A delicious breakfast recipe!

Red chilaquiles (chilaquiles rojos) are a Mexican breakfast staple consisting of fried tortillas smothered in red tomato salsa and topped with queso fresco, coriander and Mexican crema. And you can get creative with the toppings and turn them into a very nourishing and balanced meal by adding ingredients such as refried beans, eggs or avocado.

This version is extra special since I am teaching you how to make the most incredible cheese stuffed chilaquiles, once you cook then the cheese inside melts and not only gives an incredible cheese pull but also adds a delicious flavour that really compliments the red salsa.

The homemade red sauce really is the secret behind this addictive breakfast dish as it adds a deep flavour to the tortilla and packs a good spicy quick! Of course if you are not into spicy foods you can adapt this recipe and skip the chillies altogether or just add chille guajillo only which is the mildest one.

🌱Vegan option and GF

🍽️ 2-3 portions

Ingredients

For the chilaquiles (makes 8)

• 1/2 cup masa harina

• 1/2 cup water

• Shredded mozzarella cheese

For the red salsa

• 1 white onion

• 2 garlic cloves

• 2 tomatoes

• 2 dried chiles (chile de arbol and chile guajilo ideally), presoaked in boiling water for 10-30min

• 1 tsp oregano

• 1/4 cup vegetable stock

• salt and pepper to taste

Method

• Place the masa harina and 1 tsp salt in a bowl, and add the water. Mix well with a spoon and then start kneading for 4-5 minutes with your hands until it forms a maleable dough. It should not stick to your hands, if it feels very sticky add some extra flour. Cover with a cloth and leave to rest for 15min.

• Menwhile make your red sauce. To a pan with 1tbsp olive oil add the chopped tomatoes, onion & garlic. Pan fry for 5 minutes until the onion and tomato have softened. Transfer to a blender and add your vegetable stock, spices, seasoning and soaked chillies. Puree for one or two minutes until everything is pureed well. Add 1 tbsp olive oil to a pan and heat over medium heat. Add the red sauce. Turn the heat to low, and simmer, stirring often, for about 4-5 minutes, until the sauce thickens a little bit.

• After 15 minutes of resting, divide the prepared dough in 4 equal portions.

• If you are using your tortilla press, press the handle slowly until you have a smaller tortilla of about 5 mm thick.

  If you don’t have a tortilla press, place the masa in between 2 cling film sheets and press with a flat dish or a chopping board. You can also aid yourself with a rolling pin to thin it out to the desired thickness. Remove the cling film at the top

• Place your shredded mozzarella on 2 sides of the flat circle leaving a space in the middle. Aiding yourself with the cling film at the bottom fold it as an empanada. Then cut in half through the space you left between the cheeses and close securely pressing all sides. You can oil your fingers so the dough doesn’t stick or aid yourself with the cling film

• In a medium skillet, heat extra virgin olive oil and fry your chilaquiles in batches or 3 until golden brown. Transfer to a piece of kitchen paper to remove excess oil and then serve on a plate.

• Heat the red salsa and pour over the chilaquiles. Add your toppings of choice such as avocado, crema, onion, queso fresco, refried beans or coriander. Enjoy immediately so your chilaquiles don’t become too soft!

FAQS and Tips

• If you cannot find chile de arbol or guajillo feel free to substitute with another chile type such as japaleno.

• You can prep the cheese chilaquiles in advance and leave then crovered with cling film in the fridge for up to two days before frying them. Likewise with the sauce, it acually gains more depth of flavour if you leave overnight in the fridge!