How to Make Chilaquiles Rojos // The Best Mexican Breakfast

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Today, we are exploring one of the Mexican breakfast classics (and one of my all time favorites): Chilaquiles Rojos. Crispy tortilla chips simmered down with some salsa roja create a soggy yet crispy texture through each bite. Toppings can vary, but I used Mexican crema, cilantro, queso fresco, and a Mexican crumbling cheese.

FULL RECIPE BELOW!

#Chilaquiles
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~ RECIPE(s) ~

CHILAQUILES

Base Salsa Roja:
- 3 ripe tomatoes
- 4 arbol chiles, seeds removed
- 2 guajillo chiles, seeds removed
- 1 TSP oregano
- Salt to taste

Sauce for Chilaquiles
- ½ cup chicken broth (adjust based on sauce consistency preference)
- Sprig of Epazote (mexican tea leaves, optional)
- Drizzle of oil

Fried Tortilla Chips
- 4 corn tortillas, each cut into 6 triangles
- Peanut Oil for Frying

METHOD: In an inch of oil, fry the cut triangles at 350 degrees Fahrenheit until golden brown and crispy. Drain and toss with salt in a bowl.

TOPPINGS:
- Fried egg
- Mexican Crema
- Queso Fresco
- Cilantro
- Pickled Onions

BASE SALSA PREPARATION:
1. Preheat your oven at 400 degrees.

2. Place your tomatoes on a sheet pan with a dash of oil and salt. Roast for 30 minutes until juice are oozing and skin is blistered

3. Meanwhile, toast the seeded chiles on a cast iron skillet and move to a bowl. Pour over boiling water to hydrate the chiles for 10-15 minutes.

4. Add the tomatoes, hydrated chiles, oregano, and salt to a food processor or blender and process until smooth. **NOTE: If you are only using the salsa for chilaquiles you can add the chicken broth here, however I prefer to keep it as a separate salsa and add the broth when I make a serving of chilaquiles.**

5. (Optional) Pass the sauce through a fine metal strainer.

6. This salsa can be stored in an airtight container in the fridge for several weeks.

CHILAQUILES PREPARATION:
1. Add some oil to a pan over medium heat.

2. Add 1 cup of the Salsa Roja, ½ cup chicken broth, sprig of epazote and mix to combine.

3. Let the sauce simmer for 5 minutes and remove the epazote.

4. Add the fried tortilla chips to the sauce and simmer for 3-4 minutes. Simmer for less time if you want crunchier chips and more time for soggier chips.

5. Spoon onto a plate and add your toppings. My favorites are a fried egg, pickled onion, cilantro, Mexican crema, and crumbly queso fresco.

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MISCELLANEOUS DETAILS

Music: New Orleans by Jamie Lono - Provided by Musicbed
Filmed on: Sony a6400 w/ Kit lens
Voice recorded on: PoP Lavalier Microphone
Edited in: Premiere Pro #homecooking #f52grams