Chilaquiles Rojos/ Mexican Breakfast

Chilaquiles Rojos Ingredients:

• 6 – Corn Papad (tortilla chips)
• 500 gm – Cooking Oil
• 250 gm – Tomatoes (chopped)
• 10 – Garlic Cloves
• 1 – Onion Big Size (chopped)
• 4 – Guajillo Chilli (dark red, as per taste)
• 2 tablespoon – Chipotles In Adobo Sauce (optional)
• 1 inch – Ginger
• 1/2 teaspoon – Red Chili Powder (as per taste)
• 1/3 teaspoon – Cumin Powder
• 1/2 teaspoon – Salt (as per taste)
• 1/2 teaspoon – Orgiano
• 1/2 – Black Pepper (crushed)
• 1/2 -Cup Chicken Stock (optional)

For Garnish

• 1 – Egg (half boil)
• 2 tablespoon – Fresh Cream
• 1/2 – Avocado (finely chopped slice)
• 1 tablespoon – Cilantro (finely chopped)
• 1/2 -Onion (finely chopped)
• 6 pieces – Radish finely chopped)
• 1/2 cup – Roasted Chicken (optional)
• 1/2 cup – Queso Fresco (Mexican paneer) or Fresh Paneer

Chilaquiles Rojos Instructions:

Step 1
First of all, we will carefully cut the tortilla, which is a fine papad made from corn, into eight parts with the help of a sharp knife, just like we cut a pizza from the middle. Tortilla is made from two types of grains, wheat and corn. You can choose any tortilla as per your choice, both types of tortillas are available in the market.
Step 2
Now we will place a non-stick deep pan over the flame and pour cooking oil inside it. When the cooking oil is well heated, put a tortilla chip inside it and check. If it floats and comes up, it means our oil has become hot. Now we will put some tortilla chips inside the oil and fry them golden by turning them with the help of a slotted spoon.
Step 3
When the tortilla chips stop foaming inside the oil and start turning golden in color, it means that our chips have been fried. Now we will take them out of the oil and keep them on kitchen paper. Fry all the remaining chips in the same manner until golden. Take them and take them out on kitchen paper and keep them aside.
Step 4
Now we will prepare Purry (Red Salsa). For that, pour half a cup of water into a pan and add chopped tomatoes, chopped onion, chopped garlic cloves, ginger, and guajillo dark red chili. Let it boil and then reduce the flame to medium. Add half a cup of chicken stock also. Cover the pan with a lid and let the tomatoes soften on medium flame. It takes 5 to 6 minutes for the tomatoes as well as all the other ingredients to become soft. When our tomatoes become soft, we will turn off the flame and let them cool down.

Step 5
While our tomatoes cool, we will prepare half-boiled eggs. For this, place a flat non-stick pan over the flame and add one tablespoon of oil inside it. When the oil becomes slightly hot, break the raw egg and pour it over it. and slow down the flame. When the liquid part of the egg starts to fry a little golden from the edges, we will lift our half-boiled egg from the pan with the help of a flat spoon and keep it on a plate. This will be used for garnishing.
Step 6
When the tomatoes cool down well, put them in a grinder jar and grind them well to make a fine paste. Now place a non-stick pan over the flame and add two tablespoons of cooking oil. When the oil becomes hot, add the ground tomato salsa. Add salt red chili powder cumin powder and black pepper and stir continuously on medium flame. Cook for 3 to 4 minutes until thickened. We do not want to thicken the salsa puree too much. If it is too thick, it will be difficult to add our tortilla chips.
Step 7
After 5 minutes, when our salsa puree is cooked, add oregano to it add the fried tortilla, and mix well by turning it with the help of a spoon. Once mixed well, take out the chilaquiles rojos inside a serving bowl.
Step 8
For garnishing, we will keep the half-boiled egg on top, add finely chopped coriander on top, sprinkle a little lemon juice, roast chicken as per your choice, add finely chopped avocado on top and garnish it, then our Chilaquiles Rojos are read and will serve hot.

1 – Chilaquiles rojos should always be served hot. Once cooled, the tortillas become soft and after that they become tasteless. Yes, if you like to eat soft tortillas, you can eat them even after cooling.
2 – Many ingredients are added for garnishing in chilaquiles rojos, such as half a bowl, two eggs, finely chopped onion, chopped coriander, lemon juice, Mexican cheese, fresh cream, roasted chicken, or finely chopped radish, but whatever you eat as per your choice, use the same ingredients. You can garnish with it and don’t add anything you don’t like.
3 – Sometimes red salsa becomes too thick while cooking. If this happens, you can thin it as per your choice by adding boiled water or chicken stock.
4 – If your red salsa is overcooked and you are short of tortilla chips, you can store the red salsa in the refrigerator for two or three days and when you have tortillas available, you can mix it into it and serve it. Even if you have a lot of tortillas, you can store them in a tight container for two to three days.
5 – Another way to eat chilaquiles rojos is to spread some tortilla chips on a plate, add red salsa on top, and garnish with your favorite ingredients and eat.
6 – Chipotle in adobo sauce is easily available in the market or any supermarket store. While making red salsa, add two tablespoons of this sauce and cook it. This creates a smoky flavor in the recipe which tastes very tasty in rojos.