Red Chilaquiles

Name: Red Chilaquiles
Prep time: 10 min
Cook time: 20 min
Yield: 2 cups
Cuisine: Mexican
Ingredients: 2 c Water; 3 Roma tomatoes; 3 Chile de árbol peppers; 2 Guajillo peppers, seeded; ⅓ White or yellow onion; 2 Garlic cloves; ½ tbsp Chicken bouillon powder; ½ tsp Kosher salt; 1 tsp Dried oregano; ½ tsp Black pepper; Corn tortillas; Mexican crema; Queso fresco; Avocado, sliced; Red or white onion, sliced

These red chilaquiles combine crisp corn tortillas with a homemade sauce of Roma tomatoes, guajillo chiles, and árbol chiles.

The tortillas are briefly coated in the sauce and served immediately with Mexican crema, queso fresco, avocado, and onion.

🥄 10 min. 🔥 20 min. 🍽️ 2 cups

Steps

For mild chilaquiles, omit the chile de árbol peppers.

Sauce

1. In a small saucepan, add the and all the vegetables. Bring to a boil, then reduce to medium-low heat. Cook for 7 minutes, or until the tomatoes are tender.

2. In a blender, add 1 cup of the cooking water, the boiled vegetables, and all the seasoning. Blend for 1 to 2 minutes, until smooth.

💧 Reserve the remaining cooking water in case the sauce becomes too thick.

3. In a saucepan, heat a little oil over medium heat. Add the purée, then reduce to low heat and simmer for about 5 minutes, stirring often, until the sauce darkens and thickens slightly.

4. Taste and adjust the salt and pepper.

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

5. In a skillet, add the crisp and the sauce and gently fold them until coated. Remove from the heat.

6. Drizzle with , sprinkle with , then top with and a few slices.

🫠 Serve immediately before the tortillas soften too much.

Red Chilaquiles

Ingredients

Vegetables

Seasoning

Tortillas

Toppings

Steps

Sauce

Chilaquiles