BeyondWonderful.com: Barbara Adams, How To Make Mexican Chilaquiles Roja

HOW TO
How To Make Mexican Chilaquiles with Salsa Roja.

Wherever you go in Mexico, you’re likely to find Chilaquiles—though the dish can vary tremendously from region to region. Some versions call for a long, slow simmer that reduces the chips to a mushy, porridge-like consistency. Others top the dish with a fried egg.

In this version, quick cooking and gentle handling preserve the chips’ integrity, so the finished dish has plenty of texture.

Mexican Chiaquiles with Salsa Rojas recipe


		1. Pour 1/2 inch of oil into a large, heavy-bottomed skillet and heat over a medium-high flame until almost smoking. Fry the chips in batches until crisp. Stir them frequently to promote an even color and prevent burning. Place the chips on paper towels to drain as they are finished.

		2. Drain the excess oil from the pan, then add the salsa and heat to a simmer.

		3. Add the chips to the pan and carefully stir to coat each chip with the salsa.

		4. Sprinkle in the chicken over the chips and salsa.

		5. Fold gently to incorporate.

		6. Spoon the chilaquiles onto serving plates and top each with onions, queso fresco, sour cream and cilantro.

		7. Serve immediately.

		A Barbara Adams Beyond Wonderful How To Mexican Cooking Technique.