BreakfastBrunchMain Course

Chilaquiles Rojos

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

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.

O rețetă originală de Forkin

Durată totală: 50 min.
Porții: 4
Dificultate: Medie
Per porție: 553 kcal

Informații despre alergeni: poate conține lapte. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.

Pregătirea ingredientelor

Ingrediente

12 buc.corn tortilla, cut into quarters

for frying

0,5 canăvegetable oil

sauce

4 buc.guajillo chile, stemmed and seeded
2 buc.arbol chile, stemmed and seeded
2 buc.plum tomato, halved
2 cățelgarlic, peeled
0,25 buc.yellow onion, roughly chopped
2 canăchicken broth
0,5 lingurițăsalt

garnish

0,5 canăcotija cheese, crumbled
0,25 buc.red onion, thinly sliced
2 lingurăcilantro, chopped
0,25 canăsour cream(opțional)

Ustensile

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

Mod de preparare

Pas cu pas

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

Valori nutriționale

65%Scor

Calorii: 553,2kcal
Proteine: 11,4g
Carbohidrați: 47g
Grăsimi: 37,3g
Fibre: 7g
Zahăr: 4,4g

Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.

Păstrează gustul bun

Păstrare

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