We have so much love for chilaquiles and this is just one more way to enjoy them. These ones are simple and beautiful: just corn tortillas and a great sauce! We made the sauce with our beautiful Ancho Paste for a quick but amazing plate of crunchy chilaquiles. Having a jar of Ancho Paste makes this and other recipes super easy and fast to make and adds delicious Mexican flavours to your meals. Toppings are optional! Great tortillas and salsa are a must!
Chilaquiles Rojos with Ancho Paste Sauce
-12 to 14 corn tortillas
-vegetable oil, the necessary
-3 tbsp Ancho Paste
-3 medium/large tomatoes
-½ cup chicken or vegetable stock. More stock or water if necessary.
-salt to taste
1 Roast the tomatoes until evenly charred on all sides and softened.
2 Transfer the charred tomatoes to a blender and add three tablespoons of the Ancho Paste plus the stock. Blitz until everything is smooth. Season with salt to taste and add more stock or water if needed for consistency. The sauce will thicken a bit when cooking it in the next step.
3 Add a tablespoon of vegetable oil to a large pan and once hot, pour the sauce over and cook until it thickens a bit. Keep the sauce on a simmer until the tortilla chips are ready to be mixed in.
4 Cut the corn tortillas into six parts. Slice in half, then half again and again.
Frying - Add enough vegetable oil to a frying pan or pot to cover the tortilla chips. Once hot, add the tortilla triangles in batches until they are golden brown. Remove them to drain to a paper towel-lined plate and sprinkle with a bit of salt while the rest of the tortilla chips are being made.
Oven - Set oven to 180C. Brush the corn tortillas with vegetable oil on both sides. Pile them up and cut them into six triangles (see above). Arrange the tortilla triangles on a single layer on a baking tray lined with baking paper. Place in the oven and bake for about 7 minutes before turning them over and baking for 7 more minutes or until golden and crunchy. Season with a bit of salt once out of the oven.
Air Fryer - Brush the corn tortillas with vegetable oil on both sides. Pile them up and cut them into six triangles (see step number four). Without overcrowding the air fryer basket, fry at 180C for 5 minutes. Shake the tortilla chips and bake for 3 more minutes. Sprinkle with a bit of salt once out from the fryer.
5 Add the tortilla chips to the sauce and toss until they are evenly coated with sauce. Serve immediately.
To Serve
-creme fraiche
-crumbled feta cheese
-jalapeno slices
-radishes
-avocado
-chicken
-fried eggs
Notes
- Chilaquiles are one of the most traditional of all Mexican dishes.
- Chilaquiles are often enjoyed during breakfast and there are many, many different ways to make them.
- The keys to great chilaquiles are using corn tortillas and a really good sauce. One can find green, red and even mole chilaquiles.
- Classic chilaquiles toppings are crumbled cheese, cream and a few fresh ingredients such as cilantro, avocado, radishes, etc.
- Optional chilaquiles toppings are chicken and eggs.
- Timing is key when serving chilaquiles since the tortilla chips will absorb the sauce rather quickly. If you like crunchy chilaquiles mix the tortilla chips with the sauce just before serving or over the tortilla chips. If you like softer chilaquiles, then mix them with the sauce and toss a few times until the tortillas are soaked. They are delicious either way!
- If you like a lot of sauce with your chilaquiles, add more stock when making the sauce or reduce the number of tortillas.
- This sauce made with our lovely Ancho Paste is so delicious and rich that not much else is needed when you use good corn tortillas like ours!
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