Easy Red Chilaquiles
This recipe for red chilaquiles is the perfect Mexican breakfast recipe! It's hearty, delicious, and full of bold flavors. This recipe is gluten-free and easily made vegan!
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Makes: 4 servings
Ingredients
Red Chilaquiles
- 16 corn tortillas, cut into wedges
- neutral oil, for frying
- 4 roma tomatoes, halved
- 1/2 white onion, chopped
- 3 garlic cloves, peeled
- 3 dried guajillo chilies, stem and seeds removed
- 3 dried chile de arbol, stem and seeds removed
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- kosher salt
- freshly cracked pepper
Toppings
- 1/2 white onion, very thinly sliced
- 1/4 cup cilantro leaves
- 3 oz cotija cheese, crumbled
- 1/4 cup Mexican crema
Instructions
- Preheat an oven to 375 F. Toss the halved roma tomatoes, chopped onion, and garlic cloves with 1 tablespoon of oil and season with salt and pepper. Roast for 20 minutes until the tomatoes are soft.
- Place the dried guajillo chilies and chile de arbol in a heat safe bowl and cover with very hot water, let them soak for 15 minutes.
- Combine the roasted veggies and soaked chilies in the carafe of a blender with the cumin and oregano and add as much of the chile soaking liquid as necessary to make the sauce smooth. Season to taste with salt and pepper.
- Heat a thin layer of oil in a nonstick skillet over medium heat. Fry the tortilla wedges in batches until crispy on both sides. Transfer the crispy tortillas to a paper towel lined plate and season with salt. Add oil as necessary as you fry the rest of the chips. After the chips are fried, remove all but 1 tablespoon of oil from the skillet.
- Add the red salsa to the skillet (careful, it'll splatter a little!) and cook over medium heat for 4-5 minutes until darkened in color. Add the crispy tortillas and toss to coat. Cook for 2-3 minutes until the chips have softened slightly but aren't soggy. Top as desired and serve immediately.
