epicurious4.9
Chilaquiles Rojos
This chilaquiles recipe is the blueprint for one of my favorite comfort foods. It’s a great way to use up tortillas (or tortilla chips) and shredded chicken.
👥 4 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 35 min👤 Jarrett Melendez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●baking sheet
- ●bowl
- ●oven
- ●saucepan
- ●skillet
📝 Preparation Steps
1
If using 12 corn tortillas, divide into 2 stacks; cut each stack into 6 wedges.
2
Pour vegetable oil into a large Dutch oven or other heavy pot to come about 4" up sides (about 8 cups). Fit thermometer to sides of pot and heat oil over medium-high until thermometer registers 350°. Working in 2 batches and returning oil to 350° between batches, fry tortilla wedges, stirring and turning constantly with a spider or slotted spoon, until crisp and golden brown, about ⏱️ 2 minutes. Transfer to a paper towel–lined baking sheet and let drain; season immediately with kosher salt. Let cool slightly, then transfer to a large bowl.
Vegetable oil (for frying; about 8 cups; optional)Kosher salt
3
If using 2 cups shredded roast chicken or carnitas, toss with 1 cup Salsa Roja (see recipe) in a small saucepan; place over medium-low heat and cook, stirring occasionally until heated through, about ⏱️ 5 minutes.
4
Bring 3 cups Salsa Roja (see recipe) to a simmer in a large skillet over medium-high heat. Add fried tortilla wedges or 8 cups sturdy tortilla chips to skillet and toss to coat. Cover, remove from heat, and let sit until softened, 1–⏱️ 5 minutes, depending on how soft you prefer your chips to be (⏱️ 1 minute for almost totally crunchy chips, ⏱️ 3 minutes for soft chips with a little crunch, and ⏱️ 5 minutes for soft chips with almost no crunch). Season with salt.
5
Divide soaked chips among plates; top with chicken or carnitas or 2 cups cooked fresh chorizo or 8 fried large eggs, followed by 1 large ripe avocado, sliced, 4 oz. queso fresco, crumbled, ¼ cup crema mexicana, and some cilantro leaves with tender stems. Serve with lime wedges for squeezing over. Cook’s note: To make chilaquiles verde, substitute 3 cups tomatillo salsa verde for the salsa roja.
. queso fresco, crumbled4 oz
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...