Photograph of the finished Chilaquiles rojos

Mexico · Bánh tortilla chiên sốt ớt đỏ

Chilaquiles rojos

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 16
  • Photograph of Tomato Tomato 4
  • Photograph of Mexican dried chillies Mexican dried chillies 8
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Grated cheese Grated cheese 3.5 oz
  • Photograph of Sour cream Sour cream 5.6 oz
  • Photograph of Herbs Herbs 0.7 oz

Method

  1. 1 Cut the tortillas into triangles, deep-fry for 3 minutes until golden brown and crispy, then drain on paper towels.
  2. 2 Soak dried chili peppers in boiling water for 15 minutes until softened, then remove the seeds.
  3. 3 Blend the chili peppers with the tomatoes, half of the onion, and the garlic to make a red sauce, then strain it through a sieve.
  4. 4 Simmer the sauce in a pan for 10 minutes until it thickens and loses its pungent taste, then season with salt to taste.
  5. 5 Add the fried tortillas to the sauce in the pan, stir quickly for 1 minute so the tortillas absorb the sauce while still retaining their crispness.
  6. 6 Scoop into a plate, drizzle with sour cream, sprinkle with grated cheese, thinly sliced onions, and herbs, then eat immediately.

With an appliance

  • Air fryer 34 min

    Replace step 1: spray oil on both sides of the tortilla pieces, fry at 190 degrees for 6 minutes, flip at the 3rd minute; step 5 still flips the tortillas with sauce in the pan for exactly 1 minute so that the tortillas absorb the sauce without becoming soggy.

Start cooking