Chilaquiles Rojos by Gicela Morales - banner image

Chilaquiles Rojos by Gicela Morales

Serves
4
Difficulty
A little effort

Fancy being more adventurous with those leftover tortillas? This is the recipe for you. Chilaquiles rojos can be served with beans or shredded chicken, or add a fried egg and serve with a mug of coffee to make the perfect brunch. Buen provecho!

Additional details

  • 2 packs Table Size Tortillas (blue) 15cm (leave out to dry if they are fresh tortillas)
  • 240ml oil (or more for a deep fat fryer)
  • For the sauce
  • 60g Cool Chile Ancho whole
  • 4g Cool Chile De Árbol whole
  • 2 fresh plum tomatoes
  • ½ medium onion, skin on and quartered
  • 1 clove of garlic
  • 360ml water
  • 1 tbsp of oil
  • Salt, or to taste
  • To finish
  • 80g white Cheshire cheese
  • 1 small onion, thinly sliced into rings
  • Fresh mint leaves (optional)

Additional details

    1. Pull the stems off the ancho chillies, split down the middle and shake out the seeds. Heat a dry frying pan over a medium high heat, and press down the chillies using a spatula, until they smell nutty and turn a lighter brown. Place in a bowl. Shuffle the árbol chillies around the pan until toasted and fragrant, then add to the bowl with the ancho chillies. Pour over freshly boiled water to cover the chillies, then place a small saucer on top of to keep them submerged. Leave to soak for around 15 minutes.
    2. Blacken the tomatoes, onion and garlic in a dry pan over a medium heat (you could also use a blow torch to do this). Set aside on a plate until cool enough to handle, then remove the skin and core of the tomatoes, and the onion and garlic skin.
    3. Cut the tortillas into triangles or strips. Add the oil to a deep pan (or use a deep fat fryer) and heat. When the oil is hot enough (dip a corner of the tortilla into the oil – it should sizzle when ready) fry in small batches, flipping the tortilla pieces so they cook evenly (don't do this if you're using a deep fat fryer!). Remove to drain on kitchen paper.
    4. Remove the chillies from the water and place into a blender (or put in a jug and use a stick blender). Add the roasted tomato, onion and garlic and blend, slowly adding the water. When smooth, pass through a sieve into a bowl or jug.
    5. Heat 1 tbsp oil in a wide based saucepan on a medium high heat, then add the sauce. Take care as it will spit. Stir and cook for a couple of minutes then reduce the heat to low and simmer until darker and thickened (around 20 minutes). Add water until the consistency is similar to single cream and salt to taste.
    6. Add the fried tortilla pieces, mixing gently to coat them all, and cook for about 3 minutes.
    7. Serve on warmed plates, with crumbled Cheshire cheese, thinly sliced onion rings and mint leaves. Add a fried egg to make it brunch.

Highlighted Ingredients

  • 15cm - BLUE BAKER'S DOZEN - Table Tortillas thumbnail

    15cm - BLUE BAKER'S DOZEN - Table Tortillas

    £3.85

  • Ancho Chillies 70g thumbnail

    Ancho Chillies 70g

    £4.40

  • De Arbol Chillies 20g thumbnail

    De Arbol Chillies 20g

    £3.85