Appetizers & Snackscookieandkate4.9
Chilaquiles Rojos
Make the best red chilaquiles with this foolproof recipe! Chilaquiles are a classic Mexican dish of tortilla chips soaked in flavorful sauce—in this case, red sauce. This recipe comes together quickly and is best served hot, so be sure to have every ingredient ready before you start cooking. Recipe yields 4 servings.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Cookie and Kate📖 cookieandkate
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●stove
- ●skillet
- ●whisk
- ●spatula
- ●pan
📝 Preparation Steps
1
To make the sauce: Measure the flour, chili powder, cumin, garlic powder, oregano, salt and cinnamon into a small bowl. Place the bowl near the stove with the tomato paste and broth.
flour (whole wheat, all-purpose, or gluten-free blend all work)3 tablespoonsground chili powder1 tablespoonground cumin1 teaspoontomato paste2 tablespoons
2
In a large skillet over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes. Keep an eye on it.
flour (whole wheat, all-purpose, or gluten-free blend all work)3 tablespoons
3
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about ⏱️ 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
flour (whole wheat, all-purpose, or gluten-free blend all work)3 tablespoonstomato paste2 tablespoons
4
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to ⏱️ 7 minutes, until the sauce has thickened a bit and your spoon encounters some resistance as you stir it.
5
Reduce the heat to the lowest possible setting. Whisk in the cilantro and vinegar and season to taste with additional salt, if necessary (I usually add another pinch or two).
6
To make the chilaquiles: Add the tortilla chips to the skillet. Using a flexible spatula, gently toss until all of the chips are coated in sauce. It might seem like they never will be, but keep stirring!
7
Once coated, remove the skillet from the heat. Test a chip to see if it has softened to your liking (this is really a matter of personal preference—I like my chips lightly tender). If the chips are not sufficiently softened, cover the skillet for 1 to ⏱️ 4 minutes, until you’re happy with their texture.
8
Sprinkle the chilaquiles generously with crumbled cheese, radish and cilantro leaves. Scoop servings onto individual plates, add a few slices of avocado, a fried egg if desired, and a wedge of lime. The chips will continue softening with time, so chilaquiles are best served promptly (do not re-cover the pan to preserve heat; the chips will get far too soggy).
Nutrition Facts
calories
425 calories
fat Content
29.1 g
serving Size
1 serving, without eggs
fiber Content
7 g
sugar Content
3.7 g
sodium Content
714 mg
protein Content
6.8 g
trans Fat Content
0 g
cholesterol Content
11.1 mg
carbohydrate Content
38.5 g
saturated Fat Content
5.5 g
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