Easy Chilaquiles Recipe - My Favorite Mexican Breakfast
My favorite Mexican breakfast dish is a chilaquiles rojos recipe. Chilaquiles are tortillas served with a delicious pepper sauce. For this recipe I use tomatoes and smoky ancho peppers, or dried poblanos, to create a rich, red, salsa topping. Another version of this dish is Chilaquiles verdes, which is topped with a green sauce, but I prefer the red sauce version. For a printable recipe and more tips on making this chilaquiles recipe, check out http://www.myfoodchannel.com/chilaquiles-recipe/
Need some Ancho Peppers? Check prices for dried poblanos on Amazon https://amzn.to/2X6HFoK
Check current prices for a Cuisinart Stainless Steel Cooking Pot on Amazon https://amzn.to/2LvBJA3
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Ingredients for this Chilaquiles Recipe
Chilaquiles Sauce:
1-2oz ANCHO PEPPERS (dried poblano)
1 med ONION
3 med TOMATOES
1-2 cloves GARLIC
1 tsp SALT
TORTILLA CHIPS
CHEESE (a crumbly white cheese)
CREMA (thickened cream)
Chopped raw ONIONS
How to Make Chilaquiles Rojos
Heat 5-6 cups of water in a heavy bottomed pot.
Remove the stems and seeds from the dried peppers.
Into the pot add the roughly chopped onion, garlic, tomato, peppers, and salt.
Bring the pot to a boil, then reduce the heat and cover. Let the pot simmer for 30 minutes.
Pour away excess water from the pot and reserve if needed.
Add the contents of the pot into a blender and mix until smooth. I like to add about a ¼ cup of half and half into the blender for extra creaminess. If the sauce is too thick, thin with the reserved water.
Heat a skillet on medium heat and cover the bottom with some of the blended sauce.
Arrange the chips evenly across the skillet, as many as desired.
Top chips with half of the crumbled cheese and chopped onion.
Pour remaining sauce or as much as desired over the skillet contents.
Sprinkle with remaining chopped onion and cheese.
Drizzle with crema and serve immediately as a breakfast side or main dish.
Here's a homemade crema recipe https://www.myfoodchannel.com/creme-fraiche-recipe/
The music is "Del Rio Bravo" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
Need some Ancho Peppers? Check prices for dried poblanos on Amazon https://amzn.to/2X6HFoK
Check current prices for a Cuisinart Stainless Steel Cooking Pot on Amazon https://amzn.to/2LvBJA3
And check out all Chef Buck Recipes at http://www.myfoodchannel.com/
We appreciate you watching our recipe videos...Thanks!
We include affiliate links for products on our website, so if you make a purchase after clicking on our links, we may earn a commission which helps us produce more videos and drink more coffee :^)
We participate in the Amazon Services LLC Associates Program, an affiliate advertising program that provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.
Connect with this media to catch all of my videos...thanks:
OUR TRAVEL CHANNEL: SLOWPOKE TRAVEL
https://www.youtube.com/channel/UCVRX73FarJ8eTC7NqqsrZgA
https://twitter.com/buckredbuck
https://www.instagram.com/buckredbuck/
PRINT RECIPES AT MY WEBSITE:
http://www.myfoodchannel.com/
RECIPE PLAYLISTS:
http://www.youtube.com/user/FromUnderTheRock
Ingredients for this Chilaquiles Recipe
Chilaquiles Sauce:
1-2oz ANCHO PEPPERS (dried poblano)
1 med ONION
3 med TOMATOES
1-2 cloves GARLIC
1 tsp SALT
TORTILLA CHIPS
CHEESE (a crumbly white cheese)
CREMA (thickened cream)
Chopped raw ONIONS
How to Make Chilaquiles Rojos
Heat 5-6 cups of water in a heavy bottomed pot.
Remove the stems and seeds from the dried peppers.
Into the pot add the roughly chopped onion, garlic, tomato, peppers, and salt.
Bring the pot to a boil, then reduce the heat and cover. Let the pot simmer for 30 minutes.
Pour away excess water from the pot and reserve if needed.
Add the contents of the pot into a blender and mix until smooth. I like to add about a ¼ cup of half and half into the blender for extra creaminess. If the sauce is too thick, thin with the reserved water.
Heat a skillet on medium heat and cover the bottom with some of the blended sauce.
Arrange the chips evenly across the skillet, as many as desired.
Top chips with half of the crumbled cheese and chopped onion.
Pour remaining sauce or as much as desired over the skillet contents.
Sprinkle with remaining chopped onion and cheese.
Drizzle with crema and serve immediately as a breakfast side or main dish.
Here's a homemade crema recipe https://www.myfoodchannel.com/creme-fraiche-recipe/
The music is "Del Rio Bravo" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 4.0 License
http://creativecommons.org/licenses/by/4.0/
