CHILAQUILES ROJOS (TRADITIONAL MEXICAN BREAKFAST DISH)
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.
CHILAQUILES ROJOS
Steps:
- 1. Set a cast-iron skillet over medium heat. Add chilies and cook, pressing them against the pan and then turning, until fragrant, less than 30 seconds per side. Transfer chilies to a bowl, cover with warm water and let sit until softened, about 20 minutes. 2. In a food processor, blend together chilies, tomatoes, garlic and water until smooth. Heat oil in a large, lidded dutch oven set over medium heat. Add chili-tomato purée and cook, stirring frequently, until slightly reduced, about 8 minutes. Add broth, reduce heat to low-medium, and simmer 20 minutes. Season with salt and pepper. Remove from heat and set aside. 3. Meanwhile, heat 1/8 inch oil in skillet over high heat. Once oil is hot, add a third of tortillas and fry until crisp and golden, 1-2 minutes. Repeat with remaining tortillas. Transfer to a paper-towel-lined plate and sprinkle lightly with salt. 4. Discard all but 1 tablespoon oil from skillet and set over medium heat. Add eggs and fry until whites are firm and yolks are set but still soft, 2-3 minutes. Set aside. 5. Add tortillas to chili-tomato sauce in dutch oven and stir to coat. Set dutch oven over high heat and bring sauce to a boil, then turn off flame and cover pot. Let sit, covered, until tortillas soften, about 5 minutes. Divide tortillas and sauce among four plates and top with eggs, sour cream and queso fresco.
CHILAQUILES ROJOS CON HUEVOS AHOGADOS
Estos chilaquiles rojos con huevos ahogados se creen superiores a cualquiera... ¡y cómo no!, si tienen el delicioso sabor de las rebanadas de Singles de Kraft.
Provided by My Food and Family
Categories Recetas de cena
Time 30m
Yield 6 porciones
Number Of Ingredients 9
Steps:
- Licúa los tomates, el agua, la mitad de la cebolla, los chiles y 1 taza de cilantro hasta que estén cremosos. Pica el resto del cilantro; ponlo a un lado. Coloca los totopos en una sartén grande; cúbrelos con la mezcla de tomate. Hazla hervir.
- Rompe los huevos, uno por uno, en un tazón pequeño y viértelos uno por uno en la sartén de modo que quede espacio entre ellos. Pon la tapa; cocina los huevos a fuego medio-bajo durante 12 min. o hasta que las claras cuajen por completo y las yemas comiencen a espesarse sin estar todavía firmes.
- Ponle a cada huevo 1 rebanada de Singles; cocínalas tapadas 3 min. o hasta que se derritan. Sirve los chilaquiles con la crema agria, el resto de la cebolla y el cilantro picado que reservaste.
Nutrition Facts : Calories 360, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MELLY'S CHILAQUILES ROJOS
Traditionally, this is a peasant breakfast food made with last night's dinner. Stale chips, leftover chicken, etc. You're going to love this once you try it! Love at first bite. Mi Abuelita is from Mexico City and Mi Abuelita Grande opened a restaurant here in San Diego in the 40's and she made Mexican food taste authentic...
Provided by Melissa Baldan
Categories Other Breakfast
Number Of Ingredients 14
Steps:
- 1. In a blender add tomato, jalapeno, onion and garlic. Blend until somewhat smooth.
- 2. Heat lard in large skillet over medium-high heat. Add sauce and cook, stirring often, for about 5 minutes. Set to simmer.
- 3. Pour in broth and stir. Add chips and cover with sauce. Lat simmer for about 4 minutes. Chips should soften, but not get mushy.
- 4. Heat up chicken. Fry the egg.
- 5. Assembly: Spoon some tortillas, top with Chicken, cheese, sour cream, egg and cilantro. (in that order).
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