BreakfastBrunchMain Course

Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 porsiyon
Cuisine: mexican
Ingredients: 12 adet corn tortilla cut into quarters; 0,5 su bardağı vegetable oil; 4 adet guajillo chile stemmed and seeded; 2 adet arbol chile stemmed and seeded; 2 adet plum tomato halved; 2 diş garlic peeled; 0,25 adet yellow onion roughly chopped; 2 su bardağı chicken broth; 0,5 çay kaşığı salt; 0,5 su bardağı cotija cheese crumbled; 0,25 adet red onion thinly sliced; 2 yemek kaşığı cilantro chopped; 0,25 su bardağı sour cream (isteğe bağlı)

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 50 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 553 kcal

Alerjen bilgisi: süt içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.

Ön hazırlık

Malzemeler

12 adetcorn tortilla, cut into quarters

for frying

0,5 su bardağıvegetable oil

sauce

4 adetguajillo chile, stemmed and seeded
2 adetarbol chile, stemmed and seeded
2 adetplum tomato, halved
2 dişgarlic, peeled
0,25 adetyellow onion, roughly chopped
2 su bardağıchicken broth
0,5 çay kaşığısalt

garnish

0,5 su bardağıcotija cheese, crumbled
0,25 adetred onion, thinly sliced
2 yemek kaşığıcilantro, chopped
0,25 su bardağısour cream(isteğe bağlı)

Ekipman

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

Hazırlanışı

Adım adım

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

Porsiyon başına

Besin değerleri

65%Puan

Kalori: 553,2kcal
Protein: 11,4g
Karbonhidrat: 47g
Yağ: 37,3g
Lif: 7g
Şeker: 4,4g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

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