Traditional Mexican Chilaquiles Rojos Breakfast Recipe
Chilaquiles Rojos, a beloved Mexican breakfast dish, is a flavorful and filling treat that combines the comfort of crispy tortilla chips with the richness of a spicy tomato sauce. This traditional recipe has been passed down through generations, and its popularity endures to this day. In this article, we’ll explore the history and ingredients of Chilaquiles Rojos, as well as provide a simple recipe to make this delicious breakfast dish at home.
History of Chilaquiles Rojos
Chilaquiles, which translates to "broken tortillas" in Spanish, has its roots in ancient Mesoamerican cuisine. The dish originated in the Aztec and Mayan civilizations, where tortillas were a staple food. Over time, Chilaquiles evolved into a popular breakfast dish in Mexico, particularly in the rural areas where it was often served at family gatherings and celebrations.
Ingredients
To make Chilaquiles Rojos, you’ll need the following ingredients:
- 6-8 corn tortillas
- Vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 can (14.5 oz) of diced tomatoes
- 1/2 cup of chicken broth
- 1/4 cup of lard or vegetable shortening
- 1 teaspoon of ground cumin
- 1/2 teaspoon of paprika
- Salt and pepper, to taste
- 2 tablespoons of chopped fresh cilantro (optional)
- 1/4 cup of crumbled queso fresco or feta cheese (optional)
- 2 eggs, beaten (optional)
Recipe
- Fry the Tortilla Chips: Cut the corn tortillas into quarters and fry them in hot oil until crispy and golden brown. Drain the chips on paper towels.
- Make the Tomato Sauce: In a large skillet, heat the lard or shortening over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
- Add the Tomato Puree: Add the canned diced tomatoes, chicken broth, cumin, paprika, salt, and pepper to the skillet. Stir well to combine.
- Simmer the Sauce: Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
- Assemble the Chilaquiles: In a large serving dish, arrange a layer of fried tortilla chips. Spoon the tomato sauce over the chips, followed by a sprinkle of chopped cilantro and crumbled queso fresco or feta cheese (if using).
- Add the Eggs (Optional): If desired, crack the beaten eggs over the top of the Chilaquiles and cook until the whites are set and the yolks are cooked to your desired doneness.
- Serve and Enjoy: Serve the Chilaquiles Rojos hot, garnished with additional cilantro and a dollop of sour cream or crema (if desired).
Tips and Variations
- For a spicy kick, add diced jalapeños or serrano peppers to the tomato sauce.
- Substitute chicken or beef broth for the vegetable broth for added depth of flavor.
- Add diced cooked chicken, beef, or pork to the Chilaquiles for added protein.
- Experiment with different types of cheese, such as Oaxaca or Monterey Jack, for a unique flavor profile.
In conclusion, Chilaquiles Rojos is a delicious and authentic Mexican breakfast dish that’s easy to make and packed with flavor. With its crispy tortilla chips, rich tomato sauce, and optional eggs, this recipe is sure to become a staple in your breakfast repertoire. So go ahead, give it a try, and experience the warmth and hospitality of traditional Mexican cuisine.
Traditional Mexican Chilaquiles Rojos Breakfast Recipe
You can make the recipe [HERE](https://dobbernationloves.com/food-drink/chilaquiles-rojos-traditional-mexican-breakfast-recipe/).
# Ingredients
# Salsa
* 5 Dried Guajillo Chiles stemmed and seeded
* 2 Dried Ancho Chiles stemmed and seeded
* 2 Dried Morita Chiles stemmed and seeded
* 2 Dried Chipotle Chiles stemmed and seeded
* 2/3 cup Canned Diced Tomatoes
* 2 Garlic Cloves
* Kosher Salt to taste
* 1/4 cup Canola Oil
* 3 cups Water
# Chilaquiles
* 2 cups Canola Oil
* 12 Corn Torillas cut into 1 inch squares
* 6 Eggs
# Serving
* 1/2 cup Sour Cream
* 1/2 cup Crumbled Queso Fresco or Feta Cheese
* 1/2 cup Cilantro Leaves chopped
* 2 tbsp Scallions or Chives thinly sliced
# Instructions
# Salsa
1. Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes.
2. Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth.
3. Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste. Set aside.
# Chilaquiles
1. When ready to serve, fry the tortillas. Set a paper towel-lined platter next to the stove. In a large skillet, preheat the 2 cups of oil until very hot, then add half of the tortillas pieces. Cook, stirring with tongs to flip and submerge the tortillas as needed, until very crispy, 6-8 minutes. Remove using a slotted spoon and transfer to a prepared plate. Repeat with remaining tortillas.
2. Transfer 1/4 cup of the frying oil to the skillet and crack the eggs into the hot oil. Cook the eggs “sunny side up” as this is the most attractive presentation.
3. Meanwhile, in a large mixing bowl toss the crispy fried tortillas with the salsa and mix to coat.
4. To serve, transfer chilaquiles to a large serving plate and top with sour cream, queso cheese, cilantro, green onions and a fried egg.
That is an excellent photo. Instantly wanted to eat this.
That looks delicious!
Looks so good
Wow this is an amazing breakfast!
This could never wrong for breakfast. Looks so delicious. I like the combination.
These look so good. I absolutely love Chilaquiles, my mom use to make them on special occasions. I ordered them at a typical chain Latin restaurant once and they came super soggy and bland. I have not had them since. I think I need to go visit my mom.