MEXICAN CHILAQUILES
In Mexico, nothing says "traditional Mexican breakfast" like a hot plate of delicious Chilaquiles. It is one of the most beloved breakfast dishes in Mexico, and it's making its way to more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles at home!
Provided by Mely Martínez
Categories Chicken
Time 25m
Number Of Ingredients 14
Steps:
- For the Red Salsa, place tomatoes, onion, pepper, garlic, and onion in a medium size saucepan. Cover with water and cook at medium heat for about 15 minutes or until the tomatoes and peppers are cooked. Place the cooked ingredients in your blender with 1/2 cup of the cookign water to make a sauce. Season with salt and set aside.
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
- Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with "Refried beans". Avocado is also a good addition to the plate.
Nutrition Facts : Calories 552 kcal, Carbohydrate 49 g, Protein 23 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 66 mg, Sodium 1230 mg, Fiber 8 g, Sugar 8 g, ServingSize 1 serving
CHILAQUILES ROJOS
This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It's a great way to use up tortillas (or tortilla chips) and shredded chicken.
Provided by Jarrett Melendez
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- If using 12 corn tortillas, divide into 2 stacks; cut each stack into 6 wedges.
- Pour vegetable oil into a large Dutch oven or other heavy pot to come about 4" up sides (about 8 cups). Fit thermometer to sides of pot and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, fry tortilla wedges, stirring and turning constantly with a spider or slotted spoon, until crisp and golden brown, about 2 minutes. Transfer to a paper towel-lined baking sheet and let drain; season immediately with kosher salt. Let cool slightly, then transfer to a large bowl.
- If using 2 cups shredded roast chicken or carnitas, toss with 1 cup Salsa Roja (see recipe) in a small saucepan; place over medium-low heat and cook, stirring occasionally until heated through, about 5 minutes.
- Bring 3 cups Salsa Roja (see recipe) to a simmer in a large skillet over medium-high heat. Add fried tortilla wedges or 8 cups sturdy tortilla chips to skillet and toss to coat. Cover, remove from heat, and let sit until softened, 1-5 minutes, depending on how soft you prefer your chips to be (1 minute for almost totally crunchy chips, 3 minutes for soft chips with a little crunch, and 5 minutes for soft chips with almost no crunch). Season with salt.
- Divide soaked chips among plates; top with chicken or carnitas or 2 cups cooked fresh chorizo or 8 fried large eggs, followed by 1 large ripe avocado, sliced, 4 oz. queso fresco, crumbled, ¼ cup crema mexicana, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over. Cook's note: To make chilaquiles verde, substitute 3 cups tomatillo salsa verde for the salsa roja.
CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
ANNE'S CHICKEN CHILAQUILES ROJAS
One of my favorite comfort foods from growing up in Tucson. It's great for a potluck or party and you'll get lots of compliments from your guests! This is a "roja" version but there is a "verde" style, too. Both are great and can be made hot or mild depending upon your heat tolerances or preferences. Serve with your favorite salsa, if desired.
Provided by Dylan's Nana
Categories World Cuisine Recipes Latin American Mexican
Time 1h20m
Yield 10
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a large (10x15-inch) casserole dish.
- Combine drained tomatoes and chipotle chiles in adobo in a blender and puree until smooth.
- Heat oil in a large skillet over medium heat. Saute onion in hot oil until brown, 5 to 7 minutes. Add garlic and saute 1 minute more. Add pureed tomato-chile sauce and simmer until mixture starts to thicken. Pour in chicken broth and stir in cumin, oregano, and salt; let simmer until mixture thickens. Remove from heat.
- Mix tortilla chips and tomato-chile sauce, folding carefully to cover chips completely. You may have to do this in 2 batches.
- Cover the bottom of the casserole dish with half of the chip/sauce mixture. Sprinkle a layer of Mexican cheese and cotija cheese over top. Add shredded chicken to cover all of the chips and cheese. Season chicken with salt and pepper, then sprinkle with 1/2 of the green onions and 1/2 of the cilantro. Spoon 3/4 of the sour cream evenly over top. Spread with the remaining tortilla mixture then top with remaining Mexican and cotija cheeses. Cover with aluminum foil.
- Bake in the preheated oven until mixture is bubbly and cheese is melted, 35 to 45 minutes. Remove from the oven and let sit for 5 minutes. Serve with sour cream, green onions, and cilantro.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 37.7 g, Cholesterol 99.9 mg, Fat 37.6 g, Fiber 3.9 g, Protein 30.1 g, SaturatedFat 14.7 g, Sodium 900.4 mg, Sugar 3.4 g
More about "baked chilaquiles rojas food"
CHILAQUILES ROJOS RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
4.6/5 (62)カロリー 686 (1 人分)カテゴリ Main Dish
- Preheat an oven to 350 degrees Fahrenheit. Arrange the tortilla wedges in a single layer on two 13 x 9 baking sheets. Lightly spray with oil and bake for 15 minutes or until crisp.
- Meanwhile, place the tomatoes, jalapeno, onion, garlic, vegetable oil, salt, and cumin in the bowl of a blender or large food processor and puree until smooth. Transfer the mixture to a skillet and set the heat to medium-high. Cook for 5 minutes, stirring frequently, then reduce the heat to low and add the chicken broth. Taste and add salt as needed.
- Transfer the baked chips to the skillet and fold gently into the sauce. Simmer for 5 minutes or until chips have softened.
AUTHENTIC MEXICAN CHILAQUILES ROJOS RECIPE - MARICRUZ …
From maricruzavalos.com
評価の数 6カテゴリ Breakfast料理 Mexican合計時間 40 分
BAKED CHILAQUILES ROJAS – RESER'S FOODSERVICE
From resersfoodservice.com
CHILAQUILES ROJOS WITH EGGS - HOW DID YOU COOK THAT
From howdidyoucookthat.com
CHILAQUILES ROJAS WITH FRIED EGGS RECIPE - THE SPRUCE EATS
From thespruceeats.com
EASY CHEESY BAKED CHILAQUILES RECIPE - DINNER, THEN …
From dinnerthendessert.com
CHILAQUILES (VERDES OR ROJOS) - CARLSBAD CRAVINGS
From carlsbadcravings.com
EASY CHILAQUILES ROJOS | MAMA HARRIS' KITCHEN
From mamaharriskitchen.com
HOW TO MAKE CHILAQUILES ROJOS SAUCE? - JUST MEXICAN FOOD
From justmexicanfood.com
TRADITIONAL CHILAQUILES ROJOS RECIPE - THE ANTHONY …
From theanthonykitchen.com
CHICKEN CHILAQUILES ROJAS RECIPE | RECIPES.NET
From recipes.net
CHILAQUILES ROJOS RECIPE - A CEDAR SPOON
From acedarspoon.com
RED CHILAQUILES (CHILAQUILES ROJOS) RECIPE | SO MUCH …
From somuchfoodblog.com
RED CHILAQUILES RECIPE - COOKIE AND KATE
From cookieandkate.com
AUTHENTIC MEXICAN CHILAQUILES ROJOS (RED CHILAQUILES)
From sunkissedkitchen.com
CHILAQUILES VERDES WITH BAKED TORTILLA CHIPS - COOKIE …
From cookieandkate.com
CHILAQUILES ROJOS RECIPE (RED CHILAQUILES) - THRIFT …
From thriftandspice.com
BEST L.A. RESTAURANTS AND DISHES OF 2023 - LOS ANGELES TIMES
From latimes.com
CHILAQUILES ROJOS AUTHENTIC MEXICAN | 24BITE® RECIPES
From 24bite.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love