Chilaquiles Rojos
Chilaquiles rojos are a delightful Mexican dish that combines crispy tortilla chips with a rich red sauce, topped with fresh ingredients. This dish is perfect for breakfast or brunch, offering a comforting and satisfying experience. Whether you enjoy it with eggs, cheese, or avocado, chilaquiles rojos will surely become a favorite in your kitchen. Dive into this recipe and savor the authentic taste of Mexico!
Ingredients
– 10 corn tortillas
– 2 cups red salsa (store-bought or homemade)
– 1 cup shredded chicken (optional)
– 1 cup cheese (queso fresco or Monterey Jack)
– 1/2 cup sour cream
– 1/4 cup chopped cilantro
– 1 diced onion
– 1 jalapeño, sliced
– Salt to taste
– Cooking oil for frying
Servings and Cooking Time
This recipe serves 4 people. Preparation time is 15 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each serving (based on 1 plate) contains approximately 350 calories, 15g fat, 40g carbohydrates, and 12g protein. This is for one person and can vary based on ingredient choices.
Step-by-Step Cooking Process
1. Cut the corn tortillas into quarters.
2. Heat oil in a pan over medium heat.
3. Fry the tortilla pieces until golden and crispy.
4. Remove and drain on paper towels.
5. In the same pan, add the red salsa and bring to a simmer.
6. Add the crispy tortillas to the salsa, stirring gently to coat.
7. If using, add shredded chicken and mix well.
8. Cook for another 2-3 minutes until heated through.
9. Transfer to serving plates and top with cheese and sour cream.
10. Garnish with cilantro, onion, and jalapeño slices.
Alternative Ingredients
You can substitute corn tortillas with tortilla chips for a quicker version. Additionally, use green salsa for a different flavor or replace chicken with black beans for a vegetarian option.
Serving and Pairings
Chilaquiles rojos pair wonderfully with fried eggs on top, avocado slices, or a side of refried beans. A fresh fruit salad or Mexican-style rice complements the dish nicely.
Storage and Reheating
Store leftover chilaquiles in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently on the stove. Avoid freezing, as the texture may become soggy upon thawing.
Cooking Mistakes
- Using stale tortillas can lead to soggy chilaquiles.
- Overcooking the tortillas can make them too hard.
- Skipping the frying step may result in a lack of flavor.
- Not adjusting the spice level may make it too hot or bland.
- Using low-quality salsa can detract from the dish’s taste.
Helpful Tips
- Fresh salsa enhances flavor; consider making your own.
- Experiment with toppings like avocado or radishes for added freshness.
- Use a mix of cheeses for a richer taste.
- For extra crunch, add crispy bacon or chicharrón.
FAQs
What are chilaquiles rojos?
Chilaquiles rojos are a traditional Mexican dish made with fried corn tortillas, smothered in red salsa, and topped with various ingredients. They are often served for breakfast or brunch and can include toppings like cheese, sour cream, and eggs.
Can I make chilaquiles rojos vegetarian?
Yes, you can easily make chilaquiles rojos vegetarian by omitting the chicken and using beans or sautéed vegetables as a protein source.
How can I make the dish spicier?
To increase the spiciness, use a hotter salsa or add sliced jalapeños or serrano peppers to the dish. You can also incorporate spicy cheese options.
What type of cheese is best for chilaquiles rojos?
Queso fresco is traditional, but you can also use Monterey Jack or Chihuahua cheese for a delicious melt.
Can I prepare chilaquiles ahead of time?
While you can prepare the components in advance, chilaquiles are best enjoyed fresh. If made ahead, store components separately to maintain texture and flavor.
Conclusion
Chilaquiles rojos offer a perfect blend of flavors and textures, making them a staple in Mexican cuisine. This dish is not only simple to prepare but also versatile, allowing for various toppings and flavor profiles. Enjoy a plate of chilaquiles rojos for a hearty breakfast or a satisfying snack any time of day.
Chilaquiles Rojos
Ingredients
- 10 corn tortillas
- 2 cups red salsa
- 1 cup shredded chicken optional
- 1 cup cheese queso fresco or Monterey Jack
- 1/2 cup sour cream
- 1/4 cup chopped cilantro
- 1 diced onion
- 1 jalapeño sliced
- Salt to taste
- Cooking oil for frying
Instructions
- Cut the corn tortillas into quarters.
- Heat oil in a pan over medium heat.
- Fry the tortilla pieces until golden and crispy.
- Remove and drain on paper towels.
- In the same pan, add the red salsa and bring to a simmer.
- Add the crispy tortillas to the salsa, stirring gently to coat.
- If using, add shredded chicken and mix well.
- Cook for another 2-3 minutes until heated through.
- Transfer to serving plates and top with cheese and sour cream.
- Garnish with cilantro, onion, and jalapeño slices.