Homemade Chilaquiles 2 Ways (Verde and Rojo)
ID: 48b9e299...
A delicious and highly customizable Mexican breakfast staple made of crispy fried corn tortillas simmered in either a rich, smoky red salsa (rojo) or a bright, tangy green salsa (verde), then topped with eggs, cheese, crema, and fresh garnishes.
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🍳 Cooking Flow
Char jalapenos and blend with garlic, oil, sour cream, and mayonnaise to make the jalapeno crema. → Cut corn tortillas into wedges, fry at 350°F until golden brown, and season with salt immediately. → Simmer toasted dried chilies with aromatics, chicken stock, and tomatoes, then blend to create the red salsa; simmer fried chips in this salsa until slightly soft. → Broil fresh tomatillos, chilies, and onions, then blend with cilantro and lime juice to make the green salsa; toss with chips and shredded chicken quickly. → Serve the Rojos topped with poached eggs and crema, and the Verdes topped with fried eggs, Cotija cheese, and pickled jalapenos.
Cooking Steps
Brief Cooking Order
Char jalapenos and blend with garlic, oil, sour cream, and mayonnaise to make the jalapeno crema. → Cut corn tortillas into wedges, fry at 350°F until golden brown, and season with salt immediately. → Simmer toasted dried chilies with aromatics, chicken stock, and tomatoes, then blend to create the red salsa; simmer fried chips in this salsa until slightly soft. → Broil fresh tomatillos, chilies, and onions, then blend with cilantro and lime juice to make the green salsa; toss with chips and shredded chicken quickly. → Serve the Rojos topped with poached eggs and crema, and the Verdes topped with fried eggs, Cotija cheese, and pickled jalapenos.
Introduction
A delicious and highly customizable Mexican breakfast staple made of crispy fried corn tortillas simmered in either a rich, smoky red salsa (rojo) or a bright, tangy green salsa (verde), then topped with eggs, cheese, crema, and fresh garnishes.
Step 1
Prepare the Jalapeno Crema: Char 2 jalapenos using a kitchen torch or oven broiler until blackened on all sides. Place them in a bowl, cover with foil to steam for 5 minutes, then wipe off the charred skin. Stem them and blend with 4 cloves of garlic, 1/4 cup of water, and slowly drizzle in 3 tablespoons of vegetable oil while blending. Whisk this mixture together with 1/4 cup sour cream and 1/2 cup mayonnaise in a bowl, then season with salt.
Step 2
Make Homemade Tortilla Chips: Cut the corn tortillas into quarters to form wedges. Heat vegetable oil in a pot to 350°F (175°C) and fry the wedges in batches until crisp and golden brown. Drain on a wire rack and season immediately with kosher salt.
Step 3
Salsa Roja Base: Heat oil in a pan, toast the dried guajillo and ancho chilies for a few seconds, then remove them. Add the diced yellow onion, sliced serranos, chopped garlic, and a pinch of salt to the pan, sautéing until softened. Add the toasted chilies back to the pan along with chicken stock and crushed tomatoes, then simmer for 10-12 minutes until the chilies are completely soft.
Step 4
Blend Salsa Roja: Transfer the simmered salsa ingredients to a blender and blend on high until smooth. Emulsify by adding a splash of vegetable oil while blending, then pour it back into the pan and keep warm.
Step 5
Cook Chilaquiles Rojos: Add the freshly fried tortilla chips into the simmering red salsa, toss gently to coat completely, and let simmer for 8-10 minutes so they absorb the sauce but still retain a bit of texture.
Ingredients List
Important Notes
Always season fried tortilla chips immediately after they come out of the hot oil, otherwise the salt will not adhere to the surface.
Chilaquiles should be softened by the sauce, but still have a pleasant chew and texture. Avoid boiling them for too long or they will turn into mushy paste.
Using a splash of white vinegar and spinning the cooking water into a whirlpool helps keep poached eggs cohesive and neatly shaped.
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