Chilaquiles Rojos

Chilaquiles Rojos is a beloved traditional Mexican dish, often enjoyed for breakfast or brunch. It’s a flavorful and satisfying way to start the day, combining crispy tortilla chips with a rich red salsa, topped with an array of garnishes. Chilaquiles Rojos, meaning “red chilaquiles,” refers to the red tomato-based salsa used in this version, as opposed to the green salsa in Chilaquiles Verdes. Let’s dive into the origins, ingredients, and a step-by-step guide on how to make this delicious dish at home.

Origins and Cultural Significance

Chilaquiles, a word derived from the Nahuatl term “chīlāquilitl,” meaning “chili water,” is a dish that has deep roots in Mexican cuisine. It is believed to have originated during the Aztec era when people used leftover tortillas to create new meals. By frying the tortillas and smothering them in chili-based sauces, they created a versatile dish that became a breakfast staple.

Ingredients

1. Tortilla Chips: Corn tortillas cut into quarters and lightly fried to a crispy texture. You can use store-bought chips, but homemade tortillas are the traditional option.
2. Salsa Roja: A red sauce made from tomatoes, onions, garlic, and chilies such as guajillo or ancho chilies. It’s the star of the dish, providing bold flavor and spice.
3. Protein (Optional): Some variations include eggs, shredded chicken, or even beef as a protein addition.
4. Toppings:

• Crema Mexicana (Mexican sour cream)
• Queso fresco or cotija cheese
• Sliced onions
• Fresh cilantro
• Avocado slices
• Fried or scrambled eggs

1. Accompaniments: Chilaquiles are often served with refried beans on the side, or even avocado slices and a bit of lime juice to balance the richness.

Step-by-Step Recipe

Ingredients:

• 10-12 corn tortillas, cut into triangles
• 1 cup oil (for frying)
• 4 medium ripe tomatoes
• 2 guajillo chilies (dried)
• 1 small onion (chopped)
• 2 cloves garlic (peeled)
• 1 jalapeño or serrano chili (optional for extra spice)
• Salt and pepper to taste
• 1/2 cup crema Mexicana
• 1/2 cup crumbled queso fresco or cotija cheese
• Fried or scrambled eggs (optional)

Instructions:

1. Prepare the Tortilla Chips:

• Heat oil in a skillet over medium-high heat.
• Fry the tortilla triangles until they are golden and crispy, then drain them on paper towels. Alternatively, you can use store-bought tortilla chips if short on time.

1. Make the Salsa Roja:

• In a saucepan, heat a small amount of oil and lightly sauté the garlic, onions, and jalapeño (if using).
• Add the tomatoes and guajillo chilies. Cook until the tomatoes are softened.
• Transfer the mixture to a blender, add a little chicken broth or water, and blend until smooth. Season with salt and pepper to taste.

1. Combine the Chips and Salsa:

• In a large skillet, warm the salsa on medium heat until it starts to simmer.
• Add the fried tortilla chips to the pan, gently tossing them to coat them with the sauce. Let them soak for a couple of minutes, but be careful not to let them get too soggy—you still want a bit of crunch.

1. Garnish and Serve:

• Plate the chilaquiles and top them with crema, crumbled queso fresco, and any other toppings like onions, cilantro, or avocado.
• For a more substantial meal, top with fried eggs or shredded chicken.

1. Serve immediately, as chilaquiles are best enjoyed fresh while the chips retain some crunch.

Customization and Variations

• Chilaquiles Verdes: Instead of red salsa, use a green salsa made from tomatillos for a tangy variation.
• Add Protein: Chicken, beef, or even beans can make the dish heartier.
• Level of Spiciness: You can control the heat by adjusting the type and quantity of chilies in the sauce. Use milder chilies like guajillo for a mild sauce, or add serrano or chipotle chilies for a spicy kick.

Nutritional Information

Chilaquiles can vary in terms of nutritional content depending on the toppings and portion sizes, but here’s a general estimate for a basic serving (without additional protein):

• Calories: Approximately 400-500 calories per serving
• Fat: 20-25g
• Protein: 8-10g (varies with toppings like cheese and crema)
• Carbohydrates: 40-50g

Chilaquiles Rojos is the perfect balance of rich, bold flavors and satisfying textures. Whether enjoyed on a lazy Sunday morning or served as a quick and easy meal during the week, this dish brings the authentic taste of Mexico to your table. The combination of crispy tortillas, tangy red salsa, and creamy toppings makes it a comforting and customizable favorite in Mexican homes and beyond.

Nutritional Information Chart

(Per serving, based on a traditional recipe with basic toppings)

Key Notes:

• Calories and macronutrients (fat, carbs, protein) can vary depending on portion sizes, frying methods, and toppings (e.g., adding eggs or meat).
• Vitamins and minerals are largely from the fresh vegetables and garnishes like tomatoes, onions, and cheese.
• Opting for baked tortilla chips, reducing crema, or adding lean protein can improve nutritional content.

Recipes you may like

Breakfast Quesadillas

Vegetarian Breakfast Burritos

Related posts:

Quinoa Upma Oats Idli Whole Wheat Banana Pancakes Whole Wheat Gingerbread Pancakes