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Chilaquiles ROJOS

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Chilaquiles can be served for Breakfast, or Brunch if topped with sunny side up or over easy eggs. And they can be serve for Lunch or Dinner, change the eggs for shredded rotisserie chicken. A side of refried beans its always a must. 

Course Breakfast, Brunch, Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4

Ingredients

For the Salsa ROJA:

  • 5-6 Roma tomatoes, choose the reddest and ripest for best flavor
  • 1/2 medium white onion
  • 1 large garlic clove
  • 3 dry chiles Cascabel toasted, seeds and stems removed.
  • 6-8 dry chiles de Arbol toasted, stems removed.
  • 2 dry chiles Guajillo, remove seeds and stem and boil along with the tomatoes.
  • 1 teaspoon sea salt
  • 1 pinch sugar
  • 1 pinch cinnamon
  • 2 tablespoon of the reminder oil from were the tortillas were fried.

To fry the tortillas:

  • 12 White corn tortillas
  • 1/2 -3/4 cup Grapeseed oil, sunflower oil, or corn oil, to pan fry the tortillas

Garnish with:

  • 1/2 cup Queso Fresco
  • 1/2 cup Crema Mexicana
  • 1/2 cup white red onions, diced
  • Refried beans, on the side its a must!

Instructions

  1. Prepare Salsa Roja:

    In a medium sauce pan place tomatoes, chiles guajillos,and onion. Cover with water. Cover and simmer until they are cooked, about 8-10 minutes or until a knife easily inserted. Once they are cooked, save 1-1/2 cups of the water in which they cook, toss the rest of the liquid. Remove tomato skins, add the toasted chiles, garlic, salt and blend with one cup of the reserved water until smooth. Taste and adjust water and salt if necessary. See picture for consistency. Set aside.

    The Semi-Crunchy Chilaquiles Preparation:

    1.Prepare the salsa roja

    2.Cut the tortillas into triangles, separate them. Heat up a frying pan add ¾ cup of the oil wait until the oil is starting to ripple, add the tortillas in two batches and pan fry them until evenly golden light brown as possible. Remove from pan and drain them into a pan lined with a paper towel.

    3.Start cooking the sunny side up or over easy eggs. Set them aside, on a tray to keep them warm. Do this just before the final step so they don’t get cold.

    4.Remove the excess oil from the pan, and leave about 2 tablespoons of oil into the pan. Once the oil is hot, add the salsa ROJA and cook for 1-2 minutes, stir constantly until bubbly. Add the tortilla triangles you just panfried and toss into the salsa for 1-2 minutes. Plate them immediately. Top with an Sunny side up egg or over easy egg. Garnish with Crema, Queso Fresco and Onions, and a side of refried beans.Enjoy!

    Happy cooking!

Recipe Notes

If you need a tutorial on How to make the best beans you ever had!

Check this link: Mexican Beans Manifesto