Picture crispy tortillas, perfectly fried and generously topped with a rich red sauce made from sun-dried chiles and fresh tomatillos. The combination of textures and flavors is nothing short of heavenly.
As you delve into the preparation, you’ll discover how easy it is to elevate your breakfast game and impress family or friends with a dish that embodies comfort and warmth. Whether you’re enjoying a lazy Sunday brunch or need a quick yet satisfying meal during the week, this chilaquiles recipe promises to awaken your taste buds and transport you to a cozy Mexican kitchen.
Ingredients
Red Sauce:
Creating the perfect red sauce is the heart of any chilaquiles dish, and our easy chilaquiles rojos Mexican recipe is no exception. This sauce not only brings vibrant color but also layers of flavor that will tantalize your taste buds.
- 7 dried guajillo chiles, seeds removed: Guajillo chiles add a deep, rich flavor with mild to medium heat. Their smoky notes enhance the sauce, making it both complex and comforting.
- 3 dried árbol chiles, seeds removed: These chiles pack a bit more heat, offering a spicy kick that perfectly complements the sweetness of the guajillo. The combination balances the sauce beautifully.
- 3 green tomatillos (approx. 5 oz): Tomatillos bring a fresh and tangy flavor that brightens the sauce. Their juicy texture helps create a perfect blend with the chiles, adding depth and a slight acidity.
- 2 cups chicken broth, divided: Chicken broth adds a savory base to the sauce, enhancing its overall flavor profile. Using homemade or low-sodium broth ensures you can control the saltiness.
- 2 cloves garlic: Fresh garlic infuses the sauce with aromatic warmth, making each bite savory and delightful.
- 1 tsp cumin seeds: Cumin adds an earthy, nutty flavor that is characteristic of Mexican cuisine, enhancing the complexity of the sauce.
- 1/4 tsp dried Mexican oregano: This herb imparts a unique flavor that differs from regular oregano, offering a fragrant and slightly floral note that complements the dish perfectly.
- 1 tbsp vegetable oil: Used for sautéing, the oil helps bring out the flavors of the garlic and spices.
- 1 sprig of epazote and/or fresh cilantro: Epazote is a traditional Mexican herb that adds a distinct flavor, while cilantro provides freshness and brightness. You can choose one or use both for a delightful aroma.
Chilaquiles:
The chilaquiles themselves are a canvas for the bold flavors of the red sauce, creating a dish that’s both satisfying and vibrant.
- 12 corn tortillas, cut into 6 to 8 triangles: Corn tortillas are essential for the base of chilaquiles. Cutting them into triangles allows for the perfect amount of crispiness when fried, providing a delightful crunch with each bite.
- 4 fried eggs: Topping the chilaquiles with fried eggs not only adds protein but also creates a creamy richness when the yolk is broken. They make the dish more filling and indulgent.
- 1 avocado, pitted and sliced: Avocado adds a creamy texture and a mild flavor that balances the spiciness of the chilaquiles. Its healthy fats make the dish even more satisfying.
- 1/2 cup sour cream: A dollop of sour cream offers a tangy contrast to the heat of the sauce, cooling your palate with every bite and adding a luxurious creaminess.
- 1/2 cup white onion, diced: Diced onions add a crunchy texture and a sharp bite that enhances the overall flavor profile, making the dish more dynamic.
- 1/2 cup fresh cilantro, chopped: Fresh cilantro brightens the dish and adds a burst of color. Its herbaceous flavor complements the richness of the sauce and toppings.
- 1/2 cup crumbled fresh cheese (like queso fresco): This crumbly cheese adds a mild, salty flavor and a creamy texture, making it the perfect finishing touch to your chilaquiles.
- Vegetable oil: Used for frying the tortillas, vegetable oil is essential for achieving that golden-brown, crispy exterior that makes chilaquiles irresistible.
With this ingredient lineup, your easy chilaquiles rojos Mexican recipe will not only be delicious but also an experience filled with bold flavors and textures. Each bite is a celebration of Mexican cuisine that will surely impress your family and friends!
Instructions
Red Sauce:
The key to a mouthwatering chilaquiles dish lies in the robust red sauce, which brings together a symphony of flavors that make every bite a delight.
- Prepare the Chiles: In a large pot, bring 4 cups of water to a rolling boil. Once boiling, carefully add the 7 dried guajillo chiles and 3 dried árbol chiles. These chiles will infuse the water with their rich, smoky flavors. Reduce the heat to medium and allow the chiles to simmer for 10 to 12 minutes. This gentle cooking softens the chiles, making them easier to blend into a smooth sauce.
