Baked Chilaquiles Rojas Recipes

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.

ANNE'S CHICKEN CHILAQUILES ROJAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
• Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
• Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
• Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
• Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
• Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.

CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Steps:

• Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
• Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
• Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
• In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
• Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
• Serve with guacamole, refried black beans and pico de gallo on the side.

EASY CHILAQUILES

Steps:

• Heat oil in a skillet over medium-high heat. Add tortilla pieces to oil and fry until crisp, about 5 minutes.
• Pour beaten eggs over the tortilla pieces in the skillet. Season with salt and pepper. Cook, stirring occasionally, until eggs have set, about 4 minutes. Remove from heat. Top with taco sauce and Monterey Jack cheese.

BAKED CHILAQUILES ROJAS

Steps:

• Heat oven to 425 degrees. Cut up the tortillas into chip sized triangles and distribute evenly onto baking sheets. Bake in oven until slightly crunchy, about 7-10 minutes. Remove from oven, spray with a small amount of cooking spray and lightly salt the chips. Keep the oven on. In a blender, liquefy together the tomatoes, half onion, garlic, and pepper. Pour liquid into a large oven-safe heavy skillet and heat over medium high heat, stirring occasionally for 12 minutes. Salt to taste. Add the chips to the sauce and thoroughly mix together until the chips are fully coated. Sprinkle the Mexican cheese blend on top of the mixture. Crack the eggs over the top of the mixture and transfer the skillet to the oven until the egg whites are just set and the yolks still runny - about 8 minutes. Carefully remove from oven and garnish with cilantro. Optionally, serve with guacamole and sour cream on the side.

CHILAQUILES VERDES

Steps:

• Preheat oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
• Slice each tortilla into 8 triangles and spread out onto the prepared baking sheet. Brush tops with 1 tablespoon avocado oil and sprinkle with sea salt.
• Bake in the preheated oven until golden brown, about 10 minutes.
• Pour salsa verde into a skillet and bring to a simmer over medium-high heat, 2 to 3 minutes. Remove from heat and add baked tortilla chips. Toss to coat and let sit for 3 to 5 minutes.
• Meanwhile, heat black beans in the microwave or in a saucepan until hot.
• Heat 1 tablespoon avocado oil in a large skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes. Season with salt and pepper.
• Distribute salsa verde and tortillas amongst 4 bowls. Top with a fried egg, black beans, avocado, tomatoes, red onion, and cilantro.