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Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 порции
Cuisine: mexican
Ingredients: 12 бр. corn tortilla cut into quarters; 0,5 чаша vegetable oil; 4 бр. guajillo chile stemmed and seeded; 2 бр. arbol chile stemmed and seeded; 2 бр. plum tomato halved; 2 скилидка garlic peeled; 0,25 бр. yellow onion roughly chopped; 2 чаша chicken broth; 0,5 ч.л. salt; 0,5 чаша cotija cheese crumbled; 0,25 бр. red onion thinly sliced; 2 с.л. cilantro chopped; 0,25 чаша sour cream (по желание)

Chilaquiles Rojos are a classic Mexican breakfast featuring lightly fried corn tortilla pieces simmered in a vibrant red chile sauce. This hearty dish is often topped with fresh cheese, onion, and a dollop of sour cream or crema.

Оригинална рецепта от Forkin

Общо време: 50 мин
Порции: 4
Трудност: Средна
На порция: 553 kcal

Информация за алергени: може да съдържа мляко. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

12 бр.corn tortilla, cut into quarters

for frying

0,5 чашаvegetable oil

sauce

4 бр.guajillo chile, stemmed and seeded
2 бр.arbol chile, stemmed and seeded
2 бр.plum tomato, halved
2 скилидкаgarlic, peeled
0,25 бр.yellow onion, roughly chopped
2 чашаchicken broth
0,5 ч.л.salt

garnish

0,5 чашаcotija cheese, crumbled
0,25 бр.red onion, thinly sliced
2 с.л.cilantro, chopped
0,25 чашаsour cream(по желание)

Оборудване

slotted spoon · large skillet · paper towels · fine-mesh sieve · blender · small pot

Начин на приготвяне

Стъпка по стъпка

1
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Около 2 мин
2
Fry the corn tortillas in batches for 2-3 minutes per batch, turning occasionally, until lightly golden and crisp but not hard.
Около 10 мин
Бележка на готвача: Do not overcrowd the pan; fry in batches for best results.
3
Remove the fried tortillas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Около 1 мин
4
To prepare the sauce, bring a small pot of water to a boil.
Около 3 мин
5
Add the guajillo chiles, arbol chiles, plum tomatoes, garlic, and yellow onion to the boiling water.
6
Boil for 8-10 minutes, or until the chiles have softened and the tomatoes are tender.
Около 10 мин
7
Carefully transfer the cooked chiles, tomatoes, garlic, and onion to a blender.
Около 1 мин
8
Add the chicken broth and salt to the blender.
9
Blend until completely smooth, then strain the sauce through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid.
Около 5 мин
Бележка на готвача: Straining ensures a silky smooth sauce without any bits of chile skin.
10
Pour the strained sauce into the skillet used for frying the tortillas (after discarding any remaining oil).
Около 1 мин
11
Bring the sauce to a gentle simmer over medium heat and cook for 5-7 minutes, allowing it to thicken slightly.
Около 7 мин
12
Add the fried corn tortillas to the simmering sauce and toss gently until they are fully coated.
Около 1 мин
13
Cook for 1-2 minutes, just until the tortillas are softened but still retain some texture.
Около 2 мин
Бележка на готвача: Avoid overcooking to prevent soggy chilaquiles.
14
Serve immediately, topped with crumbled cotija cheese, sliced red onion, chopped cilantro, and a dollop of sour cream if desired.

На порция

Хранителни стойности

65%Оценка

Калории: 553,2kcal
Белтъчини: 11,4g
Въглехидрати: 47g
Мазнини: 37,3g
Фибри: 7g
Захари: 4,4g

Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.

Съхранете го добре

Съхранение

Chilaquiles are best eaten fresh, as the tortillas can become soggy if stored.