Crispy, homemade tortilla chips are simmered in a rich, smoky red chile salsa until perfectly tender-crisp. Topped with tangy cotija cheese, cool crema, and a sunny-side-up egg, this is the ultimate Mexican comfort food for breakfast or brunch.
Prep20 min
Cook25 min
Soak20 min
Servings4
Serving size: 1.5 cups
679cal
22gprotein
80gcarbs
Ingredients
12 pcs Corn Tortillas (Day-old tortillas work best as they have less moisture and fry up crispier.)
1 cup Canola Oil (For frying the tortillas. Any neutral high-smoke point oil works.)
4 pcs Roma Tomatoes (Medium-sized, about 400g total.)
0.5 pcs White Onion (Roughly chopped for the salsa.)
Learn to make authentic, crumbly Cotija cheese at home. This salty, aged Mexican cheese is perfect for crumbling over tacos, salads, and elote. This recipe requires patience and precision, but the rewarding, robust flavor is well worth the effort.
Fluffy long-grain rice infused with zesty lime juice and fresh cilantro. This copycat of the famous Chipotle rice is the perfect side for any Mexican-inspired meal, from burritos to tacos.
About Chilaquiles Rojos, Cotija Cheese and Cilantro Lime Rice
Crispy chilaquiles with tangy red sauce and a fried egg - soul-satisfying and quick to make!
This tex_mex dish is perfect for breakfast. With 1116.8300000000002 calories and 34.839999999999996g of protein per serving, it's a nutritious choice for your meal plan.
33gfat
1 tsp Mexican Oregano (Has a more floral, citrusy note than Mediterranean oregano.)
1 tsp Salt (Adjust to taste.)
4 pcs Eggs (Large, for topping.)
0.5 cup Cotija Cheese (Crumbled, for garnish. Feta is a possible substitute.)
0.5 cup Mexican Crema (For garnish. Sour cream thinned with a little milk can be substituted.)
0.25 cup Red Onion (Thinly sliced, for garnish.)
0.25 cup Cilantro (Freshly chopped, for garnish.)
Instructions
1
Prepare the Salsa Base
Heat a dry skillet (comal) over medium heat. Toast the de-stemmed and de-seeded guajillo and ancho chiles for 30-60 seconds per side until fragrant and slightly pliable. Be careful not to burn them, or the salsa will be bitter.
Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 20-30 minutes until fully softened.
Meanwhile, in a small saucepan, combine the tomatoes, half onion, and garlic cloves. Cover with water, bring to a boil, and cook for 10-12 minutes until the vegetables are very soft and the tomato skins are splitting.
2
Blend and Cook the Roja Salsa
Drain the softened chiles, reserving a little soaking water if desired. Add them to a blender.
Using a slotted spoon, transfer the boiled tomatoes, onion, and garlic to the blender.
Add 1.5 cups of vegetable broth, Mexican oregano, and salt. Blend on high for 1-2 minutes until the salsa is completely smooth.
For an extra-smooth texture, you can strain the salsa through a fine-mesh sieve into a bowl.
Heat 1 tbsp of the frying oil in a wide, deep skillet over medium-high heat. Carefully pour the blended salsa into the hot oil (it will splatter). Cook, stirring frequently, for 8-10 minutes. The salsa will thicken, darken to a deep brick-red color, and become very fragrant. Reduce heat to low to keep warm.
3
Fry the Tortillas (Totopos)
While the salsa simmers, cut the corn tortillas into 6 or 8 triangles each.
Heat the remaining canola oil in a large, heavy-bottomed pan over medium-high heat until it shimmers (about 350°F or 175°C).
Working in 2-3 batches, fry the tortilla triangles for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Do not overcrowd the pan.
Use a slotted spoon to transfer the fried chips (totopos) to a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt while they are still hot.
4
Assemble and Serve
In a separate small pan, fry the eggs to your preference (sunny-side up is traditional).
Increase the heat under the salsa to medium. Add the fried tortilla chips to the simmering salsa. Gently toss to coat all the chips evenly.
Cook for only 1-2 minutes, just until the chips are heated through and have softened slightly but still retain some crunch.
Immediately divide the chilaquiles among four plates. Top each serving with a fried egg, a generous drizzle of Mexican crema, a sprinkle of crumbled cotija cheese, thinly sliced red onion, and fresh cilantro. Serve immediately.
Servings
16
Serving size: 1 oz
149cal
8gprotein
12gcarbs
8gfat
Ingredients
1 gallon Whole Milk (Must not be ultra-pasteurized (UHT))
0.25 tsp Mesophilic Direct-Set Culture (A starter culture for cheese)
0.5 tsp Calcium Chloride (Helps firm up the curd, especially with pasteurized milk)
0.5 cup Cool Non-Chlorinated Water (Used to dilute calcium chloride and rennet)
2 tbsp Non-Iodized Salt (Cheese salt or kosher salt works best)
Instructions
1
Sanitize Equipment & Prepare Ingredients
Before starting, thoroughly wash and sanitize a large stockpot, long-handled spoon, thermometer, long knife, colander, cheesecloth, and your cheese press. This prevents contamination.
In a small bowl, dilute the 1/2 tsp of calcium chloride in 1/4 cup of cool, non-chlorinated water. Set aside.
