The traditional ‘Chilaquiles Rojos’ or Red Chilaquiles are a popular dish in Mexico, mainly for breakfast. This is what many people refer to as the real nachos. Check the Chilaquiles blog post for more info about this unique dish.
This is a quick recipe for making red chilaquiles. Fun and delicious, that will make you want more and more!
Red Chilaquiles
Chilaquiles Rojos
A Mexican food menu is not complete without the traditional 'Chilaquiles'. Simply, chilaquiles are totopos –slices of fried corn tortillas– dipped in lots of salsa. And even with this simple definition, controversy will start to arise amongst Mexican from different regions.
Print Recipe
Equipment
- Saucepan
- Blender
Ingredients
- 5 tomatoes
- 4 jalapeños
- 1 brown onion – or any other onion 1/2 julienne onion for garnish
- 2 cloves garlic
- 1/2 liter of water
- 15 nixtamal corn tortillas preferably La Tortilleria
- 100 ml olive oil
- 1 chicken breast cooked and shredded
- 1 cup sour cream
- 200 grams mozzarella cheese shredded, replace with any melty cheese
- Salt and pepper
Instructions
- Boil the tomatoes and jalapeños.
- Blend with half of the onion and garlic until obtaining a light and smooth sauce.
- Sauté with hot oil.
- Pour water, add salt and pepper to taste.
- Cut the tortillas into triangles.
- Heat the oil and brown the tortilla chips until crunchy.
- Drain on absorbent paper and add a little salt.
- Place the sauce on the tortilla chips, add the shredded chicken, and cover with cheese.
- Gratin for 5 minutes in the oven (optional).
- Garnish with cream, chopped coriander and onion slices.
Notes
- Replace chicken with any other pulled protein of your liking.
- For a vegetarian version replace chicken with fried eggs or refried beans.
- For vegan options, use refried beans and replace cream and cheese for vegan alternatives.
