Homemade Chilaquiles Recipe Rojos Style

AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE

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.

HOMEMADE CHILAQUILES RECIPE (ROJOS STYLE)

Steps:

• Preheat the oven to 450° F.
• Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
• Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don't dry out.
• Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
• Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
• While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
• Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
• Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
• Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
• Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.