CHILAQUILES ROJOS
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 sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Breakfast
Time 35m
Number Of Ingredients 18
Steps:
- To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
- In a large skillet over medium heat, warm the oil until it's it's hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
- Once it's ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
- Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
- Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
- To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
- Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference-I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to 4 minutes, until you're happy with their texture.
- Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).
Nutrition Facts : ServingSize 1 serving, without eggs, Calories 425 calories, Sugar 3.7 g, Sodium 714 mg, Fat 29.1 g, SaturatedFat 5.5 g, TransFat 0 g, Carbohydrate 38.5 g, Fiber 7 g, Protein 6.8 g, Cholesterol 11.1 mg
CHILAQUILES II
Easy, authentic Mexican recipe that my mom taught me. It's a casserole of tortilla chips mixed with eggs and salsa, and topped with cheese. Serve with refried beans.
Provided by Jessica Mariscal
Categories Breakfast and Brunch Eggs
Time 45m
Yield 10
Number Of Ingredients 8
Steps:
- In a large, heavy skillet, heat the oil to 350 degrees F (175 degrees C). Carefully stir in the onion and tortilla strips. Fry until tortilla strips are crisp and golden brown. Remove from heat, and drain on paper towels. Drain the skillet, leaving only a thin residue of oil.
- Over medium heat, return tortillas to the skillet, and stir in the eggs. Season with salt. Cook and stir until eggs are firm.
- Mix Mexican style hot tomato sauce and water into the skillet. Reduce heat, and simmer until thickened, about 10 minutes. Top with cheese. Continue cooking until cheese has melted.
Nutrition Facts : Calories 278.5 calories, Carbohydrate 36.3 g, Cholesterol 116.6 mg, Fat 11.3 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 2.9 g, Sodium 677.2 mg, Sugar 1.9 g
A SIMPLE MEXICAN DISH: HOW TO MAKE CHILAQUILES WITH TORTILLA CHIPS
Steps:
- Gather the ingredients.
- Lightly coat a large frying pan with vegetable oil. Heat over medium-high heat until oil shimmers.
- Spread tortilla chips in pan.
- Quickly pour salsa over chips and reduce heat to medium-low. Simmer the chips in sauce, undisturbed, until chips absorb some of the liquid and soften, for approximately 10 minutes.
- Divide chilaquiles between two plates; sprinkle half of the cheese on each and drizzle with half of the crema.
Nutrition Facts : Calories 474 kcal, Carbohydrate 44 g, Cholesterol 34 mg, Fiber 5 g, Protein 11 g, SaturatedFat 8 g, Sodium 1364 mg, Sugar 7 g, Fat 29 g, ServingSize 2 servings, UnsaturatedFat 0 g
HOMEMADE CHILAQUILES RECIPE (ROJOS STYLE)
This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.
Provided by Chef Billy Parisi
Categories Breakfast
Time 45m
Number Of Ingredients 16
Steps:
- Preheat the oven to 450° F.
- Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
- Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don't dry out.
- Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
- Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
- While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
- Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
- Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
- Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
- Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.
Nutrition Facts : Carbohydrate 51 g, Protein 13 g, Fat 52 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 164 mg, Sodium 272 mg, Fiber 9 g, Sugar 8 g, Calories 699 kcal, ServingSize 1 serving
TORTILLA CHIP CHILAQUILES
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the chile pepper and garlic in a dry 10-inch cast-iron skillet over medium-high heat, turning occasionally, until the chile is pliable and the garlic is browned in spots, about 5 minutes. Remove from the heat and let cool slightly; remove the stem from the chile and peel the garlic. Transfer the chile and garlic to a blender (reserve the skillet). Add the tomato sauce, chicken broth and cumin; puree until almost smooth.
- Heat 1 tablespoon vegetable oil in the reserved skillet over medium heat. Slowly add the tomato mixture (it will splatter) and cook, stirring occasionally, until slightly thickened and darkened, 8 to 10 minutes. Season with salt and black pepper.
- Meanwhile, heat the remaining 2 teaspoons vegetable oil in a medium nonstick skillet over medium heat. Crack the eggs into the skillet and season with salt and black pepper. Cook, without flipping, until the whites are set but the yolks are still runny, 3 to 4 minutes.
- Gently stir the tortilla chips into the tomato sauce in two batches until coated. Remove from the heat and top with the eggs, radishes, red onion, cilantro and/or Cotija cheese.
