Chilaquiles Rojos

15 MINS.
15 MINS.


For the Totopos

  • 2.2lb corn tortillas
  • 2 cups canola or avocado oil


For the Salsa

  • 10 tomatoes
  • 8 morita peppers
  • 4 guajillo peppers
  • 4 garlic cloves
  • ½ white onion
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp cumi


For Plating

  • ¼ cup Tío Francisco Crema Mexicana
  • 3.5oz Tío Francisco Queso Cotija
  • 2 tbsp white onion, chopped
  • 1 cup shredded chicken breast (optional)



For the Totopos

  1. Cut each tortilla into 8 triangles.
  2. Heat the oil in a skillet and fry the totopos until golden. Set aside.


For the Salsa

  1. Add the tomatoes to a pot with boiling water and cook for 5 minutes. Remove them from the pot and peel when cool.
  2. Hydrate the peppers in the hot water for 3 minutes.
  3. Add the tomatoes, peppers and remaining ingredients to a blender and blend until smooth.
  4. Heat a saucepan over medium heat and add the salsa. Stir frequently until very hot.


For Plating

  1. Add the totopos to a plate and cover with the salsa.
  2. Top with Tío Francisco Crema Mexicana, chicken, Tío Francisco Queso Cotija and onion.



Make the salsa ahead of time and store in the fridge. You may also save any leftovers and use in other preparations.

La calidad está en el nombre

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