Moms Red Chile Chilaquiles Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE



Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe image

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

12 corn tortillas (See note below)
canola & avocado oil (enough to coat the tortillas if baking or about two cups if frying. )
3 roma tomatoes
⅓ onion (white or yellow)
2 guajillo chiles (seeded)
2 or 3 chiles de arbol (Use more if you like it very spicy)
2 garlic cloves
½ Tablespoon knorr (chicken or vegetable flavor)
½ teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon black pepper
Mexican Crema
queso fresco
Avocado
red or white onion slices

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

MOM'S RED CHILE CHILAQUILES



Mom's Red Chile Chilaquiles image

Provided by Food Network

Categories     main-dish

Time 7h20m

Yield 1 serving

Number Of Ingredients 33

3 tablespoons grapeseed oil
2 tablespoons chopped white onion
15 House-Made Chips, recipe follows
2 cups Mom's Red Chile Sauce, recipe follows, heated
1 cup cooked Pulled Pork, recipe follows, heated
2 slices avocado
1 Poached Egg, recipe follows
1 tablespoon chopped scallion
2 tablespoons crumbled queso fresco
2 teaspoons Onion Date Jam, recipe follows
6 sprigs microgreens
20 white corn tortillas (without the ingredient lime)
10 cups grapeseed oil
Kosher salt, for sprinkling
6 dry red California chile pods, stemmed
7 cups filtered water
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon crushed Mexican oregano
1 tablespoon kosher salt
5 pounds pork cushion meat
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
2 tablespoons white vinegar
1 cage-free egg
1 cup grapeseed oil
2 cups chopped white onion
1 cup chopped pitted dates
2 cups filtered water, warmed
1/4 cup raw sugar

Steps:

  • Preheat a small skillet on medium-high heat. Pour in the grapeseed oil and add the onion. Let the onions sizzle and saute slightly until golden brown. Add the Chips on top of the onions and stir.
  • Add Mom's Red Chile Sauce over the top of the chips and simmer for 20 seconds. Pour the contents of the skillet into a serving bowl.
  • Using serving tongs, add the Pulled Pork to the top of the chips.
  • Add the avocado on top of the pork, then set the Poached Egg on top of the avocado slices.
  • Sprinkle the chopped scallions and queso fresco over the top of the chips. Add small dollops of the Onion Date Jam on top of the chips.
  • Add the microgreens to garnish the top of the egg.
  • Cut each tortilla into 6 triangular pieces. Put aside.
  • In a deep saucepot, add the oil and heat on medium-high heat until the oil is at 350 degrees F or is creating movement in the pot, 15 to 20 minutes. Add some of the tortilla triangles to the oil. Let fry, moving them around with a long-handled metal slotted spoon or spider, until golden brown, 3 to 4 minutes. Remove to a sheet pan lined with paper towels to absorb the oil. While chips are still hot and slightly oily, sprinkle a generous amount of salt over them. Repeat the process with the remaining tortilla pieces.
  • Add the chile pods to 6 cups of the filtered water in a pot. Bring to a boil, then let boil until the chile pods soften, about 15 minutes. Turn off the heat and let the mixture cool for 30 minutes before adding to a blender. Confirm that the blender top is snugly fitted before blending. Holding a folded kitchen towel on top of the blender lid, turn the blender on low speed, gently blending the water and pods together until a bright red puree develops. Pour the blended puree mixture through a sieve into a deep container to catch the chile puree. Press the chile pod skins with the back of a rubber spatula against the sieve to extract the maximum amount of red chile puree.
  • Transfer the puree to a saucepan, then add the remaining 1 cup filtered water on low heat and whisk in the cumin, garlic powder, onion powder, oregano and salt.
  • Preheat the oven to 350 degrees F.
  • In a baking dish, put the cushion meat. Pour 3 cups water over the meat, then make the dry rub. In a bowl, combine the cumin, garlic powder, onion powder and salt. Pinch generous amounts of dry rub and press onto the cushion meat, coating the top and sides thoroughly.
  • Cover with foil and bake for 4 hours. Remove the baking dish and let sit for 30 minutes before pulling the meat apart with 2 forks. Mix the shredded pork with the pan drippings in the baking dish.
  • Heat 2 cups water in a saucepan on high heat and bring to a boil. Add the vinegar and stir the water in a counterclockwise motion. Crack open the egg into a small bowl. Pour the egg out of the bowl into the whirlpool of boiling water and cook for 3 minutes. Scoop out and add to the Chilaquiles or serve on top of toast.
  • In a large skillet over medium-high heat, add the oil, then onions and dates. Stir and cook until the onions have caramelized into a dark golden brown color, about 25 minutes.
  • Add the filtered water and bring to a boil. Add the raw sugar and stir until it has dissolved and the onion date jam has cooked down and is thick and caramelized.

