Red Chilaquiles


For the tomato sauce:
1 28-ounce can whole or diced tomatoes
2 jalapeños, stemmed, seeded and chopped (optional)
1/2 white onion, chopped
1 clove garlic, chopped
1 tablespoon vegetable oil
1/2 teaspoon salt
For the chilaquiles:
1 cup chicken broth
8 corn tortillas (sliced into strips) or about 4 cups tortilla chips
Thinly sliced onion for garnish
Mexican queso fresco cheese, crumbled
1/4 cup crema or sour cream


To make the sauce, add the tomatoes, jalapeño, onion, and garlic to a food processor or blender and process until smooth. 

Over medium-high heat, heat oil in a skillet. Slowly add the tomato chile sauce and cook for about 5 minutes, stirring constantly. Turn the heat to low and season with salt. 

Add the tortilla strips and stir until coated with sauce; cover and let cook for about 5 minutes. 

Divide among 2-4 plates, top thinly sliced onions, queso fresco, cream/sour cream, and serve. Also excellent with chicken and cilantro!



Chilaquiles are traditional Mexican dish commonly served for breakfast. Tortilla chips are cooked in either a red tomato chile sauce (such as this recipe) or a green tomatillo sauce (salsa verde) then topped with crema (or sour cream) and queso fresco. Chicken is also a typical addition.

Other Names:

Chilaquiles rojos




Friday, February 21, 2014 - 10:46am


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