Longtime lurker here, I need this community’s help with finding a good authentic red Chilaquile recipe for my girlfriend, like the one in this photo (from restaurant Sals Tacos in Santa Ana, CA). I’ve tried a few recipes, but they all seemed to be missing something. Any and all recipes would be greatly appreciated, and if someone has one that can make her happy, I’ll send $50 bucks. Going Chile shopping this week, thanks all!
by CaliSignGuy
4 Comments
Beautiful
I’m assuming you’re shooting for chilaquiles roja and not verde, right? I’ve got a good verde recipe but not roja. However I got my recipe from Joshua Weissman and I know he’s got a roja recipe as well.
Chilaquiles Rojos
Ingredients
3 dried Ancho chiles cut in half vertically with stems and seeds removed
2 medium tomatoes, cored and seeded
1 medium white onion, quartered
3 jalapeños, sliced in half vertically and seeds removed
1/2 bunch cilantro, stems removed and roughly chopped
2 teaspoons kosher salt
1 ½ cups neutral vegetable oil
16 (6-inch) corn tortillas, cut into 8 wedges each
4 large eggs
Garnish:
Crumbled queso fresco
Mexican crema
Thinly sliced radishes
Lime wedges
Minced white onion
Instructions
Heat a large, dry cast iron skillet or frying pan over medium heat. Place the dried Ancho chiles in the pan and toast lightly on both sides. Pressing them lightly. Play close attention so they don’t burn. Remove the chiles from the pan and set aside. Add the tomatoes, onion and jalapeños to the pan and cook until the vegetables are softening and beginning to lightly char on all sides removing them as they get done. Set aside.
Bring a small pan of water to a boil. Add the Ancho chiles to the pan and remove it from heat. Keep the the chiles submerged and let soak until soft and pliable, about 10-15 minutes. Reserve soaking liquid.
Transfer the charred vegetables to a blender along with the soaked chiles and the chopped cilantro. Add 1 teaspoon of salt and 1/2 cup of the chile soaking liquid. Blend until smooth.
Wipe the skillet clean and heat 1 1/2 cup of oil over medium-high heat until it reaches 350°F. Fry the tortillas in batches until they are lightly browned and crisp on both sides. Remove to a paper towel-lined baking sheet and sprinkle with salt.
Remove all but 1/4 cup the oil from the skillet. Return to the medium heat and carefully pour the chile sauce into the pan (it will bubble intensely) stir it often and cook for about 7 minutes.
Turn off heat and add all the tortilla chips to the pan. Mix carefully to coat evenly the chips. Adjust to taste with salt.
Divide the chilaquiles onto 4 plates, and top with the creama, queso fresco, and chopped onions. Add a fried egg on top and serve immediately.
​
Buen Provecho!
Give us a tip on what makes an “authentic” recipe