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Chilaquiles Rojos

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

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.

Originálny recept od Forkin

Celkový čas: 50 min
Porcie: 4
Náročnosť: Stredná
Na porciu: 553 kcal

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Príprava

Suroviny

12 kscorn tortilla, cut into quarters

for frying

0,5 šálkavegetable oil

sauce

4 ksguajillo chile, stemmed and seeded
2 ksarbol chile, stemmed and seeded
2 ksplum tomato, halved
2 strúčikgarlic, peeled
0,25 ksyellow onion, roughly chopped
2 šálkachicken broth
0,5 lyžičkasalt

garnish

0,5 šálkacotija cheese, crumbled
0,25 ksred onion, thinly sliced
2 lyžicacilantro, chopped
0,25 šálkasour cream(voliteľné)

Vybavenie

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

Postup

Krok za krokom

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

Na porciu

Výživové údaje

65%Skóre

Kalórie: 553,2kcal
Bielkoviny: 11,4g
Sacharidy: 47g
Tuky: 37,3g
Vláknina: 7g
Cukry: 4,4g

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Správne uchovanie

Skladovanie

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