Craving a vibrant and flavorful Mexican breakfast? Look no further than red chilaquiles, a dish bursting with the rich tastes of Mexico. This recipe elevates the classic comfort food by adding juicy grilled chicken, creating a satisfying and complete meal. Forget bland breakfasts; prepare yourself for a symphony of textures and tastes – crispy tortilla chips bathed in a spicy, smoky red sauce, topped with tender chicken, creamy crema fresca, and the bright freshness of crumbled cotija cheese. The satisfying crunch of the tortilla chips contrasts beautifully with the smooth sauce and succulent chicken.
Red chilaquiles are surprisingly easy to make, even for beginner cooks. This recipe provides a delicious and authentic flavor profile without complicated techniques. Get ready to savor every bite of this addictive dish! Ready to dive into the step-by-step instructions and create your own culinary masterpiece? Let's begin!
Tools Needed
- Blender
- Pan
- Grill Pan
Ingredients
- Dried pasote
- Pua chiles: 4 (or less if you prefer less spicy)
- Tomatoes: 2
- Onion: 1 piece
- Garlic: 2 cloves
- Guajillo chiles: 4 (seeds removed)
- Corn tortillas
- Cilantro powder: 1/2 teaspoon
- Eggs: 5
- Chicken breast: 1
- Lemon: 1/2
- Cilantro: 1 sprig
- Paprika: 1 tablespoon
- Cumin: 1/4 teaspoon
- Ground black pepper: 1/4 teaspoon
- Olive oil: 2 tablespoons
- Refried beans
- Serrano chiles: 2
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Sauce
- Boil tomatoes, chiles (puya, guajillo), onion for 5 minutes.
- Cut chicken breast in half, marinate with lemon juice, garlic, cilantro, paprika, cumin, pepper, and olive oil.
- Blend boiled chiles, tomatoes, onion, garlic, and cilantro powder with a little water.
- Fry the blended sauce with a tablespoon of oil.
- Add salt and water or chicken broth to the sauce, then add rinsed epazote. Boil for 12 minutes.
Step 2. Cook the Chicken and Tortillas
- Grill the chicken breasts with serrano chiles for 15 minutes.
- Fry the tortillas until golden brown.
Step 3. Assemble the Chilaquiles
- Cut tortillas into triangles.
- In a pan, combine the fried tortillas with the sauce, beaten eggs, and salt. Let it simmer for a while.
Step 4. Serve
- Serve the chilaquiles with grilled chicken and refried beans.
Read more: Grilled Mexican Octopus Recipe: A Sakora Gastronomy Delight
Tips
- If you don't like spicy food, use fewer pua chiles.
- Fresh pasote is better than dried.
- Cut the chicken breast thinly to ensure even cooking.
- You can add oil to the chicken if desired.
Nutrition
- N/A
FAQs
1. Can I use leftover chicken instead of grilling it?
Absolutely! Shredded leftover chicken works perfectly. Just make sure it's well-cooked and heated through before adding it to the chilaquiles.
2. What kind of tortillas are best for chilaquiles?
Corn tortillas are traditional and recommended for their authentic flavor and ability to hold up well in the sauce. Choose small, 6-inch tortillas for easier handling.
3. Can I make the red sauce ahead of time?
Yes! The red sauce can be made a day or two in advance and stored in the refrigerator. This will allow the flavors to meld even more, resulting in a richer sauce.
So there you have it – a vibrant and flavorful red chilaquiles recipe that's sure to become a weekend brunch staple. This dish is a fantastic way to enjoy the bold flavors of Mexico, and the combination of textures and tastes is simply irresistible. Now go forth and enjoy your delicious, homemade red chilaquiles with grilled chicken!