Hola, from Guadalajara, Mexico! Today’s dish Mexican Chilaquiles Rojos Recipe made by my son, Pratik. He is almost a master chef himself and conjures up exotic dishes through sheer innovation. I just took the pictures and followed him through the cooking process.
Chilaquiles Rojos is considered a comfort food here and usually eaten for breakfast but it is quite a wholesome meal for lunch or dinner. Basically, the dish consists of three layers. Tortilla chips make the bottom layer, then a tomato sauce or salsa, garnished with sour cream mashed avocado, diced onion and a fried egg if you like.
Totopos or tortilla chips are fried or baked triangles of corn tortillas. They are always served as an appetizer with salsa in most Mexican restaurants. They are also used to make nachos and chilaquiles. You can even use nachos to make Mexican Chilaquiles Rojos.
How to Make Totopos
Cut a tortilla into 4 wedges. In a pan heat oil and once hot slide triangle pieces of tortilla into the oil and fry until golden brown and crisp. Drain and sprinkle salt. You can use immediately or store then in a container if you want to use later.
If you have no access to tortillas then you can make thin rotis and fry them.
If you want to make it for a special occasion then you can colour the flour with spinach, beetroot or mashed carrot to make multi-colored totopos.
Baked totopos for the calorie conscious can also be served. Before cutting tortillas lightly oil each side of each tortilla, either with cooking spray or with a brush dipped in vegetable oil. Cut the tortillas and place in a single layer on a cookie sheet. Bake in a 425 F oven until browned, 7-9 minutes.
If you like spicy totopos, sprinkle desired herbs/spices over oiled chips before baking. Try chili powder, pepper or any of your choice.
Mexican Chilaquiles Rojos Recipe
6 large Tomatoes
5 dried red chilies
1/2 Medium White Onion chopped finely
3 Garlic Cloves, peeled
Salt, to taste
Sour Cream, to taste
1/2 Medium White Onion, thinly sliced
Fresh Cilantro, coarsely chopped, to taste
1 Avocado, pitted, sliced and peeled and mashed
Fried egg optional
Feta cheese optional
Roast the tomatoes and garlic on open fire or grill them.
Remove from heat and allow to cool.
Dry roast the red chillies until well roasted and blend with the garlic and tomatoes. Strain into a pan and heat the sauce until semi thick. Add salt to taste.
Add the tortilla chips to the sauce. Stir thoroughly combine the chips with the sauce. The chips should be well-coated with sauce. I like my Totopos crispy and I served them in a plate and poured the sauce over them.
Top with sour cream, diced onion, chopped cilantro, sliced avocado, or garnish as desired. For a more protein filled dish, top your red Chilaquiles with a fried egg or shredded chicken or serve simple vegetarian fare.
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