- Add the Tomatillos: Next, introduce 3 green tomatillos into the pot. Cook them alongside the chiles for an additional 3 to 5 minutes, or until they lose their vibrant green hue. The tomatillos contribute a tangy brightness that perfectly balances the chiles’ earthiness. Once they’re done, carefully remove the pot from the heat and drain the contents, ensuring to reserve the boiled water for safety.
- Blend the Mixture: In a high-speed blender, combine the softened chiles and tomatillos with 2 cloves of garlic, 1 tsp cumin seeds, and 1/4 tsp dried Mexican oregano. Pour in 1 cup of chicken broth to help achieve a silky texture. Blend the mixture on high until it’s smooth and well combined. This vibrant sauce is now packed with flavor and is a crucial component of your chilaquiles.
- Cook the Sauce: In a medium pot, heat 1 tbsp of vegetable oil over medium heat. Once the oil is shimmering, carefully add the blended mixture to the pot. Bring the sauce to a boil, then reduce the heat to medium-low. Add a sprig of epazote and/or fresh cilantro for an aromatic touch. Allow the sauce to simmer for 15 to 20 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. The aroma that fills your kitchen will be irresistible! Once done, remove the epazote and/or cilantro to leave a pure, flavorful sauce.
Chilaquiles:
With the sauce ready, it’s time to transform those tortillas into crispy delights.
- Prepare the Oil: In a deep skillet, pour in 2 inches of vegetable oil. Heat the oil over medium-high heat until it reaches approximately 350°F—the ideal temperature for frying. To test if the oil is hot enough, you can drop in a small piece of tortilla; if it bubbles vigorously, you’re ready to fry!
- Fry the Tortillas: Carefully add the 12 corn tortillas, cut into 6 to 8 triangles, to the hot oil in three batches. Ensure they are fully submerged for even cooking. Fry each batch for 2 to 3 minutes, or until the tortillas turn a beautiful golden brown and develop a crispy texture. Use a slotted spoon to remove the fried tortillas and transfer them to a tray lined with parchment paper. This allows excess oil to drain off. Let them cool completely; as they cool, they will become even crispier.
- Combine Tortillas and Sauce: In a separate pot, gently reheat the red sauce over low heat, ensuring it’s warm but not boiling. Once the sauce is heated, remove it from the heat and gradually pour it over the crispy tortillas. Toss gently to coat each piece without breaking them, allowing the tortillas to absorb the rich flavors of the sauce.
- Serve the Chilaquiles: Now, it’s time to plate up! Divide the saucy chilaquiles among 4 plates. For a perfect finish, top each portion with a fried egg, letting the runny yolk add richness to the dish. Garnish with slices of avocado, a generous dollop of sour cream, diced white onion, chopped cilantro, and crumbled fresh cheese like queso fresco. Each element adds its unique flavor and texture, elevating the dish to a true Mexican classic.
Enjoy your easy chilaquiles rojos Mexican recipe, a delightful combination of crispy tortillas and vibrant flavors that will transport you straight to the heart of Mexico with every bite!
Easy Chilaquiles Rojos Mexican Recipe: A Flavor Explosion in Every Bite
Picture crispy tortillas, perfectly fried and generously topped with a rich red sauce made from sun-dried chiles and fresh tomatillos. The combination of textures and flavors is nothing short of heavenly.
Ingredients
Red Sauce:
Chilaquiles:
Instructions
Red Sauce
-
In a pot, bring 4 cups of water to a boil; add the guajillo and árbol chiles. Reduce the heat to medium and cook for 10 to 12 minutes, or until the chiles soften. Add the tomatillos and cook for an additional 3 to 5 minutes or until they lose their bright green color. Remove the tomatillos and chiles from the pot with the boiling water.
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In a blender, combine the boiled tomatillos and chiles with garlic, cumin, and oregano. Blend with 1 cup of chicken broth until smooth. Set aside.
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Heat the oil in a pot over medium heat, add the blended mixture, and bring it to a boil. Reduce the heat to medium-low and add the epazote and/or cilantro. Cook for 15 to 20 minutes or until the sauce slightly thickens. Remove the epazote and/or cilantro.
Chilaquiles
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In a deep skillet, pour in 2 inches of vegetable oil. Heat the oil until it is almost boiling. Fry the tortillas in three batches, ensuring they are fully submerged in the oil. Fry each batch for 2 to 3 minutes or until the tortillas are golden brown all over. Transfer them to a tray lined with parchment paper. Let them cool completely. (As they cool, they will become crispier.)
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Heat the sauce over low heat. Remove from the heat and gradually pour it over the tortillas.
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Divide everything onto 4 plates. Top each portion with a fried egg. Serve with avocado, sour cream, onion, cilantro, and cheese.
chilaquiles, mexican, chilaquiles rojos
