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Chilaquiles Rojos: 5 Steps to Flavorful Breakfast Bliss

Chilaquiles Rojos
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Delicious Chilaquiles Rojos Recipe for Flavorful Mornings

Ingredients

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  • 6 pieces chili de Arbol (destemmed and deseeded)
  • 2 pieces chili guajillo
  • 1 piece chili chipotle (or 2 from the can)
  • 3 pieces roma tomatoes (halved)
  • 2 cloves garlic (fresh is best)
  • 1 teaspoon chicken bouillon (or vegetable bouillon for vegetarian option)
  • ½ teaspoon salt (adjust to taste)
  • 1–2 tablespoons vegetable oil or nonstick cooking spray (for frying)
  • 1 12-ounce bag tortilla chips (thicker chips recommended)
  • 4 pieces eggs (fried to your liking)
  • 1 piece avocado (sliced)
  • ¼ cup cilantro (minced)
  • ¼ cup Mexican cream or sour cream (thin with milk for easy pouring)
  • ¼ cup diced red onion
  • ⅓ cup Queso Fresco (crumbled)

Instructions

  1. Begin by destemming and deseeding the 6 chili de Arbol, 2 chili guajillo, and 1 chipotle pepper.
  2. Halve the 3 roma tomatoes and dice half of the ½ white onion.
  3. In a medium pan, heat 1-2 tablespoons of vegetable oil or nonstick cooking spray over medium heat.
  4. Add the minced garlic and the remaining diced onion to the pan. Sauté until soft and fragrant, about 3-5 minutes.
  5. Stir in the prepared chilis, tomatoes, 1 teaspoon chicken bouillon, and ½ teaspoon salt. Cook together for about 5-7 minutes.
  6. Blend the sauce until smooth and return it to the pan over low heat to keep warm.
  7. Fry the tortilla chips until crispy and golden brown, about 2-3 minutes per side.
  8. Add the crispy tortilla chips to the warm sauce, gently tossing to coat. Cook for an additional minute.
  9. Cook the 4 eggs to your desired doneness.
  10. Plate the chilaquiles and add the fried eggs, avocado, cilantro, Mexican cream or sour cream, red onion, and Queso Fresco.

Notes

    Nutrition

    Find it online: https://keepityummy.com/chilaquiles-rojos-recipe/

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