Chilaquiles with Homemade Salsa Roja
Chilaquiles with Homemade Salsa Roja
Ingredients
For the Salsa Roja
- 12 corn tortillas, cut into 6-8 triangles each
- 2 cups vegetable oil, for frying
For Serving and Garnish
- 1/2 cup Mexican crema
- 4 ounces queso fresco, crumbled
- 1/2 white onion, thinly sliced into rings and fried
- 1/4 cup fresh cilantro, chopped
- 4 large eggs, fried
Instructions
- 1
In a medium pot, combine the tomatillos and serrano peppers. Add enough water to cover them. Bring to a boil over medium-high heat and cook for 8-10 minutes, or until the tomatillos are soft and have changed to a dull green color.
⏱️ 10 min
- 2
Carefully transfer the boiled tomatillos and serranos to a blender. Add the roughly chopped white onion, peeled garlic cloves, 1/2 cup of fresh cilantro, 1/2 teaspoon of salt, and 1/2 cup of water. Blend until the mixture is completely smooth.
⏱️ 5 min
- 3
Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven over medium heat. Once hot, carefully pour the blended salsa into the pan. Bring the salsa to a gentle simmer and cook for 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
⏱️ 15 min
- 4
While the salsa simmers, prepare the tortilla chips. In a large, heavy-bottomed pot or deep skillet, heat 2 cups of vegetable oil over medium-high heat to 350°F (175°C). Fry the corn tortilla triangles in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the fried chips to a plate lined with paper towels to drain excess oil. Season lightly with salt.
⏱️ 15 min•🌡️ 350
- 5
Add the freshly fried crispy tortilla chips directly to the simmering salsa. Stir gently to ensure all the chips are well coated with the salsa. Cook for 1-2 minutes, just until the chips are softened slightly but still have some bite.
⏱️ 2 min
- 6
Serve the chilaquiles immediately onto individual plates. Garnish each serving with a generous dollop of Mexican crema, crumbled queso fresco, fried onion rings, a sprinkle of fresh chopped cilantro, and a freshly fried egg on top.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Chilaquiles with Homemade Salsa Roja
For the Salsa Roja
- 12 corn tortillas, cut into 6-8 triangles each
- 2 cups vegetable oil, for frying
For Serving and Garnish
- 1/2 cup Mexican crema
- 4 ounces queso fresco, crumbled
- 1/2 white onion, thinly sliced into rings and fried
- 1/4 cup fresh cilantro, chopped
- 4 large eggs, fried
Instructions
- 1
In a medium pot, combine the tomatillos and serrano peppers. Add enough water to cover them. Bring to a boil over medium-high heat and cook for 8-10 minutes, or until the tomatillos are soft and have changed to a dull green color.
⏱️ 10 min - 2
Carefully transfer the boiled tomatillos and serranos to a blender. Add the roughly chopped white onion, peeled garlic cloves, 1/2 cup of fresh cilantro, 1/2 teaspoon of salt, and 1/2 cup of water. Blend until the mixture is completely smooth.
⏱️ 5 min - 3
Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven over medium heat. Once hot, carefully pour the blended salsa into the pan. Bring the salsa to a gentle simmer and cook for 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
⏱️ 15 min - 4
While the salsa simmers, prepare the tortilla chips. In a large, heavy-bottomed pot or deep skillet, heat 2 cups of vegetable oil over medium-high heat to 350°F (175°C). Fry the corn tortilla triangles in batches, being careful not to overcrowd the pan. Fry for 2-3 minutes per batch, or until golden brown and crispy. Use a slotted spoon to transfer the fried chips to a plate lined with paper towels to drain excess oil. Season lightly with salt.
⏱️ 15 min•🌡️ 350 - 5
Add the freshly fried crispy tortilla chips directly to the simmering salsa. Stir gently to ensure all the chips are well coated with the salsa. Cook for 1-2 minutes, just until the chips are softened slightly but still have some bite.
⏱️ 2 min - 6
Serve the chilaquiles immediately onto individual plates. Garnish each serving with a generous dollop of Mexican crema, crumbled queso fresco, fried onion rings, a sprinkle of fresh chopped cilantro, and a freshly fried egg on top.
⏱️ 3 min