 413.8 calories, Carbohydrate 15.5 g, Cholesterol 428.7 mg, Fat 30.5 g, Fiber 2.1 g, Protein 21 g, SaturatedFat 15.8 g, Sodium …
From tfrecipes.com


FOOD - VINYL TACO - GRAND FORKS
Food. Authentic Mexican street food with fresh tortillas, made in “the house” everyday! appetizers. chips with salsa > just made chips with green chile or red roasted tomato salsa > 4.29. guacamole & chips > smashed avocados, pico, fresh lime topped with radish. served with just made chips > 6.99. street corn nachos > tortilla chips topped with queso sauce, creamed …
From vinyltacograndforks.com


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