If you’re a fan of Mexican cuisine, you won’t want to miss out on Chilaquiles Rojos, a classic breakfast dish that’s packed with flavor and texture. This dish features baked tortilla chips simmered in a rich and tangy red sauce until just slightly softened. It’s then topped with tender pulled chicken, sliced onions, and crumbled queso fresco. And for added creaminess and freshness, avocado slices are served on the side.
To make this dish, start by baking the tortilla strips until golden and crispy. Then, in a pan, mix together the chile guajillo sauce and water, add some salt, and let it boil for a few minutes. Place the tortilla strips and pulled chicken on top of the sauce, and stir everything together until evenly coated. Remove from heat, and garnish with crumbled queso fresco and sliced avocado.
Chilaquiles Rojos is a versatile dish that can be enjoyed for breakfast, brunch, or even as a quick and easy dinner option. And with its combination of savory and spicy flavors, it’s sure to be a crowd-pleaser. So the next time you’re in the mood for a hearty and flavorful Mexican breakfast, give Chilaquiles Rojos a try!
A Traditional Mexican Dish with a Rich History
Chilaquiles Rojos is a traditional Mexican dish that has been enjoyed for generations. The dish originated in central Mexico, where it was a popular breakfast item served in the early hours of the morning. Today, Chilaquiles Rojos is served all day and can be found in restaurants and homes across Mexico.
The word “Chilaquiles” comes from the Nahuatl language, which was spoken by the Aztecs. The dish is made by frying tortilla strips until they are crispy, then simmering them in a sauce made from chile peppers, tomatoes, and spices. The result is a delicious, flavorful dish that can be served on its own or topped with a variety of garnishes.
Chilaquiles Rojos has a rich history that is closely tied to the history of Mexico itself. The dish has been enjoyed by Mexicans for centuries and has evolved over time to become the beloved dish it is today. In fact, some historians believe that Chilaquiles Rojos may have been served at the Aztec court as early as the 14th century.
Over the years, Chilaquiles Rojos has become a staple of Mexican cuisine and is enjoyed by people from all walks of life. It is a dish that is often served at celebrations, such as weddings and baptisms, and is a popular hangover cure due to its hearty and filling nature. Whether you are enjoying it for breakfast, lunch, or dinner, Chilaquiles Rojos is a delicious and satisfying dish that is sure to please.
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Chilaquiles Rojos ~ Red Chilaquiles
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Ingredients
To Make the Tortilla Strips:
- 6 corn tortillas
- 2 tbsp oil or spray oil
The Other Ingredients:
- 1 cup chile guajillo sauce
- 1 cup water
- 1 cup chicken breast cooked and shredded
- 1 onion sliced
Garnish:
- queso fresco cheese crumbled
- avocado sliced
Instructions
To Make the Tortilla Strips:
- Recommended Baking: Preheat the oven to 350. Cut the tortillas into strips and brush them with oil. Place the tortilla strips on a baking sheet and put them in the oven for about 12 to 15 minutes.2 tbsp oil
- For the Microwave: Put the tortilla strips over a plate in the microwave for 2 minutes, flip the tortillas and leave them again in the microwave for another two minutes.
Complete the Dish:
- In a pan place the guajillo sauce and the water, mix, add some salt, and let it boil for about 3 minutes. If you are using another kind of sauce it might not need the water.1 cup chile guajillo sauce, 1 cup water
- Put the pulled chicken and tortilla strips on top of the boiling sauce. Stir to coat everything evenly. Remove from heat and serve immediately.1 cup chicken breast
Garnish:
- Garnish with crumbled queso fresco and avocado slices.avocado, queso fresco cheese
Notes
Nutrition
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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.
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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