Chilaquiles Rojos

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Chilaquiles Rojos Recipe Card
Chilaquiles Rojos Recipe Card
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Chilaquiles Rojos is usually made for breakfast but it makes a great meal for any time of the day. You can complement it with eggs in the morning for breakfast or Chicken for lunch and dinner. The secret to this amazing Mexican recipe is in the sauce.


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Chilaquiles Rojos

Chilaquiles Rojos ~ Red Chilaquiles

Mike Gonzalez
Fried tortilla chips simmered in a delicious red sauce until just slightly softened. commonly garnished with, crumbled queso fresco, sliced onions, and avocado slices.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Mexican
Servings 6 servings

Ingredients
  

  • 6 corn tortillas
  • 1 cup chile guajillo sauce
  • 1 cup water
  • onion
  • cheese
  • chicken breast
  • plain yogurt or Greek yogurt

Instructions
 

  • Put in a pan the guajillo sauce and the water, mix, add some salt and let it boil for about 3 minutes. If you are using other kind of sauce it might not need the water. To make the tortilla chips put the tortillas over a plate in the microwave for 2 minutes, flip the tortillas and leave them again in the microwave for another two minutes. Break the tortillas in pieces and put them on top of the boiling sauce. Add some chicken on top as well as the yogurt and cheese, cover for another 3 minutes and that is it!
  • Great Chilaquiles in a few minutes. If you make my Guajillo sauce you can alway use what you need and the freeze what is left and use it whenever you need!
Keyword Chilaquiles

Did You Know?

Recipes for chilaquiles have been found in a U.S. cookbook published in 1898, Encarnación Pinedo’s El cocinero español (The Spanish Cook). She included three recipes—one for chilaquiles rojos a la mexicana, one for chilaquiles a la mexicana, and one for chilaquiles con camarones secos (chilaquiles with dry shrimp)

In 1991 Ruth Reichl, then a Los Angeles Times food writer, observed that much of the style now identified with California cuisine, and with nouvelle cuisine du Mexique, was practiced by Encarnación Pinedo a century earlier.

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A landmark of American cuisine first published in 1898 as El cocinero español (The Spanish Cook), Encarnación’s Kitchen is the first cookbook written by a Hispanic in the United States, as well as the first recording of Californio food―Mexican cuisine prepared by the Spanish-speaking peoples born in California. Pinedo’s cookbook offers a fascinating look into the kitchens of a long-ago culture that continues to exert its influence today.

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