BreakfastBrunchMain Course

Chilaquiles Rojos

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

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.

Een origineel recept van Forkin

Totale tijd: 50 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 553 kcal

Allergeneninformatie: kan melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

12 stcorn tortilla, cut into quarters

for frying

0,5 kopjevegetable oil

sauce

4 stguajillo chile, stemmed and seeded
2 starbol chile, stemmed and seeded
2 stplum tomato, halved
2 teentjegarlic, peeled
0,25 styellow onion, roughly chopped
2 kopjechicken broth
0,5 tlsalt

garnish

0,5 kopjecotija cheese, crumbled
0,25 stred onion, thinly sliced
2 elcilantro, chopped
0,25 kopjesour cream(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

1
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Ongeveer 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 1 min
4
To prepare the sauce, bring a small pot of water to a boil.
Ongeveer 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.
Ongeveer 10 min
7
Carefully transfer the cooked chiles, tomatoes, garlic, and onion to a blender.
Ongeveer 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.
Ongeveer 5 min
Tip van de kok: 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).
Ongeveer 1 min
11
Bring the sauce to a gentle simmer over medium heat and cook for 5-7 minutes, allowing it to thicken slightly.
Ongeveer 7 min
12
Add the fried corn tortillas to the simmering sauce and toss gently until they are fully coated.
Ongeveer 1 min
13
Cook for 1-2 minutes, just until the tortillas are softened but still retain some texture.
Ongeveer 2 min
Tip van de kok: 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 portie

Voedingswaarden

65%Score

Calorieën: 553,2kcal
Eiwit: 11,4g
Koolhydraten: 47g
Vet: 37,3g
Vezels: 7g
Suiker: 4,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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