chilaquiles rojos

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Chilaquiles Rojos Tradicionales. Receta Fácil De La Cocina Mexicana Para El Desayuno

jitomates guaje

chiles guajillo limpios, semillas o venas

dientes de ajo

de cebolla

cucharada de aceite

ramas de epazote

Sal al gusto

Para los chilaquiles:

huevos

ml de aceite

400 g de totopos para chilaquiles

200 ml de crema ácida

250 g de queso fresco desmoronado

cebolla fileteada

tazas de frijoles negros refritos

Chilaquiles rojos tradicionales. Receta fácil de la cocina mexicana para el desayuno

Chilaquiles Rojos (Red Chilaquiles)

Roma tomatoes, chopped

guajillo

ancho

chiles de árbol

serrano chile

½ medium white onion, chopped

garlic

chicken broth

Salt,

cumin

oregano

tortillas,

Mexican crema

Queso fresco, crumbled

Cilantro, chopped

White onion, chopped

Heat oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.

Add the guajillo, ancho, árbol, and serrano chiles; cook for 3-5 minutes until softened and fragrant.

Stir in tomatoes, oregano, cumin, broth, and salt, then simmer for 2 more minutes. Transfer the mixture to a blender and blend until smooth.

In another pot, heat oil and fry tortillas in batches until golden and crispy. Drain on a rack or paper towels, sprinkling with salt.

Reheat the salsa in the skillet, then add the tortilla chips, stirring until they reach your desired softness. Alternatively, plate the chips and pour the salsa over them.

Drizzle with Mexican crema, sprinkle queso fresco, and top with cilantro and onion before serving.

Delicious homemade Chilaquiles recipe with crispy corn tortillas tossed in a homemade chilaquiles sauce and topped with queso fresco and crema.

Chilaquiles

white corn tortillas* (, preferably older/stale)

oil (,

guajillo chiles

arbol chiles

chicken broth ((474 grams))

tomatillos (medium size, outer leaf removed, washed)

cumin seeds

Mexican oregano

cilantro ((4 grams))

salt (,

onion (, sliced thinly)

Queso fresco ((40 grams))

Mexican crema ((56 grams), or sour cream)

avocado (, chopped)

eggs (, fried)

can black refried beans (, warmed)

chicken ((for heartier dinner option))

Fry Tortillas (See notes for air-fryer, baked, or store-bought options): Cut corn tortillas into 6 wedges and allow them to dry on the counter for a few hours, or overnight (or, use older stale corn tortillas). Add about an inch or so of vegetable oil to the bottom of a large saucepan over medium heat. Once the oil is hot, add the corn tortillas (you may need to work in batches) to hot oil and cooking until crisp, turning them once or twice. Remove to a paper towel-lined plate.

Soak dried chiles: Use scissors to cut the dried chiles open, and remove veins and seeds inside. Place dried chiles in a saucepan and cover them with water. Bring to a boil reduce heat to simmer and cook them until softened, 20-30 minutes.

Blend Salsa Verde: While the chiles cook, make the green sauce. To a blender add 1/3 cup chicken broth, garlic, oregano and cumin seed. Blend well. Add tomatillos and ¼ cup (a small handful) fresh cilantro and blend until smooth.

Simmer: Heat a saucepan with 2 tablespoons olive oil. Once hot, add sliced onion and cook for 3 minutes. Remove onion to a plate. Pour the green tomatillo sauce from the blender into the saucepan and simmer over medium heat for 10 minutes, stirring occasionally.

Blend Red Chiles: Once the red chiles are softened, use a slotted spoon to remove the chiles from the liquid and place them in blender with 1 cup chicken broth. Blend until smooth.

Combine: Pour red chile sauce mixture into a fine mesh strainer set over the pot with the green sauce. Use a spoon to press it through the strainer and into the pot. Season with salt and simmer for 10 minutes. Add 2/3 cup more chicken broth. Simmer for 20 minutes. Taste and add a dash of oregano, or ground cumin, if needed.

Add Tortillas: Add crispy tortillas to the sauce and toss until well coated.

Serve: Divide chilaquiles between plates and sprinkle with a pinch of queso fresco. Add some sautéed onions, a drizzle of crema, sliced avocado, and chicken if desired. Serve with a side of refried black beans and a fried or sunny side up egg.

These were great!  A little time consuming with the steps for the sauce, but very well worth it and I will definitely make this again, just quadruple the batch and freeze the sauce.

https://content.jwplatform.com/videos/7iIcvNvB.mp4

This easy Chilaquiles recipe has crispy corn tortillas tossed in a homemade sauce that combines red and green sauces then topped with queso fresco and crema. It is the most flavorful and delicious chilaquiles I have ever had! Enjoy it any time of day!

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Chilaquiles Rojos (Red Chilaquiles)

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Chilaquiles Rojos (Red Chilaquiles)

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