Boiled Potato

Potato roots. Big flavours.

Red Chilaquiles

December 9, 2025

beef mexican

Grocery List

Produce

  • 1 white onion
  • 3 garlic cloves
  • 4–5 large tomatoes (or 1 tin chopped tomatoes)
  • 1 jalapeño or 1–2 dried arbol chillies (optional)
  • Fresh coriander (optional)
  • 1 lime (optional garnish)

Pantry

  • Corn tortillas (8–10)
  • Vegetable oil
  • Tomato paste (optional, for colour)
  • Salt
  • Pepper

Spices

  • Oregano (Mexican or regular)
  • Paprika (optional)

Proteins (optional toppings)

  • Eggs
  • Cooked shredded chicken
  • Crumbled feta or queso fresco

Other

  • Sour cream (or Greek yoghurt)
  • Avocado (optional)

Utensils List

  • Frying pan or skillet
  • Blender or immersion blender
  • Baking tray (if toasting tortillas instead of frying)
  • Knife and chopping board
  • Tongs

Ingredients (Serves 2)

  • 8–10 corn tortillas, cut into triangles
  • 2 tbsp vegetable oil (more if frying chips)
  • 4–5 tomatoes, roughly chopped (or 1 × 400g tin chopped tomatoes)
  • 1/2 white onion, chopped
  • 3 garlic cloves
  • 1 jalapeño or 1–2 dried arbol chillies (optional for heat)
  • 1 tsp oregano
  • Salt & pepper to taste
  • 1 tsp paprika (optional)
  • 2 eggs (optional: fried or scrambled for serving)
  • Feta/queso fresco, crumbled (optional)
  • Fresh coriander, chopped (optional)

Meal Prep Steps

  1. Cut tortillas into triangles and let them dry for 15–20 minutes (or leave them out longer for crispier chips).
  2. Prep vegetables: chop tomatoes, onion, garlic, and optional chillies.
  3. Make optional toppings: fry eggs or pull cooked chicken.
  4. Prepare garnishes: chop coriander, slice lime, crumble cheese.

Cooking Instructions

1. Make the Red Sauce

  1. Heat 1 tbsp oil in a pan.
  2. Add chopped onion and sauté until soft.
  3. Add garlic and optional chillies; cook 1 minute.
  4. Add tomatoes (or tinned tomatoes), oregano, paprika, salt, and pepper.
  5. Simmer 10 minutes.
  6. Blend until smooth; adjust seasoning.

2. Prepare the Tortilla Chips

Option A: Fry (traditional)

  1. Heat oil in a pan.
  2. Fry tortilla triangles until crisp and lightly golden.
  3. Drain on paper towels and salt lightly.

Option B: Bake (lighter)

  1. Toss triangles with a little oil and salt.
  2. Bake at 180°C for 10–12 min until crisp.

3. Combine

  1. Return the sauce to a pan on low heat.
  2. Add chips to the sauce and toss to coat.
    • For saucier chilaquiles, add a splash of water or stock.
    • For crispier chilaquiles, add chips at the last minute and toss quickly.

4. Serve

Top with:

  • Fried or scrambled eggs
  • Crumbled feta/queso fresco
  • Sliced avocado
  • Coriander
  • A squeeze of lime
  • Sour cream

Storage & Reheating Instructions

  • Sauce: Stores in the fridge 3–4 days or freezer 2–3 months.
  • Chips mixed with sauce: Best eaten immediately; they soften quickly.
  • To reheat: Warm the sauce gently in a pan and add fresh chips.

Oliver Rodriguez, 2025