Saucepan@saucepan · Shared this recipeFollowMexican · breakfastMexican Chilaquiles (Chilaquiles Rojos)A traditional Mexican breakfast of crispy tortilla chips simmered in red salsa, topped with fresh garnishes and optional chicken.total25 minprep10 mincook15 minservings4Original recipe on mexicoinmykitchen.comKeep this recipeAdd a copy of Mexican Chilaquiles (Chilaquiles Rojos) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings12 corn tortillas cut into six, preferably dry tortillas left out over the counter the night before2 cup salsa ), Red or green salsa (See links below0.5 cup Mexican cream0.5 cup Cheese, Mexican queso fresco1 sprig Epazote0.333 cup cilantro, chopped to garnish0.333 cup vegetable oil2 slice onion, rings separatedSalt to season1.5 cup chicken breast ), cooked and shredded (optional24 oz Plum tomatoes ), (4-5 large ones1 jalapeño pepper or 1 serrano pepper1 small garlic clove0.125 medium size white onionStepsClear checksTap an ingredient or step to check it off.1Step 1: To make the salsa, place the tomatoes, onion, jalapeño or serrano pepper, garlic, and additional onion in a medium saucepan.2Step 2: Cover with water and cook at medium heat for about 15 minutes, until the tomatoes and peppers are cooked.3Step 3: Transfer the cooked ingredients to a blender with 1/2 cup of the cooking water and blend until smooth.4Step 4: Season the salsa with salt and set it aside.5Step 5: Heat the oil in a large skillet and fry the tortilla pieces in batches until golden and crisp; do this in batches to avoid overcrowding.6Step 6: Drain the fried tortillas on paper towels, and repeat with the remaining tortillas.7Step 7: Clean the skillet with a paper towel, set the heat to medium, and add 1 tablespoon of oil.8Step 8: Add the salsa and cook for 5 minutes.9Step 9: Add the epazote and season the sauce with salt.10Step 10: Carefully stir in the tortillas to avoid breaking them.11Step 11: Add the chicken (if using) and coat it with the salsa; cook for 2 more minutes.12Step 12: Serve garnished with crumbled cheese, cilantro, onion, and topped with the cream.getsaucepan.com/r/61a002a9-0c55-47b4-8f0a-011656f63493 · Original: https://www.mexicoinmykitchen.com/how-to-cook-mexican-chilaquiles/
