Craving an authentic and flavorful Mexican breakfast? Look no further than red chilaquiles! This iconic dish, featuring crispy fried tortilla strips bathed in a fiery red chile sauce and generously topped with cheese, is the perfect way to kickstart your day. Chilaquiles are a beloved breakfast staple in Mexico and the Southwest, offering a delightful combination of textures and bold flavors that will awaken your taste buds. Forget bland breakfasts – it’s time to discover the zest and zing of true Breakfast Mexican Food with this easy-to-follow recipe.
What sets this chilaquiles recipe apart is the use of Queso Asadero. While some variations call for stronger cheeses like feta, Queso Asadero elevates this dish with its mild, fresh flavor and unique texture. This slightly dense cheese softens beautifully in the warm chilaquiles without fully melting, ensuring that each bite is packed with cheesy goodness and authentic Mexican taste.
Close-up of Queso Asadero cheese, a key ingredient in authentic Mexican breakfast recipes like chilaquiles.
Queso Asadero is a versatile Mexican cheese, perfect for crumbling, slicing, or cubing. Beyond chilaquiles, it’s fantastic in chile rellenos, sandwiches, and countless other dishes. But in this breakfast Mexican food recipe, it truly shines, complementing the robust red chile sauce and crunchy tortillas.
This red chilaquiles recipe is a personal favorite, adapted over time to achieve the perfect balance of heat and flavor. Serve it with a side of scrambled or over-easy eggs to create a hearty and satisfying breakfast that will fuel you through even the busiest mornings. Get ready to experience a taste of Mexico right in your kitchen!
Red Chilaquiles Recipe: Ingredients & Procedure
Ready to make your own authentic breakfast Mexican food? Here’s what you’ll need and how to make delicious red chilaquiles:
Ingredients:
- 2 cups corn or vegetable oil
- 24 6-inch day-old corn tortillas, cut into sixths (triangles)
- 1 1/2 lbs ripe tomatoes (about 3 large)
- 6 dried New Mexico dried red chiles
- 2 cloves garlic, peeled
- 2 chipotle chiles from a small can
- 1 large white onion, peeled and sliced into half moons
- Leaves of 1/2 bunch fresh cilantro
- 2 tbsp Knorr chicken broth powder (optional, for added flavor depth)
- 3/4 cup crema or sour cream
- 8 oz Asadero cheese, crumbled
Procedure:
- Fry the Tortillas: Heat 1 1/2 cups of oil in a large skillet over medium heat. Fry tortilla triangles in batches until crispy and golden brown (about 2 minutes per batch, flipping after 1 minute). Drain on paper towels to remove excess oil. Crispy tortillas are key to great chilaquiles!
- Prepare the Chile Sauce Base: Discard the frying oil and wipe the skillet clean. In a medium pot, combine tomatoes, dried New Mexico red chiles, garlic, and half of the sliced onion (reserve 1/4 cup of onion for garnish). Cover with water and bring to a boil over medium-high heat. Cook until tomatoes are very soft (about 20 minutes). Add half the cilantro for the last minute of cooking.
- Blend the Red Chile Sauce: Strain the tomato mixture using a colander, reserving some of the cooking water. Stem the cooked chiles and transfer all cooked ingredients to a blender along with chipotle chiles and chicken bouillon (if using). Add some reserved cooking water and blend until smooth. Season with salt to taste. This yields approximately six cups of red chile sauce. This sauce can be made 1-2 days in advance, and it’s also fantastic for enchiladas or adding to soups!
Homemade red chile sauce simmering on the stove, essential for flavorful breakfast Mexican food dishes.
- Combine and Simmer: Heat the remaining oil (1/2 cup) in the skillet over medium heat. Add the remaining 1/4 cup of sliced onion and cook for about 3 minutes until softened. Pour in the red chile sauce and bring to a boil over medium-high heat. Add the fried tortilla chips and gently toss to coat them evenly with the sauce. Simmer for about 3 minutes, or until tortillas soften slightly but retain some texture and become chewy.
- Serve and Garnish: Chop the remaining cilantro. Transfer the red chilaquiles to a warm serving platter. Drizzle with Mexican crema or sour cream, generously sprinkle crumbled queso asadero cheese, and garnish with fresh cilantro, sliced radishes, and the reserved sliced onions. Serve immediately and enjoy this incredible breakfast Mexican food!
Deliciously plated red chilaquiles, a popular breakfast Mexican food, garnished with crema, cheese, cilantro, and radishes.
This red chilaquiles recipe offers a truly authentic taste of breakfast Mexican food. The combination of crispy tortillas, spicy red chile sauce, and mild Queso Asadero creates a breakfast experience that is both comforting and invigorating. Perfect for a weekend brunch or a special weekday treat, these chilaquiles are sure to become a new favorite in your breakfast rotation. ¡Buen provecho!
