Print
chilaquiles rojos

Chilaquiles Rojos Recipe

Chilaquiles rojos make for an amazing Mexican breakfast

Course Breakfast
Cuisine Mexican
Keyword breakfast, meatless, meatless monday
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 212 kcal
Author Carissa

Ingredients

  • 4 guajillo chilies seeds removed
  • 4 roma tomatoes
  • 1 clove garlic
  • 1/4 white onion
  • 2 tbs vegetable oil
  • 9 corn tortillas
  • diced onion garnish
  • cilantro garnish
  • queso fresco garnish

Instructions

  1. Bring the chilies, tomatoes and 6 cups of water to a boil over medium high heat. Boil for 10 minutes.

  2. Transfer the chilies, tomatoes and about 1/2 a cup of the water to a blender. Add the garlic clove and the piece of onion to the blender. Blend for a couple of minutes until you have a smooth sauce.

  3. Heat up the 2 tablespoons of vegetable oil in a pot over medium heat. Once the oil is hot and sizzles add the sauce and let fry for a couple minutes. Season with a little salt to taste. Then reduce heat to low and simmer for about 10 minutes.

  4. Make the tortilla chips while the sauce is simmering. When they're done put them all in the pot with the sauce. Stir to make sure they are all coated in sauce. Do it carefully so they don't break. Let them simmer for just a couple of minutes. Not too long or they will get soggy.

  5. Serve the chilaquiles. Garnish with diced onion, cilantro and queso fresco.

Nutrition Facts
Chilaquiles Rojos Recipe
Amount Per Serving
Calories 212 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Sodium 33mg1%
Potassium 331mg9%
Carbohydrates 31g10%
Fiber 5g21%
Sugar 3g3%
Protein 4g8%
Vitamin A 1445IU29%
Vitamin C 10.3mg12%
Calcium 54mg5%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.