These Chilaquiles Rojos are the real deal. When I’m lazy, I’ll make chilaquiles with store bought tortilla chips and jarred salsa like these: https://the2spoons.com/cheater-chilaquiles-with-poached-eggs/
They are good but nothing like the authentic which are made from roasted tomatoes and chilies to make a sauce and the tortillas are fried to a crispy deliciousness.
Chilaquiles in Mexican cooking means a dish of fried tortilla strips typically topped with a spicy tomato sauce and cheese! Because I wanted this for breakfast I added a fried egg, then topped with Queso Fresco cheese and chopped onions and cilantro. So delicious.
authentic chilaquiles rojos
To make the sauce I roasted garlic, onion, roma tomatoes, a jalapeno and several chile de arbol. I then fry the tortillas and add all the roasted ingredients to a blender with a little water and a pinch of salt. I add a little oil to a pan, a little onion then the salsa and cook to a simmer and then add my tortillas. I left mine whole, but you can crumble the tortillas.
I then add them to a plate and top with a fried egg with more chopped onions, queso fresco and cilantro. So good.
I use my Nutribullit to make the salsa because it just pulverizes everything! Here’s a link for it: https://amzn.to/2CNrLJw
authentic chilaquiles rojos
Other than the jalapeno or serrano chile in the salsa I used Chile de Arbol. I found them in my local grocery store, but you can order them on line: https://amzn.to/2COimkX
Ok, here’s the recipe. Don’t be discouraged by making these wonderful mexican sauces and salsas from scratch with dried chilies and roasting vegetables because once you get used to it, you will see how easy it is and what an amazing difference it makes. Enjoy!
Chilaquiles Rojos
Ingredients
For the Salsa
- 6 Roma tomatoes
- 1 inch slice of white onion
- 1 jalapeno, I seeded but if you like spicy leave them in
- 6-8 chile de Arbol
- 2 cloves garlic, whole
- water
- oil for the salsa
- a small amount of fresh sliced onion for the salsa pan after pureeing
For the Chilaquiles
- 4 fried corn tortillas, halved or slightly broken up
- The salsa
- queso fresco cheese
- chopped onions, cilantro for garnish
Instructions
- On a Comal, griddle or iron skillet place the tomatoes, onion, garlic and chile de arbol. Turn as they brown. Remove the chile once it starts to brown because it easily burns.
- Add all the roasted ingredients to a blender or a Nutribullet like I do. Blend until smooth.
- In a skillet add about a tablespoon of oil. add the thinly sliced onion, just about one thin slice halved, then the salsa and bring to a simmer.
- Meanwhile, heat enough oil in a skillet to fry your tortillas. I half them first. Quickly fry them until crisp. Remove and drain on paper towels.
- Either add the tortilla half's or slightly broken to the simmering salsa. Allowing them to soften for just a minute or so. Remove to individual plates and top with a fried egg. Add finely chopped onion and cilantro to the top, along with the queso fresco or cheese of your choice. Enjoy!