More about "moms red chile chilaquiles recipes"

RED CHILE CHILAQUILES (CHILAQUILES ROJOS) - MUY BUENO

From muybuenoblog.com
Reviews 1
Category Breakfast
Ratings 5
Calories 464 per serving


RED CHILAQUILES (CHILAQUILES ROJOS) RECIPE - SO MUCH FOOD
Aug 13, 2022 The Process. Make the sauce. Toss the halved tomatoes, onion, and garlic …
From somuchfoodblog.com
Ratings 9
Servings 4
Cuisine Mexican
Category Breakfast, Brunch, Main Dishes


CHILAQUILES WITH RED CHILE SAUCE - ALL WAYS DELICIOUS
Oct 4, 2018 Chilaquiles are kind of like breakfast nachos—crunchy tortilla chips tossed in a …
From allwaysdelicious.com


EASY CHILAQUILES RECIPE - URBAN COWGIRL
2 tablespoons mild red chile powder (or a blend of several chile powders, guajillo chile powder is traditional) 3 cloves garlic, mined fine 1 teaspoon canned chipotle chile in adobo sauce 16 oz. tomato sauce 1 cup chicken broth For Fried Eggs: …
From urbancowgirllife.com


GUY FIERI EATS MOM'S RED CHILE CHILAQUILES - YOUTUBE
Sep 20, 2022 Guy tastes the chilaquiles with tender pulled pork and red chile sauce at Chula …
From youtube.com


CHILAQUILES - ISABEL EATS
Apr 3, 2023 What Are Chilaquiles? Chilaquiles (pronounced “chee-lah-kee-less”) is a popular traditional Mexican dish made from crispy corn tortillas (aka homemade tortilla chips) simmered in a salsa roja or salsa verde (red or green …
From isabeleats.com


MOM'S RED CHILE CHILAQUILES - PUNCHFORK
6 dry red California chile pods, stemmed; 1 tablespoon ground cumin; 1 tablespoon crushed Mexican oregano; 2 cups chopped white onion; 1 cup chopped pitted dates; 1 tablespoon onion powder; 2 cups Mom’s Red Chile …
From punchfork.com


EASY MEXICAN BREAKFAST: CHILAQUILES : R/RECIPES - REDDIT
Chilaquiles (Chee-lah-key-lehs) are a super easy dish to make, especially if you like hot & …
From reddit.com


AUTHENTIC MEXICAN CHILAQUILES ROJOS RECIPE - M.A.
Jul 2, 2023 Authentic Mexican Chilaquiles Rojos Recipe. By Maricruz Avalos Flores July 2, 2023 July 2, 2023. go to recipe print recipe. ... Rojos is a traditional Mexican breakfast recipe consisting of tortilla chips smothered in a hearty …
From maricruzavalos.com


RED CHILAQUILES RECIPE - COOKIE AND KATE
Jul 3, 2024 Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce—in this case, red sauce. This recipe comes together quickly and is best served hot, so be …
From cookieandkate.com


EASY CHILAQUILES ROJOS - MAMA HARRIS' KITCHEN
Nov 8, 2016 Ingredients. 1-2 cups canola oil (for frying) 8 yellow corn tortillas 1 tablespoon salt 1/2 medium yellow onion, chopped 6 large eggs 1 teaspoon garlic salt
From mamaharriskitchen.com


CHILAQUILES ROJOS RECIPE (RED CHILAQUILES) - THRIFT AND …
Jul 21, 2018 Transfer the chilies and tomatoes to a blender with about 1/2 cup of water. Add one garlic clove and 1/4 of a white onion to the blender as well.
From thriftandspice.com


AUTHENTIC MEXICAN CHILAQUILES ROJOS (RED CHILAQUILES)
Oct 10, 2023 Enjoy authentic Mexican flavors in this Chilaquiles Rojos recipe. This easy recipe starts with a salsa rojo drizzled over crispy tortillas. ... Dried Chile de árbol (these are the spicier chiles. Use 1 more or 1 less for a spicier …
From sunkissedkitchen.com


HOW TO MAKE THE BEST RED CHILAQUILES | CHILAQUILES ROJOS
Sep 3, 2021 Hello my beautiful fam!! Welcome back to my kitchen first of all I want to thank …
From youtube.com


RED CHICKEN CHILAQUILLES RECIPE - CHEF'S RESOURCE RECIPES
Quick Facts. Prep Time: 30 minutes; Cook Time: 45 minutes; Yield: 4-6 servings; Level: Easy; …
From chefsresource.com


EASY CHILAQUILES RECIPE WITH SALSA ROJA - TASTE OF HOME
Aug 8, 2024 In a large saucepan, bring 4 cups of water to a boil over medium heat. Add tomatillos, tomato and dried chiles. Boil, uncovered until tomatillos begin to darken, 6-7 minutes.
From tasteofhome.com


CHILI’S IS AMERICA’S UNLIKELIEST RESTAURANT COMEBACK STORY
2 days ago Chili’s trimmed down the menu to four primary areas: burgers, chicken crispers, …
From cnn.com


HOW TO MAKE MEXICAN CHILAQUILES (CHILAQUILES ROJOS)
Nov 20, 2010 Put Together a red Sauce. You will need tomatoes, jalapeño o serrano peppers, onion and garlic. See the ingredients list below. Place the tomatoes, peppers, onion, and garlic in a medium-size saucepan, cover with …
From mexicoinmykitchen.com


Related Search