Chilaquiles Roja (red sauce) with Chicken Recipe Authentic Mexican Recipe
This dish can be found all over Mexico in myriad variations. Some call for a long, slow simmer that reduces the chips to mush, while others—like this one—preserve more textural contrast.
Ingredients
| ~ | oil for frying chips | |
| 8 | tortillas, cut for chips* | |
| 2–3 | salsa roja (red sauce) | |
| 2 | cups | shredded cooked chicken |
| 1 | large | white onion, chopped |
| 1 | pound | queso fresco, crumbled |
| ~ | sour cream | |
| ~ | cilantro, chopped | |
| ~ | avocado slices |
| *Store bought chips are a poor choice for this dish as they break and get soggy. |
Directions
Line a baking sheet with paper towels and set aside.
- 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.
- Drain the excess oil from the pan, then add the salsa and heat to a simmer.
- Add the chips to the pan and carefully stir to coat each chip with the salsa.
- Sprinkle in the chicken and fold gently to incorporate.
- Spoon the chilaquiles onto serving plates and top each with onions, queso fresco, sour cream and cilantro.
- Serve immediately.
Preparation Time:
20–25 minutes.
Tips and Techniques
