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Red Chilaquiles
– delicious –


The chilaquiles are a typical Mexican dish that consists of crispy tortillas bathed in salsa . In this recipe the chilaquiles are bathed in a type of red salsa and then they are covered with many ingredients like cheese, onion, coriander, etc.

As you can imagine in this recipe you will have a large amount of ingredients combining and complementing; to give as a result an absolutely delicious fusion of flavors and textures. This dish is a very good breakfast and it is an excellent way of starting your day.
When the chilaquiles plate is prepared don’t forget to put them refried beans , guacamole , red rice , quesadillas or any appetizer that you like.


About the Recipe

  • To make the chilaquiles there are 4 stages to follow: making the tortilla chips, making the salsa, preparing the chilaquiles and the garnish. There are many steps but you can perform them.
  • If you have old tortillas this is the moment to use them as they are the best to prepare chilaquiles – they are the crispiest.
  • The tortillas that are used to prepare the chilaquiles are going to be fried and some vegetable oil must be used since the olive oil is not good for frying dough.
  • In this recipe 1 epazote sprig is used to give a grandiose flavor to the chilaquiles, don’t forget it.
  • The preparation time is of .
  • This recipe is for 2 persons.


Ingredients

  • 8 Corn Tortillas (5.6 oz)
  • 2 Guajillo Peppers (.7 oz)
  • 2 Tomatoes (14.1 oz)
  • 1 Arbol Pepper (.1 oz)
  • 1/2 Onion (2.4 oz)
  • 1 Garlic clove (.1 oz)
  • 1 Coriander sprig (.3 oz)
  • 1 Epazote sprig (.3 oz)
  • 2 tablespoons of Mexican Cream
  • 2 tablespoons of crumbled Fresh Cheese (.7 oz)
  • 1 cup of Vegetable Oil (8.4 fl oz)
  • 1 tablespoon of Olive Oil
  • Pepper to taste
  • 1/2 tablespoon of Salt


    • Cookware

  • 1 Saucepan
  • 1 Frying Pan
  • 1 Blender
  • 1 Chopping Board
  • 1 Skimmer or Slotted Spoon
  • 1 Kitchen Spoon
  • 1 Knife
  • 4 Paper Towels


    • Directions

    Prepare the Tortilla Chips


    1. Cut 8 maize tortillas into triangles, then set aside.
    2. Pour in a frying pan approximately 1 cup of vegetable oil, so you end up having about a 1/2’’ deep oil layer.
    3. Heat the frying pan oil over medium-high heat.
    4. Put in the frying pan the tortilla triangles that were cut and fry them for about 2 minutes, until they are moderately fried; move them regularly with a skimmer or with a slotted spoon.


    The tortillas are fried so the chilaquiles have more flavor.


    1. Transfer from the frying pan to some paper towels, with the skimmer or the slotted spoon, the tortilla triangles that were fried so they dry and the fat excess is absorbed; then set aside.

    Prepare the Red Salsa


    1. Remove the seeds and veins of 1 arbol pepper and 2 guajillo peppers.
    2. Put in a saucepan:
    • The Arbol Pepper with the one you worked.
    • The 2 Guajillo Peppers with the ones you worked.
    • 2 Tomatoes.
    • The enough Water to cover all the ingredients.


    1. Bring the saucepan water to a boil over high heat and leave chilies and the tomatoes cooking in the boiling water for about 4 minutes, until the chilies soften.
    2. Transfer from the saucepan to a blender, with a kitchen spoon, the chilies and the tomatoes that were cooked.
    3. Also add in the blender:
    • 1/4 of an Onion (1.1 oz).
    • 1 Garlic clove.
    • Pepper to taste.


    1. Blend very well the ingredients, then set aside.



    Make the Chilaquiles


    1. Heat in the saucepan over high heat 1 tablespoon of olive oil.
    2. Add in the saucepan:
    • The Red Salsa that was prepared.
    • 1 Epazote sprig.
    • 1/2 tablespoon of Salt.


    1. Mix the saucepan ingredients and wait for the salsa to boil.
    2. When the salsa boils reduce to medium heat and cook it for about 5 minutes, until it thickens a little; stir occasionally.
    3. Reduce to low heat, put in the saucepan all the tortilla triangles that were fried and mix them with the salsa without breaking them.
    4. Cook the red chilaquiles for about 3 minutes, until the salsa has a very thick consistency; stir occasionally. Then set aside.

    Garnish the Chilaquiles


    1. Finely chop 1/4 of an onion (1.1 oz) and 1 coriander sprig; then set aside.
    2. Discard the epazote sprig that was put in the chilaquiles.
    3. Serve the red chilaquiles and add them the following ingredients:
    • 2 tablespoons of Mexican Cream.
    • The Onion that was minced.
    • Sprinkle 2 tablespoons of crumbled Fresh Cheese.
    • The Coriander that was minced.


    Preferably put the ingredients in the same order as given so the chilaquiles look divine.



    Magnificent!

    Red Chilaquiles with refried beans, bread and orange



    Variation: If we change the red salsa for green we will get some delicious green chilaquiles.



    Did you like the Red Chilaquiles?





    Other Mexican Recipes


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    ◦ Machaca with Egg
    ◦ Chicken Tacos
    ◦ Rice Pudding
    ◦ Horchata Water