Use up your stale tortillas to make these delicious Mexican Chilaquiles Rojos!
Chilaquiles are probably among my top ten favorite foods of all time.
That’s a pretty strong statement to make, but I’m sticking by it!
I first had chilaquiles three years ago while traveling through the Yucatan Peninsula and exploring Mayan Ruins.
The first morning of the trip, I woke up with a serious hankering for some fresh juice. I have no idea why, but for some reason I had it stuck in my head that I needed a huge glass of freshly squeezed tropical fruit juice.
After wandering around peering into restaurants, I noticed a place where patrons were sipping juice with breakfast. Perfect!
Now, three years ago I didn’t have the adventurous palate that I do today.
I perused the menu and completely looked over the chilaquiles, molletes, and huevos rancheros. I kid you not, I ordered pancakes.
Luckily for me, my traveling companion was brave enough to order a platter of chilaquiles. I was thinking to myself: What is chilaquiles? However, after tasting them, I quickly abandoned my pancakes in favor of what I can only describe as a dish somewhere between breakfast nachos and deconstructed enchiladas.
After that morning, I never looked back!
I even had a chance to devour some on my most recent trip to San Diego.
I love both chilaquiles verdes (front) and rojos (back).
I know the question in your mind right now: How to make chilaquiles?
Here’s how I make them:
First, I cut homemade corn tortillas into six wedges and arrange them in a single layer on a baking sheet. After spritzing with a bit of oil, I bake them for about 15 minutes at 350 degrees Fahrenheit until crisp.
(Sometimes, if I’m really lazy, I’ll just use pre-made tortilla chips instead. If you try it this way, I wouldn’t add any salt to the sauce as pre-made chips are usually already salted).
While the chips are baking, I make an easy sauce. This mainly consists of chucking a bunch of stuff into a blender and then pouring it into my favorite cast iron skillet.
The chips get folded into the sauce, then are simmered for a few minutes to soften and absorb flavor.
The chilaquiles recipe gets better when you top with cilantro, cotija cheese, shredded chicken, onion, or pretty much anything your heart desires!
Here’s the Recipe!
- 10 corn tortillas, cut into triangular wedges
- 1 (28 ounce) can whole tomatoes, drained
- 1 jalapeno, seeded
- 1/2 of a medium white onion, roughly chopped
- 2 cloves peeled garlic
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1 cup low-sodium chicken broth
- Cotija cheese
- Shredded cooked chicken
- Mexican Crema
- Pickled Jalapeno
- Radish Slices
- 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.
- Serve with toppings of your choice!
- Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
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Nutrition InformationYield 2 Serving Size 1
Amount Per ServingCalories 686 Total Fat 37g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 26g Cholesterol 55mg Sodium 979mg Carbohydrates 73g Fiber 17g Sugar 6g Protein 24g
Please note that chilaquiles recipes are sometimes called: chilaquiles mexicanos.
Also, chilaquiles is often misspelled as chilequiles or chiliquiles.