BreakfastBrunchMain Course

Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 racions
Cuisine: mexican
Ingredients: 12 u corn tortilla cut into quarters; 0,5 tassa vegetable oil; 4 u guajillo chile stemmed and seeded; 2 u arbol chile stemmed and seeded; 2 u plum tomato halved; 2 gra garlic peeled; 0,25 u yellow onion roughly chopped; 2 tassa chicken broth; 0,5 ct salt; 0,5 tassa cotija cheese crumbled; 0,25 u red onion thinly sliced; 2 cs cilantro chopped; 0,25 tassa sour cream (opcional)

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.

Una recepta original de Forkin

Temps total: 50 min
Racions: 4
Dificultat: Mitjana
Per ració: 553 kcal

Informació sobre al·lèrgens: pot contenir llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

12 ucorn tortilla, cut into quarters

for frying

0,5 tassavegetable oil

sauce

4 uguajillo chile, stemmed and seeded
2 uarbol chile, stemmed and seeded
2 uplum tomato, halved
2 gragarlic, peeled
0,25 uyellow onion, roughly chopped
2 tassachicken broth
0,5 ctsalt

garnish

0,5 tassacotija cheese, crumbled
0,25 ured onion, thinly sliced
2 cscilantro, chopped
0,25 tassasour cream(opcional)

Estris

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

Elaboració

Pas a pas

1
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Uns 2 min
2
Fry the corn tortillas in batches for 2-3 minutes per batch, turning occasionally, until lightly golden and crisp but not hard.
Uns 10 min
Nota de cuina: 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.
Uns 1 min
4
To prepare the sauce, bring a small pot of water to a boil.
Uns 3 min
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.
Uns 10 min
7
Carefully transfer the cooked chiles, tomatoes, garlic, and onion to a blender.
Uns 1 min
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.
Uns 5 min
Nota de cuina: 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).
Uns 1 min
11
Bring the sauce to a gentle simmer over medium heat and cook for 5-7 minutes, allowing it to thicken slightly.
Uns 7 min
12
Add the fried corn tortillas to the simmering sauce and toss gently until they are fully coated.
Uns 1 min
13
Cook for 1-2 minutes, just until the tortillas are softened but still retain some texture.
Uns 2 min
Nota de cuina: 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.

Per ració

Nutrició

65%Puntuació

Calories: 553,2kcal
Proteïnes: 11,4g
Hidrats de carboni: 47g
Greixos: 37,3g
Fibra: 7g
Sucre: 4,4g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

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