How to Make Red Chilaquiles
August 13, 2024
Let’s make red chilaquiles today.
Chilaquiles is a traditional Mexican dish that combines the simplicity of tortilla chips with the robust flavors of homemade salsa. It’s a dish that can be enjoyed at any time of day, often served for breakfast or brunch, but it’s also versatile enough for lunch or dinner.
Red Chilaquiles are characterized by their vibrant red salsa made from tomatoes, tomatillos, and a variety of chiles. The salsa is key to this dish, offering a perfect blend of tangy, spicy, and savory flavors. The addition of ingredients like cumin and cilantro enhances the salsa’s complexity, making it a delicious base for the crispy tortilla chips.
The texture is also essential—chilaquiles can be prepared with fresh-fried tortilla chips or store-bought ones, depending on your preference and time. The chips are briefly simmered in the salsa, allowing them to absorb the flavors while still retaining a bit of their crunch.
Chilaquiles are typically topped with a fried egg, which adds richness and makes the dish heartier. However, toppings are highly customizable—you can add avocado, beans, queso fresco, Mexican crema, or even shredded meat for a more filling meal.
This dish is a wonderful way to use up leftover tortillas and salsa, transforming them into something incredibly flavorful and comforting. Whether you prefer your chilaquiles mildly spicy or packed with heat, this recipe allows for flexibility, making it a beloved staple in Mexican cuisine.
Red Chilaquiles with Homemade Salsa
Ingredients:
For the Salsa:
6 small or 4 ripe Roma tomatoes
4 tomatillos — husked and rinsed
6 dried Chile de Árbol pods (add more for extra spiciness)
2 garlic cloves — peeled
1 jalapeño — halved, seeded, and membrane removed
1/4 teaspoon ground cumin
1/4 of a small white onion — peeled
Handful of cilantro with stems — washed
Salt to taste
For the Chilaquiles (Single Serving):
4 tortillas or store-bought thick tortilla chips
1/4 white onion — finely sliced
1 egg — cooked in your preferred style
Oil for frying
Salt to taste
Optional Toppings:
Avocado slices
Lime wedges
Beans
Queso fresco
Mexican crema
Meat (such as shredded chicken or beef)
Instructions:
Prepare the Salsa:
In a small pot, combine the tomatoes, tomatillos, dried chiles, garlic, and jalapeño. Cover with water and bring to a simmer. Cook until the tomatillos are brownish and the chiles are soft.
Let the mixture cool slightly, then transfer to a blender along with about 1/4 cup of the cooking liquid.
Add the cumin, onion, cilantro, and salt. Blend until smooth. Set aside. (Note: This salsa can be stored in a sealed container in the refrigerator for 2 to 3 weeks.)
Prepare the Tortilla Chips:
If using fresh tortillas, stack them and cut in half, then cut each half into quarters to make chips.
Heat enough oil in a deep skillet to fry the tortillas. The oil should reach 350°F (175°C). To test the oil, drop a small piece of tortilla into it—if it sizzles and floats, the oil is ready.
Add the tortilla slices to the hot oil without overcrowding the pan. Fry for a few minutes until lightly browned. Remove and drain on a paper towel-lined plate. Work in batches if necessary.
Assemble the Chilaquiles:
In a skillet, heat a little oil and add the sliced onion. Cook until softened.
Add the fried tortilla chips to the skillet and pour in about 1/4 cup of the prepared salsa (add more if you prefer the chips to be wetter). Stir to coat the chips and heat through.
Transfer the salsa-coated chips to a plate.
Serve:
Top the chilaquiles with a fried or scrambled egg.
Garnish with avocado slices, lime wedges, beans, queso fresco, meat, and/or Mexican crema, if desired.
Enjoy your Red Chilaquiles with your favorite toppings for a delicious and satisfying meal!