Chilaquiles Rojos

Chilaquiles Rojos is a vibrant and flavorful Mexican breakfast dish featuring crispy tortilla chips smothered in a rich red sauce made from ripe tomatoes and chilies. Topped with fresh cheese, avocado, and a sprinkle of cilantro, this vegetarian delight is both satisfying and nourishing.

Ingredients

• Corn tortillas - 4 large
• Vegetable oil - 100 ml
• Tomatoes - 400 g
• Dried guajillo chilies - 3
• Garlic - 2 cloves
• Onion - 1 small
• Vegetable broth - 200 ml
• Salt - 1 tsp
• Black pepper - 1/2 tsp
• Cilantro - 1/4 cup, chopped
• Feta cheese or Cotija cheese - 100 g, crumbled
• Avocado - 1, sliced
• Lime - 1, cut into wedges

Steps

1. Cut the corn tortillas into triangles and set aside.
2. In a large skillet, heat the vegetable oil over medium heat and fry the tortilla triangles until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels.
3. In a blender, combine the tomatoes, dried guajillo chilies (stems and seeds removed), garlic, and onion. Blend until smooth.
4. In the same skillet, pour in the blended sauce and cook over medium heat for about 5 minutes, stirring occasionally.
5. Add the vegetable broth, salt, and black pepper to the sauce, and simmer for another 5 minutes.
6. Once the sauce is thickened, add the crispy tortilla chips to the skillet and gently toss to coat them in the sauce.
7. To serve, divide the chilaquiles onto plates and top with crumbled cheese, avocado slices, and chopped cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 780 mg
• Cholesterol: 15 mg
• Total Fat: 20 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from tomatoes and chilies.
• Provides healthy fats from avocado.
• High in dietary fiber from tortillas and vegetables.

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