Salsa Para Chilaquiles Rojos Recipe

26

Chilaquiles, a traditional Mexican breakfast dish, is special in my heart. It’s not only a comfort food that reminds me of bustling morning markets in Mexico but also a versatile meal that can be enjoyed any time of day. The heart and soul of this dish lie in its salsa—a rich, luscious red sauce that envelops crispy tortillas, transforming them into a mouth-watering treat. I’m excited to share one of my all-time favorite recipes the Salsa Para Chilaquiles Rojos.

How to make Salsa Para Chilaquiles Rojos

Salsa para Chilaquiles Rojos is a traditional Mexican sauce used for making chilaquiles, a popular breakfast dish. The sauce typically features tomatoes, dried chiles (like guajillo or ancho), garlic, and onions blended together and cooked until thick and flavorful.

Ingredients:

• 1 pound of ripe Roma tomatoes (about 4-5 medium tomatoes)
• 3-4 dried Guajillo chiles, stemmed and seeded
• 1-2 dried Arbol chiles (optional, for extra heat), stemmed and seeded
• 2 cloves of garlic, peeled
• 1 small white onion, peeled and quartered
• 2 tablespoons of vegetable oil
• 2 cups of chicken broth (or vegetable broth for a vegetarian version)
• Salt to taste
• A pinch of sugar (optional to balance acidity)

Instructions:

1. Prepare the Ingredients: Start by rinsing the tomatoes and chiles under cold water. For the chiles, open them up and remove the seeds and veins, being careful if you are sensitive to the capsaicin (it can irritate your skin).
2. Toast the Chiles: Heat a dry skillet over medium-high heat. Add the guajillo and arbol chiles, pressing them flat against the skillet with a spatula for about 10-15 seconds per side. They should become fragrant and slightly change color – be sure not to burn them. Remove the chiles from the skillet and place them in a bowl of hot water to rehydrate for about 20-30 minutes.
3. Roast the Vegetables: In the same skillet, place the tomatoes, garlic, and onion quarters. Roast them, turning occasionally, until they have charred spots on their skins – this will give your salsa a hint of smokiness.
4. Blend the Salsa: Once the chiles are rehydrated and the vegetables are roasted, drain the chiles and place them in a blender along with the roasted tomatoes, garlic, and onions. Add about 1 cup of chicken broth to help the blender work smoothly. Blend until the mixture is smooth. You can add more broth if the salsa is too thick.
5. Cook the Salsa: Heat the vegetable oil in a saucepan over medium heat. Once hot, pour the blended salsa into the pan (be careful as it might splatter). Add the remaining cup of chicken broth and bring to a simmer. Reduce the heat to low and cook for about 10 minutes, allowing the flavors to meld together. Season with salt to taste and add a pinch of sugar if needed to balance the acidity.
6. Final Adjustments: Taste your salsa and adjust the salt or sugar as necessary. Add a little more broth if you’d like it to be thinner. For a thicker salsa, let it cook down a little longer.

Tips:

• For a smoother salsa, strain the mixture through a fine-mesh sieve after blending to remove any bits of skin or seeds.
• Be cautious while handling chile peppers as their oils can irritate your skin and eyes. It’s recommended to use gloves, wash your hands thoroughly afterward, and avoid touching your face.
• Another variation can be adding spices like cumin, oregano, or a pinch of cinnamon when simmering to add layers of complexity to your salsa.
• The sugar is entirely optional. Some people like to add it to counterbalance the acidity of the tomatoes, but you can omit it if you prefer.

What to serve with

Salsa Para Chilaquiles Rojos is a versatile and flavorful dish that can be enjoyed on its own or alongside various accompaniments. Whether you’re having a hearty breakfast, a fulfilling lunch, or a light dinner, here’s how to transform your Chilaquiles Rojos into a feast by knowing exactly what to serve with them:

1. Proteins:

• Eggs: A classic pairing with chilaquiles, eggs can be cooked to your preference—fried, scrambled, or poached—and placed on top of the Salsa Para Chilaquiles Rojos.
• Refried Beans: A staple in Mexican cuisine, refried beans serve as a creamy and savory side that complements the tangy salsa and chips.
• Shredded Chicken: For a more substantial meal, add shredded chicken over the chilaquiles. It’s a great way to incorporate protein and make the dish more filling.
• Grilled Steak: Thinly sliced grilled steak can elevate your chilaquiles to dinner status, offering a smoky flavor that pairs wonderfully with the Salsa Para Chilaquiles Rojos.

