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Chilaquiles Rojos

Red Chilaquiles

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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
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings4 serves


  • Saucepan
  • Blender


  • 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


  • Boil the tomatoes and jalapeños.
    Boiling tomatoes and chiles
  • 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.


  • 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.