Chilaquiles Rojos
Chilaquiles Rojos is a classic Mexican dish that combines crispy tortilla chips with a savory tomato salsa, creating a comforting and flavorful breakfast. Topped with creamy ingredients like Cotija cheese and Mexican crema, this dish offers a satisfying, hearty meal to start the day.
Ingredients
- Tortilla Chips warmed
- 6 Roma Tomatoes
- 1 ½ cups Water or Broth
- 1 Serrano Pepper or Jalapeño
- 2 Garlic Cloves
- ¼ cup Diced White Onion
- 2 tablespoons Fresh Cilantro
- 2 tablespoons Vegetable Oil
- 1 teaspoon Salt
- ¼ teaspoon Pepper
- For Toppings:
- Crumbled Cotija Cheese or Queso Fresco
- Mexican Crema or Sour Cream
- Fried Egg
- Avocado
- Cilantro
- Diced Onion Red or White
Instructions
- Begin by placing the tomatoes, serrano pepper, and 1 ½ cups of water into a small saucepan. Bring to a boil and allow it to simmer for 10 minutes, or until the tomatoes start peeling. Once done, remove from heat and reserve the cooking liquid.
- Peel the tomatoes and add them to a blender or food processor along with the serrano pepper, garlic, onion, cilantro, and 1 cup of the reserved boiling water. Blend until smooth and set the salsa aside.
- Heat the vegetable oil in a medium saucepan over medium heat. Pour the pureed salsa into the pan, then season with salt and pepper. Allow the mixture to come to a boil, cooking for about 5 minutes, or until it thickens. If you prefer a thinner sauce, gradually add more of the reserved water to reach the desired consistency.
- To assemble the dish, place the warmed tortilla chips on a plate and generously top with the prepared salsa. Garnish with your choice of toppings, such as crumbled Cotija cheese, a dollop of Mexican crema, a fried egg, avocado slices, fresh cilantro, and diced onion. Serve immediately.
Notes
Chilaquiles are best served right away, as the chips will absorb the salsa and become soggy over time. However, the salsa can be prepared in advance and stored in an airtight container in the refrigerator for up to one week.