2. Toppings:

• Queso Fresco: This soft, fresh cheese crumbles beautifully over the top, adding a mild dairy note.
• Crema or Sour Cream: A drizzle of Mexican crema or sour cream can add a cooling element to counter the salsa’s heat.
• Avocado or Guacamole: Slices of ripe avocado or a dollop of guacamole introduce a creamy, rich texture and taste.
• Pickled Red Onions: Their tangy crunch offers a refreshing bite that contrasts the softer textures of the rest of the dish.
• Cilantro: Fresh, chopped cilantro brings a burst of herbaceous flavor that accents the salsa perfectly.
• Lime Wedges: Serving lime wedges on the side allows everyone to squeeze some fresh lime juice over their dish, enhancing all the other flavors with its zesty tang.

3. Sides:

• Rice: A side of Mexican rice or even cilantro lime rice can act as a base, adding another layer to enjoy with the salsa and chips.
• Salad: A simple, lightly dressed green salad with lettuce, tomatoes, and cucumber can offer a refreshing side that balances the richness of the chilaquiles.
• Vegetables: Grilled or roasted vegetables, seasoned with a bit of salt and lime juice, provide a healthy and colorful side option.

4. Drinks:

• Agua Fresca: A chilled glass of agua fresca, such as hibiscus (Jamaica) or tamarind (Tamarindo), can complement the flavors of your meal with its sweet and tart profile.
• Micheladas: For an adult twist, serve micheladas—a spicy, tangy beer cocktail that marries well with the bold flavors of chilaquiles.
• Café de Olla: A traditional Mexican spiced coffee, with its sweet and aromatic flavors, makes a cozy and comforting end to your meal.

Ingredients Substitutes

When making Salsa Para Chilaquiles Rojos, you may need alternatives for some ingredients due to availability, dietary restrictions, or personal taste preferences.

Tomatoes:

Substitute: Canned tomatoes can replace fresh ones, particularly when tomatoes are out of season. Opt for whole, peeled tomatoes for better flavor. If you’re looking for a less acidic base, tomatillos can be a green alternative, which will change the flavor profile significantly.

Dried Chile Peppers (Ancho, Guajillo, etc.):

Substitute: If you don’t have specific dried chiles, you can substitute one type for another, such as using all ancho if you don’t have guajillo. Alternatively, if dried chiles aren’t available, you can use a combination of chili powder and a bit of smoked paprika to attempt to mimic the smoky and spicy flavor.

Onions:

Substitute: Shallots can replace onions, giving a milder flavor. In recipes where onions are cooked, as in the sauce for chilaquiles, leeks can also be an alternative, though they should be used sparingly as they are milder and sweeter.

Garlic:

Substitute: Garlic powder can substitute for fresh garlic at a ratio of 1/8 teaspoon for every clove. You can also use pre-minced garlic from a jar, or if garlic must be omitted due to an allergy, a small amount of asafoetida powder can provide a similar flavor profile.

Broth (Chicken or Vegetable):

Substitute: If you don’t have broth on hand, you can use water as the liquid base, though you may need to season your salsa more aggressively. Alternatively, bouillon cubes or granules dissolved in water can simulate the flavor of broth.

Cilantro:

Substitute: If cilantro isn’t to your taste, you can use parsley for a fresh, green contrast without the strong flavor that cilantro imparts. For an entirely different flavor, you could also use fresh oregano.

Vegetable Oil:

Substitute: Any neutral-tasting oil like canola, avocado, or sunflower oil can replace vegetable oil when frying the ingredients for the salsa. Olive oil can also be used but may add a distinct flavor to the salsa.

Lime Juice:

Substitute: If fresh limes are not available, bottled lime juice can work in a pinch, though fresh is always preferable for the best taste. In the absence of limes, small amounts of vinegar (like white vinegar or apple cider vinegar) can also add necessary acidity to the salsa, although the flavor will differ.

Salt:

Substitute: Salt is a basic ingredient, but potassium chloride salts can be used if you need a lower sodium option. Just be aware of any health restrictions and the difference in taste.

Final Thoughts

Now that your salsa is ready pour it over freshly fried or baked tortilla chips, garnish with your choice of toppings like chopped onions, cilantro, queso fresco, and sour cream, and enjoy the traditional Mexican Salsa Para Chilaquiles Rojos in the comfort of your home!

More Salsa Recipes:

• Homemade Trader Joe’s Salsa Verde