Chilaquiles Rojos
By: McCormick Kitchens
Made With:
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.
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.
Key products
Instructions
- 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.
- 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.
- 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.
- Serve with black beans and garnish with crumbled Cotija, chopped cilantro, onion and avocado, and drizzle with crema, if desired.
