AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE
Make the popular Chilaquiles Rojos usually served at breakfast but are perfect for any meal of the day. You can add shredded chicken or just top it with a fried egg for the ultimate experience!
Provided by Ana Frias
Categories Breakfast & Brunch Main Dish
Time 30m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 plate, Calories 298 kcal, Carbohydrate 35 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 268 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 12 g
CHILAQUILES
Breakfast for dinner doesn't have to mean pancakes and scrambled eggs. This hearty, savory dish will make you want breakfast for every meal. A rich red chile sauce with guajillo peppers gives the chilaquiles their kick.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425 degrees F.
- Gather your ingredients.
- Preheat a stainless 3-quart pot over high heat and a large cast-iron skillet, 10 to 12 inches, over medium-low heat; this will be your serving platter.
- Remove the stems and seeds of your dried chilies and toast in the pot, 2 minutes. Remove, then add oil, onions and jalapeno pepper. Soften onions, 3 to 4 minutes.
- Stack and cut the corn tortillas into 8 pieces, halved across, and then cut into 4 equal wide slices. Arrange on parchment lined baking sheet and spray with cooking spray. Bake to deeply golden and fragrant, 10 minutes.
- To onions, add pimenton, oregano and garlic. Stir and add water. Let it absorb, 1 to 2 minutes. Add chilies back to pot with chicken or vegetable stock, tomatoes, honey and cocoa powder if using. Simmer 7 to 8 minutes to plump the peppers. Puree in high powered blender or food processor, and then transfer to large cast-iron skillet. Reserve any extra in an airtight container for enchiladas or more chilaquiles.
- Chop red onion, cilantro and thinly slice radishes with truffle shaver, sharp knife or mandoline. Crumble the cotija or queso fresco. Shred the Pepper Jack cheese.
- Add tortillas to sauce in cast-iron skillet and toss to coat. Top with cheeses and place back in the oven for 5 to 10 minutes, or until cheese is melted and bubbling.
- Place 2 small nonstick skillets over medium heat (have some lids or foil on hand). Add a pat of butter to each pan, then crack an egg into each pan and cover. Cook until whites are solid and yolks still soft. Remove to a plate and repeat.
- Remove skillet from the oven and top with red onions, cilantro, radishes, pickled peppers and eggs.
- Serve the chilaquiles from the pan.
SHORTCUT CHILAQUILES
Chilaquiles, a traditional Mexican dish made with fried tortillas simmered in red or green salsa, has become a popular breakfast item because it begs to be topped with a couple of fried eggs. This cheater's version is made with a fresh tomato (or tomatillo) salsa that doesn't require a blender, and tortilla chips or broken tostadas instead of fried tortillas. The perfect texture here is softened but not soggy; you want to make sure the chips are tossed evenly with the sauce, but not so much that they get lost in it. Fried eggs are the perfect complement here, as the crisp-edged white provides texture and the yolk a rich sauciness. But it would be just as delicious served underneath or alongside a pile of soft scrambled eggs.
Provided by Alison Roman
Categories breakfast, brunch, lunch, weekday, weeknight, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place half the onions in a small bowl and cover with lime juice. Season with salt and pepper, toss and set aside.
- Heat oil in a large skillet (12-inch works well) over medium-high heat. Add remaining onions and garlic and season with salt and pepper. Cook, stirring occasionally until they are tender and starting to brown, about 4 minutes. Add tomatoes and half of chile (if using) and season with salt and pepper.
- Cook, stirring occasionally, until the tomatoes have started to burst and simmer in their own juices, 5 to 8 minutes. Add 1 cup of water and continue to simmer until tomatoes are totally softened and melted down, another 5 to 8 minutes; larger bits of the skin are O.K., but they should feel mostly broken down into a nice, thick sauce.
- Add chips and toss to coat evenly. Simmer a minute or two and remove the pan from the heat while you fry the eggs.
- Heat remaining 2 tablespoons oil in another large skillet over medium-high heat. Add eggs and season with salt and pepper. Cook, undisturbed, until the whites of the egg are fried and lightly crisped but the yolks are still bright orange and runny, about 2 minutes.
- Divide chips among plates and top with fried egg, queso fresco, cilantro, crema, remaining green chile, reserved red onions and a squeeze of lime if you like.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 25 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 815 milligrams, Sugar 7 grams, TransFat 0 grams
CHILAQUILES A LA LYDIA CHILD
These chilaquiles are better made with old tortillas than with young ones - though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.
Provided by Tamar Adler
Time 50m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in.
- Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate.
- Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent.
- Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you're using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes.
- When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew.
- Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly.
- Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny.
- Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 10 grams, Carbohydrate 29 grams, Fat 16 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 947 milligrams, Sugar 8 grams, TransFat 0 grams
More about "chilaquiles recipe 425 recipes"
HOW TO MAKE MEXICAN CHILAQUILES (CHILAQUILES ROJOS)
From mexicoinmykitchen.com
5/5 (19)Total Time 25 minsCategory ChickenCalories 552 per serving
- For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with 1/2 cup of the cookign water to make a sauce. Season with salt and set aside.
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
- Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate.
EASY CHILAQUILES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
4.9/5 (14)Calories 264 per serving
RICK BAYLESSCHILAQUILES MASTER RECIPE - RICK BAYLESS
From rickbayless.com
EASY CHILAQUILES WITH EGGS RECIPE - FOODIECRUSH
From foodiecrush.com
CHILAQUILES! RECIPE - ALTON BROWN
From altonbrown.com
RED CHILAQUILES RECIPE - COOKIE AND KATE
From cookieandkate.com
HOW TO MAKE CHILAQUILES | KITCHN
From thekitchn.com
THE BEST CHILAQUILES RECIPE - AN AUTHENTIC MEXICAN …
From mylatinatable.com
CHILAQUILES - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
5/5 (4)Calories 389 per servingCategory Main Course
CHILAQUILES ROJOS RECIPE | EPICURIOUS
From epicurious.com
CHIPOTLE CHILAQUILES RECIPE - RICK BAYLESS - FOOD & WINE
From foodandwine.com
SIMPLE TOFU CHILAQUILES | MINIMALIST BAKER RECIPES
From minimalistbaker.com
EASY CHILAQUILES RECIPE | SPOON FORK BACON
From spoonforkbacon.com
HOW TO MAKE THE BEST CHILIQUILES! | FEASTING AT HOME
From feastingathome.com
EASY CHILAQUILES RECIPE | MCCORMICK FLAVOR MAKERS | MCCORMICK
From mccormick.com
CHILAQUILES RECIPES
From allrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love