Chilaquiles Rojos

🧂 Ingredients

• 400 g Corn tortilla chips(Store-bought or homemade. Stale chips work best as they absorb sauce without becoming too soggy.)
• 4 Dried guajillo chilies(Remove stems and seeds. For a milder sauce, remove more seeds. For a spicier sauce, leave some seeds or add a dried arbol chili.)
• 4 Roma tomatoes(About 300g. These are preferred for their lower water content and good flavor.)
• 2 Garlic cloves(Peeled.)
• 0.25 medium White onion(Roughly chopped.)
• 240 ml Chicken broth or water(To adjust sauce consistency.)
• 2 tbsp Vegetable oil(For frying the sauce.)
• to taste Salt
• 120 ml Mexican crema or sour cream(For topping.)
• 100 g Queso fresco or cotija cheese(Crumbled, for topping.)
• 200 g Shredded cooked chicken(Optional, for a heartier dish. Can also use shredded beef or pork.)
• 4 Eggs(Optional, fried or scrambled, for topping.)
• small bunch Fresh cilantro(Chopped, for garnish.)
• 1 Sliced avocado(Optional, for garnish.)

👨‍🍳 Instructions

1. 1

   Prepare the guajillos: Heat a dry skillet over medium heat (approx. 180°C / 350°F). Lightly toast the deseeded guajillo chilies for about 30-60 seconds per side, until fragrant and slightly pliable. Be careful not to burn them, as this will make the sauce bitter. Immediately transfer the toasted chilies to a bowl and cover with hot water. Let them soak for at least 15-20 minutes until fully softened.

   ⏱️ 20 minutes
2. 2

   Cook the aromatics and tomatoes: While the chilies soak, add the tomatoes, peeled garlic cloves, and chopped onion to a saucepan. Cover with water and bring to a boil. Cook for about 10-15 minutes, or until the tomatoes are softened and their skins have started to split. Drain the vegetables.

   ⏱️ 15 minutes
3. 3

   Blend the sauce: Drain the soaked guajillo chilies. In a blender, combine the softened guajillos, cooked tomatoes, garlic, and onion. Add 1 cup (240ml) of chicken broth or water. Blend on high speed until very smooth. If the sauce is too thick, add a little more liquid. Strain the sauce through a fine-mesh sieve into a bowl to remove any skins or seeds, pressing down with a spoon to extract all the liquid. Discard the solids.

   ⏱️ 5 minutes
4. 4

   Fry the sauce: Heat the vegetable oil in a large skillet or pot over medium heat (approx. 180°C / 350°F). Carefully pour the strained sauce into the hot oil (it will splatter). Cook, stirring frequently, for about 8-10 minutes. The sauce will darken slightly in color and thicken. You'll notice the oil separating from the sauce and it will become more fragrant. Season with salt to taste.

   ⏱️ 10 minutes
5. 5

   Combine with chips: Add the tortilla chips to the skillet with the sauce. Gently toss the chips to coat them evenly. Let them simmer for 2-3 minutes, allowing the chips to absorb some of the sauce but still retain a slight crispness. If using shredded chicken, add it now and toss to combine.

   ⏱️ 5 minutes
6. 6

   Serve: Immediately transfer the chilaquiles to serving plates. Drizzle generously with crema, sprinkle with crumbled queso fresco, and garnish with chopped cilantro. If using, top with a fried or scrambled egg and sliced avocado. Serve hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For a smoother sauce, blend for longer and strain thoroughly.
• ✓Adjust the heat by adding or removing seeds from the guajillo chilies, or by adding a pinch of cayenne pepper.
• ✓Chilaquiles are best served immediately after preparation to prevent the chips from becoming too soggy.
• ✓Serve with a side of refried beans or a simple green salad for a complete meal.

🔄 Variations

• Use different dried chilies like ancho or pasilla for a deeper flavor profile.
• Add crumbled cooked chorizo to the sauce or as a topping.
• For a vegetarian version, omit the chicken and eggs, and serve with black beans.
• Experiment with different cheeses like Oaxaca cheese or shredded Monterey Jack.

🥗 Nutrition

Per serving