Chilaquiles Rojos are usually prepared for breakfast but it makes a great meal for any time of the day. You can complement the dish with fried eggs in the morning for breakfast or just chicken for lunch and dinner. The secret to this amazing Mexican recipe is in the sauce.
The savory sauce has a smoky deep flavor but not much heat. The crispy tortilla strips and shredded chicken breast soaked in an amazing chili sauce topped with a fried egg is a breakfast of champions.
Chilaquiles Rojos are often served with refried beans. If you serve it with a sunny-side-up egg it’s a “Huevo Estrellado”. The Mexican red chilaquiles get better when topped with cilantro, cotija cheese, avocado, onion, guacamole, beans, or anything you desire!
Did you know that the first Chilaquiles were made by the Aztec people hundreds of years ago? The name chilaquiles comes from the Aztec language Nahuatl and translates to ‘chilis and greens.’
Chilaquiles Rojos ~ Red Chilaquiles
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
- queso fresco crumbled
- avocado sliced
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 with crumbled queso fresco and avocado slices.avocado, queso fresco
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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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