Chilaquiles in Salsa Roja
Start your day with the traditional flavors of Mexico with Chilaquiles Rojos. Crispy tortilla chips are drenched in a rich red sauce and topped with a drizzle of crema and a sprinkle of queso fresco. You can add a fried egg for a protein-packed option. This comforting dish brings the authentic taste of a Mexican morning straight to your table!
Tasty Team
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- 1 dried Guajillo chili, seeds removed
- 1 dried Ancho chili, seeds removed
- 2 2 dried Árbol chiles, seeds removed
- 4 roma tomatoes
- 3 garlic cloves
- ¼ white onion
- 2 tablespoons olive oil
- salt, to taste
- 6 oz tortilla chips, divided into 4 portions
- 2 oz mexican crema, for serving
- 2 oz crumbled queso fresco, for serving
- ¼ red onion, thinly sliced, for serving
- ¼ cup chopped fresh cilantro, for serving
Nutrition Info
- Calories 314
- Fat 17g
- Carbs 36g
- Fiber 3g
- Sugar 2g
- Protein 6g
Estimated values based on one serving size.
Preparation
- In a medium pot over high heat, boil tomatoes and dried chilies in water for 15 minutes or until chilies are soft and tomato skins start to peel.
- To a blender, add the boiled tomatoes, chilies, garlic, and onion. Blend for 30 seconds or until smooth.
- In a medium pot over medium heat, heat the olive oil and add sauce to cook for another 10 minutes.
- Divide the tortilla chips into 4 servings and coat them in the sauce. You can add the chips to the pan or serve sauce over chips on a plate.
- Drizzle with Mexican crema, sprinkle with crumbled queso fresco, and garnish with red onion and cilantro. Serve immediately.
- Enjoy!
- Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
