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5 from 11 votes

Red Chilaquiles Recipe

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 4
Calories: 688kcal

Ingredients

For the red salsa

  • 1.5 lb roma tomatoes approx 750 gr
  • ½ white onion
  • 2 serrano peppers
  • 2 garlic cloves
  • 1 teaspoon table salt
  • ¼ cup of water
  • 1 tablespoon Mexican dry oregano

For the tortilla chips

  • 12 corn tortillas regular size
  • 1 cup oil for frying
  • Salt to taste

For serving

  • 4 oz queso fresco crumbled
  • 1 avocado
  • Fresh cilantro to taste chopped
  • Red onion
  • 4 eggs optional

Utensilios

  • Utensils
  • Cast iron skillet or comal
  • Tongs
  • Kitchen shears or knife
  • * Measuring cups
  • * Measuring spoons
  • Blender or food processor
  • Heavy bottom small pot or fryer
  • Paper Towels
  • Large skillet
  • Serving spoon

Instructions

Roast the Veggies

  • Heat the cast iron skillet or comal over medium-high heat and place the tomatoes, onion, serrano peppers and garlic cloves on it.
  • Once the cast iron is hot, lower the temperature to allow the veggies to roast slowly, turning them as they char on all sides. This will take 20 to 25 minutes.
  • Try to break up the layers of the onion as you flip it. It’s important to notice the garlic and onions will roast before the tomatoes and serranos, when they are ready, remove them immediately so they don’t burn up.
  • Tip: Place the tomatoes with the stem area down on the skillet. That part of the tomato is the hardest and cooks more slowly.

Make the Tortilla Chips

  • While the vegetables are roasting, cut the tortillas into triangles or any other shape of your choice.
  • In a small pot, heat half the oil and fry the triangles in batches. Try not to put too many in at once. At first, you’ll see that the pieces stick to each other, after a few seconds in the oil, carefully move them and they will start separating. Check out the video if you want to see how it works.
  • The tortillas fry very quickly, don’t take your eyes off them and move them with the spoon from time to time.
  • Once they are lightly browned, carefully remove them from the oil and place them on a plate covered with a paper towel or butcher paper to absorb the oil and season immediately with a little salt.
  • Repeat. When you notice that little pieces of the tortillas are settling in the pot and the oil is running low. Turn off the heat, remove the oil, clean the pot and continue until you finish with all the tortilla chips. Set aside
  • If you have a frier at home, use it, it will save you time and effort.

Make the sauce

  • Cut the stems off the roasted peppers. In a blender or food processor place the tomatoes, onion, peppers, garlic, salt, dried oregano and ¼ cup of water.
  • Blend until smooth.
  • In a large frying pan, heat a tablespoon of oil, pour the sauce and fry for a few minutes.
  • Just before serving, dip the chips into the sauce and carefully toss until each tortilla piece is completely covered with the sauce.

Serve the chilaquiles

  • Divide the tortillas covered in salsa among four plates. Top with crumbled queso fresco, chopped cilantro and sliced avocado.
  • Add a fried egg if you wish. I do wish it. !Buen Provecho!

Nutrition

Nutrition Facts
Red Chilaquiles Recipe
Amount per Serving
Calories
688
% Daily Value*
Fat
 
49
g
75
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
11
g
Monounsaturated Fat
 
27
g
Cholesterol
 
183
mg
61
%
Sodium
 
715
mg
31
%
Potassium
 
940
mg
27
%
Carbohydrates
 
50
g
17
%
Fiber
 
11
g
46
%
Sugar
 
7
g
8
%
Protein
 
18
g
36
%
Vitamin A
 
2008
IU
40
%
Vitamin C
 
31
mg
38
%
Calcium
 
298
mg
30
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Mexican Classics
Cuisine: Mexican
Diet: Gluten Free
Keyword: how to make red chilaquiles, mexican breakfast, red chile chilaquiles, roasted tomato red chilaquiles