Best 3 Mellys Chilaquiles Rojos Recipes
Are you craving a dish that's both flavorful and versatile? Look no further than chilaquiles rojos, a traditional Mexican breakfast or brunch dish that's sure to tantalize your taste buds. Made with crispy corn tortillas tossed in a rich and spicy red sauce, chilaquiles rojos is a symphony of textures and flavors. This versatile dish can be customized to your liking, with a variety of toppings and accompaniments to choose from. Whether you prefer it simple or loaded with your favorite ingredients, chilaquiles rojos is a hearty and satisfying meal that will kickstart your day or be the perfect addition to your brunch spread.
In this article, we'll guide you through two delicious recipes for chilaquiles rojos: the classic recipe and a vegetarian-friendly version. The classic recipe features tender chicken simmered in a flavorful tomato-based sauce, while the vegetarian version showcases the vibrant flavors of roasted poblano peppers and zucchini. Both recipes are easy to follow and packed with authentic Mexican flavors. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create this delectable dish. ¡Buen provecho!
AUTHENTIC CHILAQUILES ROJOS (RED CHILAQUILES) RECIPE
Make the popular Chilaquiles Rojos usually served at breakfast but are perfect for any meal of the day. You can add shredded chicken or just top it with a fried egg for the ultimate experience!
Provided by Ana Frias
Categories Breakfast & Brunch Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
- In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic plus all of the spices. Puree for one or two minutes until everything is pureed well.
- Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
- Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
- Taste and adjust salt & pepper.
- While the sauce is cooking, fry or bake the tortillas
- In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
- Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
- Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.
Nutrition Facts : ServingSize 1 plate, Calories 298 kcal, Carbohydrate 35 g, Protein 4 g, Fat 16 g, SaturatedFat 2 g, Sodium 268 mg, Fiber 7 g, Sugar 6 g, UnsaturatedFat 12 g
CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
Steps:
- Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin. Do not burn!
- Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
- Pour the veggies with the hot water and a little added cold water into a food processor and process. Don't blend too much, you want the mixture to be chunky.
- In a large pot, heat up the oil until smoking. Then (carefully!) add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor). Then slowly add the rest of the mixture and season with salt and some chicken base.
- Add the tomato puree for color, and mix well. Add the shredded chicken and cook until it is heated through. Add the cilantro. Add the chips and serve immediately on 4 plates. Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
- Serve with guacamole, refried black beans and pico de gallo on the side.
MELLY'S CHILAQUILES ROJOS
Traditionally, this is a peasant breakfast food made with last night's dinner. Stale chips, leftover chicken, etc. You're going to love this once you try it! Love at first bite. Mi Abuelita is from Mexico City and Mi Abuelita Grande opened a restaurant here in San Diego in the 40's and she made Mexican food taste authentic...
Provided by Melissa Baldan
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- 1. In a blender add tomato, jalapeno, onion and garlic. Blend until somewhat smooth.
- 2. Heat lard in large skillet over medium-high heat. Add sauce and cook, stirring often, for about 5 minutes. Set to simmer.
- 3. Pour in broth and stir. Add chips and cover with sauce. Lat simmer for about 4 minutes. Chips should soften, but not get mushy.
- 4. Heat up chicken. Fry the egg.
- 5. Assembly: Spoon some tortillas, top with Chicken, cheese, sour cream, egg and cilantro. (in that order).
Tips:
- Use day-old corn tortillas: This will help the tortillas to hold their shape and not become soggy.
- Cut the tortillas into uniform strips: This will help them to cook evenly.
- Fry the tortillas in batches: Do not overcrowd the pan, or the tortillas will not fry evenly.
- Use a good quality salsa: The salsa is the key to great chilaquiles. Choose a salsa that is flavorful and has a good balance of heat.
- Add your favorite toppings: Chilaquiles are a versatile dish that can be customized to your liking. Some popular toppings include eggs, cheese, sour cream, and avocado.
Conclusion:
Chilaquiles rojos are a delicious and easy-to-make Mexican breakfast dish. They are perfect for using up leftover tortillas and salsa. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.
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