How To Make The Best RED CHILAQUILES | Chilaquiles Rojos

tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: store-brand tortillas

Whole grain tortillas offer more fiber, while store-brand options can be more budget-friendly.

salsa

🥗Healthier: homemade salsa

💰Cheaper: canned salsa

Homemade salsa can be fresher and healthier, while canned options are often less expensive.

cheese

🥗Healthier: low-fat cheese

💰Cheaper: processed cheese

Low-fat cheese reduces calories, while processed cheese can be more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is a healthier alternative with more protein.

Clean the chili pods by removing the stem and rinsing them.

Place the chili pods and roma tomato in a small pot, fill with water, and bring to a boil.

Once boiling, turn off the heat and drain the water.

Transfer the chiles and tomato to a blender, add garlic, 2 cups of water, and salt, then blend until smooth.

Set the sauce aside.

Cut the corn tortillas into triangles.

Heat 2 to 3 cups of oil in a small frying pan on medium heat.

Fry the tortilla triangles for 3 to 4 minutes until golden, then drain excess oil.

Repeat frying for remaining tortillas.

In a pan on medium heat, add a little oil and sliced onion, frying for a couple of minutes.

Reduce heat to low and add the sauce, simmering and adjusting salt as needed.

Add the fried tortilla chips to the sauce, mixing to coat them.

Add queso oaxaca on top, cover, and turn off the heat to let the cheese melt.

Serve the chilaquiles with pinto beans and a fried egg, topping with crema mexicana, queso fresco, and sliced avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens