From muydelish.com
Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe
Ingredients
For the sauce
- 3 roma tomatoes
- ⅓ onion (white or yellow)
- 2 guajillo chiles (seeded)
- 2 or 3 chiles de arbol
- 2 garlic cloves
- ½ Tablespoon knorr (chicken or vegetable flavor)
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
For assembling
- 12 corn tortillas
- 2 cups canola and avocado oil (for frying) or enough to coat (for baking)
- 1 Tablespoon oil for cooking sauce
- Mexican Crema
- queso fresco
- Avocado
- red or white onion slices
Steps
- In a small or medium saucepan, add 2 cups water, 2 or 3 chiles, 2 tomatoes, 3 onion and ~½ 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.
7 min
- In a blender, add 1 cup of the cooking water, the 2 chiles, 3 tomatoes, ~½ onion, 2 garlic, ½ Tablespoon bullion plus ½ teaspoon kosher salt, 1 teaspoon dried oregano and ½ teaspoon black pepper. Puree for one or two minutes until everything is pureed well.
- Reserve the remaining 1 Tablespoon cooking water in case the sauce becomes too thick.
- Add 1 Tablespoon oil to a saucepan or skillet and heat over medium heat. Add the tomato and 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.
5 min
- Taste and adjust ½ teaspoon salt and ½ teaspoon pepper.
- While the sauce is 1 Tablespoon cooking, fry or bake the 12 tortillas.
- In the saucepan where the sauce is 1 Tablespoon cooking, stir in the tortilla chips, and fold until the 12 tortillas are coated with the sauce. Remove from heat.
- Serve immediately so that the tortilla chips don't become too soggy. They will soften up fast!
- Drizzle with crema, sprinkle the cheese, and add sliced avocado on the top.
Nutrition
Per serving
- kcal
- 298
- protein
- 4 g
- carbs
- 35 g
- fat
- 16 g