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Chilaquiles Rojos Tradicionales
Traditional dish · Mexican
A classic Mexican breakfast dish featuring fried tortilla chips simmered in a rich red chili sauce, topped with cheese, crema, and onion.
Ingredients
- Corn tortillas20
- Vegetable oil2 cups
- Tomatoes4
- Chile de árbol6-8
- Garlic cloves2
- Onion1/4
- Chicken broth1 cup
- Saltto taste
- Black pepperto taste
- Queso fresco1 cup, crumbled
- Mexican crema1/2 cup
- White onion, thinly sliced1/4 cup
- Cilantro, freshfor garnish
Steps
- 1
Cut corn tortillas into 8 wedges each. Fry in hot vegetable oil until golden brown and crisp. Drain on paper towels and season lightly with salt.
- 2
Boil tomatoes, chile de árbol, garlic, and 1/4 onion until soft. Drain and blend with chicken broth until smooth.
- 3
Heat 2 tablespoons of oil in a skillet. Pour in the blended sauce and cook for 5-7 minutes, stirring occasionally, until slightly thickened. Season with salt and pepper.
- 4
Add the fried tortilla chips (totopos) to the sauce and gently toss to coat. Cook for 2-3 minutes until the chips are softened but still hold their shape.
- 5
Serve immediately, topped with crumbled queso fresco, a drizzle of Mexican crema, sliced white onion, and fresh cilantro.
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