From the robust red sauce to the corn chips and customizable toppings, this savory Chilaquiles Rojos recipe makes for a comforting breakfast or brunch – ready in under 30 minutes.
10m
PREP TIME
15m
COOK TIME
220
CALORIES
9
INGREDIENTS
Servings: 6
Ingredients
- 4 El Guapo® Whole Guajillo Chili Pods (Chile Guajillo Entero), stemmed and seeded
- 1 1/2 pounds plum tomatoes, cored
- 1/2 pound tomatillos, papery skin removed, rinsed well
- 1/2 large white onion, chopped (about 1 cup)
- 4 medium garlic cloves, smashed
- 1 1/2 teaspoons kosher salt
- 1 teaspoon El Guapo® Crushed Chili Pepper (Chile Quebrado)
- 1 tablespoon vegetable oil, plus more for frying
- 12 (6-inch) corn tortillas , quartered
INSTRUCTIONS
- 1 Place chilies, tomatoes, tomatillos, onion and garlic in medium saucepan. Add just enough water to cover. Bring to boil. Cook 5 minutes or until softened. Drain well. Let stand until cool enough to handle; peel tomatoes, discarding skin. Place tomatoes and remaining mixture in blender container. Add salt and crushed red pepper, cover. Blend on HIGH until smooth. Set aside.
- 2 Add enough oil to fill large deep skillet 1-inch up the sides. Heat on medium heat until shimmering. Working in batches to avoid overlapping, fry tortillas until golden brown and crisp, about 1 minute per side. Drain tortilla chips on paper towel-lined baking sheet. Carefully drain oil from skillet (into heat-proof bowl). Wipe skillet clean with paper towel.
- 3 Heat 1 tablespoon oil on medium heat. Carefully add sauce mixture—it will splatter. Simmer 10 minutes. Add tortilla chips to skillet, tossing gently to coat well without breaking.
- 4 Serve with black beans and garnish with crumbled Cotija, chopped cilantro, onion and avocado, and drizzle with crema, if desired.
