Making Chilaquiles Rojos: A Simple and Tasty Mexican Delight
Chilaquiles Rojos is a traditional Mexican dish that transforms simple corn tortillas into an extraordinary culinary experience. This dish is known for its vibrant red sauce made from guajillo chiles, which offers a mild yet flavorful taste. The preparation starts by removing stems and seeds from the guajillo chiles and boiling them until soft. These chiles are then blended with fried onion, garlic, and chicken broth to create a smooth, rich sauce that serves as the heart of the dish.
Once the sauce is ready, the next step involves frying the corn tortillas to a perfect golden crisp. These crispy tortilla chips are then tossed in the prepared sauce, ensuring that each chip is well-coated. For those who enjoy an extra kick, adding chiles de árbol to the sauce can introduce a delightful heat. Cheese lovers can sprinkle chihuahua cheese over the dish, adding a creamy texture that complements the zesty sauce. Finally, the chilaquiles are garnished with toppings such as crema and a fried egg, making for a satisfying and hearty meal.
Chilaquiles Rojos pairs beautifully with traditional Mexican beverages like horchata or café de olla, enhancing the overall dining experience. This dish, with its simple ingredients and straightforward preparation, is perfect for both novice and seasoned home cooks. Whether enjoyed as a hearty breakfast or a comforting dinner, Chilaquiles Rojos is sure to bring joy and warmth to any meal.
Ingredients:
15 guajillo chiles
1/4 onion
1 garlic clove
7 cups of chicken broth (or 7 cups warm water + 3 1/2 Tbsp chicken bouillon)
24 corn tortillas
Oil for frying
For spice, use 3 chiles de árbol or more if you want it super spicy
3 cups of chihuahua cheese
Topping suggestions: chihuahua cheese, white onion, cilantro, Mexican cream, cotija cheese, eggs, and avocado if you're up for it.
Instructions for Chilaquiles Rojos:
Start by preparing the Chiles, remove the stems and seeds from the guajillo chiles. Place all the guajillo chiles in a pot and add hot water. Boil the chiles on medium heat for about 5 minutes or until they are soft.
Put a stack of tortillas together, slice the corn tortillas down the middle, and again until you have 4 piles of triangles. You can repeat until you create the perfect size for chilaquiles.
Fry the tortilla pieces in oil until they are nice and golden. Remove and set them aside. Sprinkle a little bit of salt on them. Set aside to start working on the sauce.
To prepare the sauce, quickly fry the onion and garlic in a bit of oil. If you want some heat, add the chiles de árbol during this step.
To a blender, add the softened guajillo chiles, fried onion, garlic, and chiles de árbol and chicken broth to the blender and blend until smooth.
Warm up your pan on medium heat for a minute, then add about one teaspoon of oil. Strain the blended sauce into the pan. Add any extra chicken broth as needed. Cook the sauce for 5-8 minutes, stirring occasionally, until the color changes from bright red to a more maroonish red.
Add the fried tortilla chips to the sauce and mix until all the chips are well-coated. If you like it cheesy, add the cheese and mix until melted and combined. Serve the chilaquiles hot, topped with cream and a fried egg if desired.
Optional Pairing: Enjoy your chilaquiles with a drink like Horchata or café de olla.
Tip:
Feel free to adjust the spice level by adding more or fewer chiles de árbol.
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