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
Watch how to make this recipe.
  • 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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