In a separate small bowl, dilute the 1/2 tsp of liquid rennet in the remaining 1/4 cup of cool, non-chlorinated water. Set aside. Do this just before you need to add it.
2
Heat and Culture the Milk (Approx. 75 minutes)
Pour the gallon of milk into the sanitized stockpot. Attach a thermometer to the side.
Gently heat the milk on medium-low to 90°F (32°C), stirring occasionally to prevent scorching. This should take about 15-20 minutes.
Once at 90°F, turn off the heat. Sprinkle the mesophilic culture over the milk's surface and let it rehydrate for 2-3 minutes.
Stir the culture into the milk using an up-and-down motion for 1 minute to ensure it's fully incorporated.
Stir in the diluted calcium chloride solution.
Cover the pot and let the milk ripen for 1 hour. Try to maintain the temperature around 90°F (a warm spot in the kitchen or a pre-warmed oven turned off works well).
3
Set the Curd (Approx. 60 minutes)
Gently stir the diluted rennet solution into the milk for 1 minute using an up-and-down motion.
Immediately cover the pot and let it sit completely undisturbed for 45 to 60 minutes.
Check for a 'clean break' by inserting a clean knife or thermometer into the curd at an angle and lifting straight up. If the curd splits cleanly and the whey that fills the gap is clear, it's ready. If it's soft or milky, wait another 10-15 minutes.
4
Cut and Cook the Curds (Approx. 70 minutes)
Using a long knife that reaches the bottom of the pot, cut the curd into 1/2-inch cubes. Make vertical cuts first, then turn the pot 90 degrees and repeat. Finally, hold the knife at a 45-degree angle to make diagonal cuts.
Let the cut curds rest and heal for 5 minutes.
Very slowly, heat the curds to 100°F (38°C) over the next 30 minutes. Stir gently with a slotted spoon every 5 minutes to prevent the curds from matting together.
Once the temperature reaches 100°F, hold it there for another 30 minutes, stirring occasionally. The curds will shrink, firm up, and expel more whey.
5
Drain and Salt the Curds (Approx. 30 minutes)
Turn off the heat and let the curds settle to the bottom of the pot for 10 minutes.
Carefully pour off the whey. You can save the whey for baking or other uses.
Line a colander with cheesecloth and transfer the curds into it. Let them drain for 15-20 minutes.
Transfer the drained curds to a large bowl. Break up any large clumps with your fingers and thoroughly mix in the 2 tablespoons of non-iodized salt.
6
Press the Cheese (Approx. 12.5 hours)
Line your cheese press mold with a damp piece of cheesecloth, ensuring it's smooth.
Carefully pack the salted curds into the mold.
Press at 10 lbs of pressure for 20 minutes.
Remove the cheese from the press, carefully unwrap it, flip it over, re-wrap it smoothly, and place it back in the press.
Press at 20 lbs of pressure for 20 minutes.
Repeat the flipping and re-wrapping process one more time. Press at 40-50 lbs of pressure for 12 hours.
7
Air-Dry and Age the Cheese (30+ days)
After pressing, unwrap the cheese. It should be a firm, consolidated wheel. Pat it dry with a clean paper towel.
Place the cheese on a sanitized cheese mat in a cool (50-60°F / 10-15°C), well-ventilated area. Air-dry for 2-4 days, flipping it twice daily, until the surface is completely dry to the touch.
Transfer the cheese to an aging environment (like a wine fridge or a dedicated 'cheese cave') at 55°F (13°C) with 80-85% humidity.
Age for a minimum of 30 days for a mild flavor, or 60-90 days for a sharper, more traditional Cotija. Flip the cheese every 2-3 days to ensure even aging.
1.5 cup long-grain white rice (Basmati or Jasmine rice work well)
3 cup water (or use vegetable broth for more flavor)
1 tbsp olive oil
1 tsp salt (adjust to taste)
1 pcs bay leaf (optional, for a subtle aromatic flavor)
0.5 cup cilantro (freshly chopped, packed)
3 tbsp lime juice (freshly squeezed, from about 2 medium limes)
1 tsp lime zest (from 1 lime)
Instructions
1
Rinse the rice thoroughly. Place the rice in a fine-mesh sieve and rinse under cold running water for 1-2 minutes, swishing it with your hand, until the water runs clear. Drain well.
2
Toast the rice. Heat the olive oil in a medium saucepan over medium heat. Add the drained rice and stir constantly for 2-3 minutes until the grains are fragrant and the edges become translucent.
3
Add liquid and bring to a boil. Pour in the water (or broth), add the salt and the optional bay leaf. Stir once to combine, then increase the heat to high and bring the mixture to a rolling boil.
4
Simmer the rice. As soon as it boils, reduce the heat to the lowest possible setting, cover the saucepan with a tight-fitting lid, and let it simmer for 15 minutes. Do not lift the lid during this time.
5
Rest the rice. After 15 minutes, remove the pot from the heat and let it stand, still covered, for an additional 5-10 minutes. This step is crucial for allowing the steam to finish cooking the grains perfectly.
6
Add flavorings and serve. Remove the lid and discard the bay leaf. Add the chopped cilantro, fresh lime juice, and lime zest. Use a fork to gently fluff the rice, separating the grains and evenly distributing the ingredients. Serve immediately.
