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Mexican Chilaquiles Rojos Recipe

Topic: Mexican Chilaquiles Rojos Recipe

Mexican Chilaquiles Rojos Recipe

Triangles of corn tortillas are cooked in salsa and served with cheese, shredded chicken, eggs, or beans in this delectable Mexican Chilaquiles Rojos recipe. Chilaquiles are most likely one of my top ten favorite foods of all time. That’s a rather bold remark to make, but I stand by it!

I first tried chilaquiles when travelling around the Yucatan Peninsula and touring Mayan ruins three years ago. I awoke the first morning of the vacation with a strong need for some fresh juice. I had it in my brain that I needed a large glass of freshly squeezed tropical fruit juice.

I discovered where clients were sipping juice with breakfast after roaming around peering into restaurants. Perfect! Now, three years ago, I did not have the experimental palate that I have now.

I studied the menu, paying close attention to the chilaquiles, molletes, and huevos rancheros. I’m not kidding when I say I ordered pancakes.

Fortunately for me, my spouse had the foresight to order a tray of chilaquiles. I was wondering, “What are chilaquiles?” However, after tasting them, I quickly abandoned my pancakes in favour of what I can only characterise as a hybrid of morning nachos and deconstructed enchiladas.

I never looked back after that morning! On my most recent vacation to San Diego, I even had a chance to eat some. Both chilaquiles Verdes (front) and chilaquiles rojos (back) are favourites of mine (back).

Mexican Chilaquiles Rojos Recipe

Mexican Chilaquiles Rojos Recipe

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Triangles of corn tortillas are cooked in salsa and served with cheese, shredded chicken, eggs, or beans in this delectable Mexican Chilaquiles Rojos recipe.

• Author: Mustafa Rangoonwala
• Prep Time: 10
• Cook Time: 15
• Total Time: 25 minutes
• Yield: 2 1x

Ingredients

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1. 10 trapezoidal wedges of corn tortilla
2. 1 can (28 oz.) whole tomatoes, drained
3. 1 seeded jalapeno
4. 1/2 medium white onion, finely chopped
5. 2 garlic cloves, peeled
6. 1 Tbsp. vegetable oil
7. a half teaspoon of salt
8. a quarter teaspoon cumin
9. 1 cup chicken broth (low sodium)
10. Toppings are optional.
11. Cheddar cheese from Cotija
12. cooked chicken shreds
13. Eggs
14. Beans
15. Cilantro
16. Crema Mexicana
17. Avocado
18. Jalapeno Pickled
19. Sliced radishes

Instructions

• Preheat the oven to 350 degrees F. Arrange the tortilla wedges on two 13 x 9 baking pans in a single layer. Spray lightly with oil and bake for 15 minutes, or until crisp.
• Meanwhile, in a blender or large food processor, purée the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin until smooth. Transfer the mixture to a skillet and heat over medium-high heat. Cook for 5 minutes, constantly stirring, before lowering the heat to low and adding the chicken broth. Taste and season with salt as needed.
• Add the cooked chops to the skillet and gently stir them into the sauce. Simmer for 5 minutes or until the chips soften.
• Serve with your favourite toppings!

Nutrition

• Serving Size: Per serving
• Calories: 686kcal
• Sugar: 6g
• Sodium: 979mg
• Fat: 37g
• Saturated Fat: 8g
• Unsaturated Fat: 26g
• Trans Fat: 0g
• Carbohydrates: 73g
• Fiber: 17g
• Protein: 24g
• Cholesterol: 55mg

Keywords: mexican chilaquiles rojos recipe, authentic mexican recipe chilaquiles rojos

People Also Ask:

what is mexican chilaquiles?

Chilaquiles are a popular Mexican morning meal made of maize tortillas that have been sliced into quarters and lightly cooked.

How do you keep chilaquiles from getting soggy?

Coat, but do not oversoak. Some recipes call for cooking the chips in the sauce for so long that they turn to soft polenta. Others just suggest coating the chips, which borders on nacho territory.