Classic Homemade Chilaquiles Rojos Recipe
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
4 Servings
Ingredients
  • 6 ripe hothouse tomatoes
  • 1 white onion, halved
  • 4 garlic cloves, peeled
  • Vegetable oil, for roasting
  • 2 dried guajillo chiles, stemmed and seeded
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon achiote and cilantro powder (1 sazón packet)
  • Salt, to taste
  • Vegetable oil, for frying
  • 12 corn tortillas, cut into triangles
  • ½ cup grated cotija cheese
  • ¼ cup Mexican crema
  • ¼ cup chopped cilantro
Directions
  1. Preheat the oven to 450 F.
  2. Prep a baking sheet with parchment paper.
  3. Make the salsa: Arrange the tomatoes, onion, and garlic on the prepared baking sheet, drizzle with oil, and roast for 20–25 minutes.
  4. Rehydrate the guajillo chiles in hot water for 15–20 minutes. Drain.
  5. Blend the roasted vegetables with the rehydrated guajillo chiles, paprika, oregano, achiote and cilantro powder, and salt, to taste.
  6. Make the chilaquiles: Heat the vegetable oil in a large skillet.
  7. Fry the tortilla triangles until crisp.
  8. Drain the chips on paper towels for 5 minutes.
  9. Heat the salsa in a large skillet.
  10. Add the fried tortillas, toss to coat, and cook for 5 minutes.
  11. Serve the chilaquiles immediately, topped with the cotija, crema, cilantro, and, if desired, hot sauce.