Chilaquiles Rojos (Traditional Mexican Breakfast Dish)

Total Time:
1 hr 40 min
1 hr 5 min
35 min

4 servings

  • 10 ripe Roma tomatoes, quartered
  • 8 serrano chiles, left whole, stems removed
  • 5 cloves garlic, peeled
  • 1 white onion, peeled and quartered
  • 4 tablespoons oil
  • Salt
  • Chicken base, for seasoning
  • 6 ounces tomato puree
  • 8 ounces cooked and shredded chicken
  • 3 ounces chopped fresh cilantro, plus cilantro sprigs for serving
  • 6 ounces tortilla chips, strips or squares are best
  • 6 ounces sour cream
  • 1 onion, sliced into rings
  • 12 ounces crumbled queso fresco cheese or panela cheese
  • Prepared guacamole, for serving
  • Prepared refried black beans, for serving
  • Prepared pico de gallo salsa, for serving

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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

Blending Hot Liquids: When blending hot liquids, remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid; that prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times, then process on high speed until smooth.

Cook's Notes: The Serrano chiles make this dish really spicy! Reduce the amount of chiles for less spice.

Make this breakfast a little heartier by serving it with fried or scrambled eggs on top.

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