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Chilaquiles with Roasted Rojo and Verde Salsa


Chilaquiles are an amazing, tasty, and quick dish to serve.  And, with some minor adaptations, they are very versatile- serve them as breakfast, lunch, dinner, or an appetizer.   This recipe has not one but two amazing roasted salsas.  Either one (or both) goes great with the chilaquiles or as an awesome dip.



For the Salsa Rojo

45 Roma tomatoes

1 onion, chopped

1 red bell pepper

2 red jalapeños or fresno peppers

3 dried ancho peppers

2 dried pasilla peppers

1 7 oz can chipotle peppers in adobo sauce

4 cloves garlic

1 TBS olive oil

1/2 TBS cumin

1/2 TBS paprika

salt and pepper, to taste

For the Salsa Verde

810 tomatillos, husked, washed and cut in two

12 serranos, optional

12 jalapeños

23 poblanos or Anaheim chilis

1 TBS olive oil

4 cloves garlic

1 onion, chopped

1 bunch cilantro

1 tsp cumin

salt and pepper

For the chilaquiles

8 oz tortilla chips

1 10 oz tube fresh pork chorizo

56 oz shredded Mexican Cheese, such as quesadilla cheese.

Crema, optional

Fresh Cilantro, chopped, for garnish

Other Garnishes for flavor- sliced jalapeños, avocados, radishes, your choice!


For the Rojo Salsa

Preheat oven to 425 degrees.

Place tomatoes, red peppers, garlic cloves, and onion in a pan.  Toss with olive oil, then roast for 20 minutes or until softened and browning.  Remove and let cool.  Remove skin from peppers and stem and seed.

Stem and seed the dried chilis.  Place in a pan and pour boiling hot water over them.  Allow them to sit for at least 15 minutes.  Reserve water.

Add dried chilis, chipotles, roasted veggies, and seasonings to a blender and blend until smooth.  Adjust consistency by adding reserved water, if necessary.  Place in a container and chill for at least 2 hours before serving to help flavors meld.

For the Verde Salsa

Preheat oven to 425 degrees.

Place prepared poblanos, tomatillos, onions and garlic in a pan and roast for 15-20 minutes, or until items are softened and browning.  Stir if necessary.

Remove from oven and allow to cool.  Add to blender with cilantro and seasonings.  Puree, adjust for salt and pepper or heat level desired, then pour into a container and chill for at least two hours before serving.  Note-try to select smaller tomatillos as they are less bitter.  You can add a dash of honey to the blender if your verde sauce is overly bitter.

For the Chilaquiles

In a skillet over medium high heat, cook the chorizo until fully cooked.  Remove to a paper towel lined plate.

Wipe out skillet, then add in half of the chips and 1 cup salsa of rojo or verde salsa.  Toss chips until warm in salsa, then pour into a baking dish, keeping the chips on one side as much as possible.

Wipe out skillet and repeat with other salsa.

Sprinkle on cooked chorizo and cheese, then place in oven for 4-5 minutes or until cheese is melted.  Remove from oven, drizzle with crema, garnish, and serve.