Chilaquiles Rojos Traditional Mexican Breakfast Dish Recipes

AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE

Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe image

Make the popular Chilaquiles Rojos usually served at breakfast but are perfect for any meal of the day. You can add shredded chicken or just top it with a fried egg for the ultimate experience!

Provided by Ana Frias

Time 30m

Number Of Ingredients 15

Ingredients

12 corn tortillas (See note below)
canola & avocado oil (enough to coat the tortillas if baking or about two cups if frying. )
3 roma tomatoes
⅓ onion (white or yellow)
2 guajillo chiles (seeded)
2 or 3 chiles de arbol (Use more if you like it very spicy)
2 garlic cloves
½ Tablespoon knorr (chicken or vegetable flavor)
½ teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon black pepper
Mexican Crema
queso fresco
Avocado
red or white onion slices

Steps:

In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic plus all of the spices. Puree for one or two minutes until everything is pureed well.
Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
Taste and adjust salt & pepper.
While the sauce is cooking, fry or bake the tortillas
In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.

Nutrition Facts : ServingSize 1 plate, Calories 298 kcal, Carbohydrate 35 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 268 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 12 g

BREAKFAST CHILAQUILES

Breakfast Chilaquiles image

A simple and delicious Mexican breakfast dish.

Provided by KEPHY

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 ½ teaspoons olive oil
2 corn tortillas, cut into small squares
5 eggs
salt and ground black pepper to taste
¼ cup shredded Cheddar cheese
½ (14 ounce) can enchilada sauce (such as Old El Paso®)

Steps:

Heat olive oil in a large skillet over medium heat. Add tortilla squares; cook and stir until crispy, about 5 minutes.
Whisk eggs, salt, and pepper together in a bowl. Stir in Cheddar cheese.
Pour egg and cheese mixture into the skillet; cook and until eggs are firm, about 5 minutes. Pour enchilada sauce on top.

Nutrition Facts : Calories 372.9 calories, Carbohydrate 19.3 g, Cholesterol 479.8 mg, Fat 23.4 g, Fiber 2.6 g, Protein 22.1 g, SaturatedFat 7.7 g, Sodium 604.8 mg, Sugar 1.8 g

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