Chilaquiles Rojos Traditional Mexican Breakfast Dish Recipes

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CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 17



Chilaquiles Rojos (Traditional Mexican Breakfast Dish) image

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.

10 ripe Roma tomatoes, quartered
8 serrano chiles, left whole, stems removed
5 cloves garlic, peeled
1 white onion, peeled and quartered
4 tablespoons oil
Salt
Chicken base, for seasoning
6 ounces tomato puree
8 ounces cooked and shredded chicken
3 ounces chopped fresh cilantro, plus cilantro sprigs for serving
6 ounces tortilla chips, strips or squares are best
6 ounces sour cream
1 onion, sliced into rings
12 ounces crumbled queso fresco cheese or panela cheese
Prepared guacamole, for serving
Prepared refried black beans, for serving
Prepared pico de gallo salsa, for serving

GUADALAJARA STYLE CHILAQUILES

This is my great-grandmother's recipe, so it's like a million years old. These are the original and authentic Southern Mexico style chilaquiles. This version is very popular as a Sunday breakfast. Believed to cure bad hang-overs.

Provided by Molly Bloom

Categories     Breakfast

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9



Guadalajara Style Chilaquiles image

Steps:

  • Boil tomatoes and chiles until soft.
  • Mix them in blender with the garlic and water.
  • Heat 1 tbsp of oil and fry this paste, lower the heat and simmer for 5 minutes. Season to taste with salt.
  • Cut the tortillas in strips with a pair of kitchen scissors.
  • Heat 4 tbsp of oil and fry the tortilla strips until crispy.
  • Drain oil and add the three eggs to pan. Stir strips and eggs quickly so they don't stick to the pan. Add salt to taste.
  • Place on a serving bowl, pour the sauce over them and sprinkle with onion and cheese.
  • Serve immediately. Enjoy with a side of refried beans.

Nutrition Facts : Calories 616.6, Fat 23.5, SaturatedFat 7.9, Cholesterol 116.1, Sodium 1077.7, Carbohydrate 79.9, Fiber 6.2, Sugar 7.7, Protein 21.1

12 dry and hard tortillas
3 eggs
4 large tomatoes
1/2 cup water
1 large white onion, finely chopped
1 garlic clove
3 chiles de arbol
5 tablespoons corn oil
1 cup of grated oaxaca cheese

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