Main Course
Tortilla Soup
Tortilla soup with pasilla and ancho chiles, chicken, avocado and Panela cheese. Pour the broth over crisp tortillas just before serving.
Search recipes
Back to recipes
Red Chilaquiles
These red chilaquiles coat crisp corn tortillas in a Roma tomato, guajillo and árbol chile sauce. Oregano and chicken bouillon season the sauce, which is blended then simmered.
Add the sauce just before serving
Keep the sauce fairly loose, as the tortillas absorb liquid. Top with Mexican crema, queso fresco, avocado and onion, then serve immediately. For a milder version, leave out the árbol chiles.
🥄 10 min.
🔥 20 min.
🍽️ 2 cups
Ingredients
Vegetables
Seasoning
Tortillas
Toppings
Steps
For mild chilaquiles, omit the chile de árbol peppers.
Sauce
💧
Reserve the remaining cooking water in case the sauce becomes too thick.
If the sauce is too thick, add a little of the reserved cooking water. It should remain fairly fluid because the tortillas will absorb some of the liquid.
Chilaquiles
🫠
Serve immediately before the tortillas soften too much.
Recommendations
Side Dish
Frijoles Refritos
Make refried beans with canned pinto beans, chili and cumin. Mash to your preferred texture, then add lime and cilantro off the heat for freshness.
Main course
Black bean and vegetable tacos
Vegetarian taco filling with black beans, mushrooms and zucchini. Cumin, smoked paprika and lime season the pan-cooked vegetables for ten tacos.
Main course
Smoked Tofu Tacos with Salsa and Crunchy Salad
Smoked tofu tacos with oven-baked ribbons, yogurt salsa and crunchy salad. Mint, parsley and lime bring a fresh finish to the spiced filling.
© 2026 Québec | Kévin St-Amand | ☁️
|