SIMPLE CHIPOTLE CHILAQUILES (TORTILLA "CASSEROLE")
Provided by Food Network
Number Of Ingredients 12
Steps:
- Make the chips or measure out the store bought chips. For the sauce. If using drained canned tomatoes, place them in a blender jar. If using fresh tomatoes, spread the onto a baking sheet and place them 4 inches below a very hot broiler. When they are darkly roasted (they'll be blackened in spots), about 6 minutes, flip them over and roast the other side-5 to 6 minutes more will give you splotchy-black and blistered tomatoes that are soft and cooked through. Cool. Working over your baking sheet, pull off and discard the blackened skins, and for round tomatoes, cut out the hard cores where the stems were attached. Transfer to a blender, along with all the juices on the baking sheet. If using canned chipotles, add them to the blender, seeds and all, If using dried chipotles, toast them in a dry skillet over medium heat for a couple of minutes, turning frequently until very aromatic. Place in a small bowl, cover with hot tap water and let rehydrate 30 minutes. Drain and add to the blender. Blend the tomatoes and chiles to a puree, but one that still retains a little texture. You should have 2 1/4 cups puree. Over medium heat, set a medium-large wide pot (like a 4-quart Dutch oven of Mexican cazuela) or a deep, large (12-inch) saute pan-you'll need a lid for whatever vessel you choose. Measure the oil, add half of the onion and cook, stirring regularly, until richly golden, about 7 minutes. Add the garlic and stir for another minute, then raise the heat to medium-high. Add the tomato puree and stir nearly constantly for 4 to 5 minutes, until the mixture thickens somewhat. Stir in the broth or water and season with salt. The sauce needs to be seasoned highly with salt, but watch out if your chips or broth is already salted. Cover the pot if not continuing with step 2 right away. You should have 4 1/2 cups broth mixture. To cook and serve the chilaquiles. Set out the crema, chicken and cheese. Put the pot over medium high heat until the broth mixture boils. Stir in the epazote (if you're using cilantro, set it aside to add later) and the tortilla chips, coating all the chips well. Let return to a rolling boil, cover tightly and turn off the heat. Let stand 5 minutes (no longer). Immediately uncover and very carefully stir to coat the chips evenly with the sauce and to check that the chips have softened nicely-they should be a little chewy, not mushy. (If they are too chewy, stir in a little more broth, cover and set over medium heat for 3 or 4 more minutes). Sprinkle with the cilantro, if that is the herb you're using. Either spoon onto warm individual plates in the kitchen or serve directly from the vessel it was made in. Whichever you choose, drizzle the chilaquiles with the crema (or one of its stand-ins), strew with the remaining sliced onion and the optional shredded chicken, and dust generously with the finely crumbled cheese.;
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CHILAQUILES VERDES WITH BAKED TORTILLA CHIPS - COOKIE …
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5/5 (19)Total Time 55 minsCategory BreakfastCalories 614 per serving
- To bake the chips: Preheat the oven to 400 degrees Fahrenheit with racks in the upper-middle and lower-middle positions. Line two large baking sheets with parchment paper for easy clean-up.
- Brush both sides of each tortilla lightly with oil. Stack the tortillas, 4 at once, and slice them into 8 wedges. Repeat with remaining tortillas. Divide the wedges between the two baking sheets and arrange them evenly across the pans (it’s ok if the chips overlap; they’ll shrink significantly as they bake). Sprinkle half the salt over one pan and half over the other.
- Bake, swapping the pans on their racks every 5 minutes, until the chips are curling up at the edges and some are starting to turn golden on the edges. This could take as little as 10 minutes. Keep an eye on the top rack especially, as those tend to finish baking first. Once you see the chips on the top rack turn golden on the edges, remove that pan and move the pan on the lower rack up to the top. Bake until those chips start turning golden on the edges, then remove from the oven.
- Once the chips are out of the oven, warm 2 teaspoons of the olive oil in a large, non-reactive (stainless steel, enameled cast iron or non-stick) skillet or Dutch oven over medium heat. Once it’s shimmering, add the salsa verde, being careful to avoid splatters.
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- In 10-inch skillet, heat oil over medium heat. Add onion; cook and stir 4 to 5 minutes or until tender. Add garlic; cook 30 to 60 seconds, stirring frequently, until softened.
- Stir enchilada sauce, tomatoes, chiles and chicken into mixture in skillet; heat to a simmer over medium heat, stirring occasionally.
- Add tortilla chips; return to a simmer. Cook and stir 1 to 2 minutes or until chips are completely coated in sauce and slightly softened.
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- Preheat oven to broil, with oven rack about 6 inches from heat. Arrange tomatillos, garlic, jalapeños, and onion in a single layer on a baking sheet. Broil until vegetables are lightly charred in spots and slightly softened, about 12 minutes, stirring halfway through. Let cool 5 minutes. Remove and discard garlic skins, and add garlic back to tomatillo mixture.
- Process tomatillo mixture, cilantro, lime juice, and salt in a blender until smooth, about 1 minute. Set tomatillo salsa aside.
- Heat vegetable oil in a large deep skillet over medium-high. (Oil is hot enough when oil immediately bubbles around tortilla wedges.) Working in 4 batches, fry tortillas, until lightly brown and crisp, 1 to 2 minutes per side. Drain fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Discard oil from skillet, and wipe clean.
- Pour tomatillo salsa into skillet over medium-low, and cook, stirring often, until hot and bubbly, about 4 minutes. Add fried tortilla chips, and stir gently to coat. Divide chip mixture evenly among bowls, and top evenly with sour cream, avocado wedges, tomato, cheese, and fried eggs. Garnish with chopped cilantro, and serve immediately.
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