Red Chile & Chilaquiles
Rate This Recipe Here
Chilaquiles are a traditional meal for the Hispanic communities. Many Hispanics have different recipes for it that have been passed down for generations.
Not everyone has a taste for Super hot chile, so when you buy the chile from your local, or favorite, market get the brands that say, "LOW, MEDIUM, or HOT". If there is no such description, then ask the manager or retailer or even someone next to you in the isle, if they know how spicy the chiles are.
How To De-Seed Your Chiles
When you are dealing with dry red chiles, you may hear a rattling from inside of the chiles when you move or shake them. If you don't mind the seeds getting stuck in your teeth or too much spice from chile, you do not need to empty the seeds.
On the top of the dry chile there is a stem. All you need to do is grip onto the dry chile pepper, and pull the stem backward to rip it off of the body of the pepper. Then empty the excess seeds within the chile into a garbage bowl, by shaking the chile upside down (stem side). The seeds should just fall right out. Do not worry if there is still a few seeds left inside.
Skip the Reading
- Have a trash bowl ready to put unnecessary parts of chile in trash
- Above bowl, grab chile and pull the dry stem backward with other hand until it breaks off
- Shake chile upside-down, above the trash bowl, to empty excess seeds
- Don't worry if there are a few seeds that won't come out of the chile pepper.
Before you begin Cooking, you want to:
- Cut the corn tortillas in triangle shapes (these will be your chips, which you will fry)
- Cook the ground beef (cover it with a lid so it doesn't dry out later)
If you are using squash or kidney beans, cooking them might make them too mushy, but if you would like to cook them first or warm them up, you're welcome to do that too.
If you have a blender with a silicone or plastic lid, try placing the top into a plastic baggie or placing plastic-wrap beneath the lid. Then place the lid on the blender with the plastic still covering the lid. The red chile WILL stain silicone and plastic, even while it is hot or chilled.
Ingredients for the Red Chile
- approx. 20 whole- Dried Red Chili Pepper, whole, dried
- approx. 3 cups Water, medium-high boil
- 1 tsp Garlic
- 1 tsp or To your liking- Table Salt
- 1 Blender or Food Processor-, to puree ingredients on the last step
- 1 large Pot, to boil the chile
Instructions for the Red Chile
1. After emptying the seeds out of the chile, throw all of your chiles into the pot you will cook them in.
2. Fill the pot with water until it reaches just above the chiles
3. Place the pot on HIGH HEAT
4. Stop the boiling chile once the water has turned a Ruby-Red color
5. Let the chile cool for 5 minutes
Blending the Chile
1. Use a ladle to scoop the chile peppers out of the pot, filling the blender half way with the chile peppers (no water, nor chile-water)
2. Add the chile water until it reaches an additional 1/4 of the blender (In all the blender should be filled 3/4 full
3. Add the garlic and salt
4. Puree the chile until smooth (no small pieces of chile
Fry the Chips First
- You want to heat up your oil before you try to fry the tortilla strips
- Once the oil has little lines in in it, gently place one piece of tortilla into the oil and see if the oil makes a fizzing sound followed by active bubbling
- Once you have the ace active bubbling and fizzing sound, its time to place the tortilla strips into the oil
If you want, you may add a handful of tortillas in at a time and quickly and continuously separate the chips with a frying spatula, regular spatula, or any other long kitchen tool. Just don't use your hands!!
- When the chips turn a golden brown and feel stiff against the kitchen tool, remove the chips from the frier and place them in a container with napkins or a towel to catch excess grease while the chips are cooling (or on a plate with napkins or towel)
Alternative to Frying
If you don't want to fry the chips, then you can bake them.
- Spray the baking sheet with a non-tick spray, or dip a napkin in some oil and grease the tray lightly, or use parchment paper.
- 350 degrees until the chips are stiff and a golden-brown color.
Ingredients for Chilaquiles
- Corn Tortillas (about 15)
- 12 oz. or 3 cups- ground beef or finely diced yellow squash or Kidney beans (for non-meat eaters)
- 4 Cheese- Mexican Style, shredded (comes pre-packaged but you may just shred Cheddar or Swiss. For vegetarians you may try using Veggie Cheese.)
- finely diced onions (approx. 1/2 cup)
- Vegetable or Olive oil (enough to fill your pan half way)
- 1- Pot for frying the corn tortillas
- 1 large plate or container with napkins or a towel on top (this will be used to place your fried chips in top, to catch excess grease)
Now Toss All The Food Into The Pot of Yumminess
Now, you are all finished with the cooking steps, and you are almost finished! If you want to put the onions and cheese on top of your food in the end, then do not mix it in the BIG pot.
- First, add your chips and ground beef, Kidney Beans or Squash.
- Add your onions and cheese.
- Then add your chile last, one ladle at a time (ONLY PUT ENOUGH CHILE TO FULLY COAT ALL INGREDIENTS)
YOU ARE FINISHED!!!!!!!!!!!!
Estimated Nutrition For My Recipe- According to Fitday's Own Chilaquiles Recipe
|Serving size: 1 Cup|
|Calories from Fat||2601|
|% Daily Value *|
|Fat 289 g||445%|
|Saturated fat 9 g||45%|
|Unsaturated fat 10 g|
|Carbohydrates 428 g||143%|
|Fiber 6 g||24%|
|Protein 10 g||20%|
|Cholesterol 23 mg||8%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|