Are you ready to transform your morning meal into a flavor explosion that will transport you straight to the heart of Mexico? Chilaquiles Rojos con Carnitas isn't just a dish—it's a culinary adventure that combines crispy tortillas, rich red salsa, tender carnitas, and a symphony of fresh toppings that will make your taste buds dance with joy. This classic Mexican breakfast recipe is about to become your new weekend obsession, promising a perfect balance of crunch, spice, and pure deliciousness that will have everyone at your table begging for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 2 cups carnitas
- 1 cup red salsa
- 1/2 cup crumbled queso fresco
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Salt to taste
Instructions
- Begin by preheating your oven to 400°F (200°C). This will help crisp up the tortillas later.
- While the oven is heating, prepare the corn tortillas. Cut each tortilla into quarters to create triangles. You can also use a pizza cutter for ease.
- In a large skillet, heat a small amount of oil over medium heat. Once the oil is hot, add the tortilla triangles in batches, frying them until they are golden brown and crispy, about 2-3 minutes per side. Remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.
- Once all tortilla triangles are fried, place them on a baking sheet and bake in the preheated oven for about 10 minutes to ensure they are extra crispy.
- While the tortillas are baking, prepare the carnitas. If you have leftover carnitas, simply reheat them in a skillet over medium heat until warmed through. If you are using store-bought carnitas, follow the package instructions for heating.
- In a separate saucepan, heat the red salsa over medium heat until it begins to simmer. This will enhance the flavors of the salsa.
- Once the salsa is heated, add the crispy tortilla triangles to the saucepan and gently toss to coat them in the salsa. Allow the tortillas to soak up the salsa for about 2-3 minutes, being careful not to let them become too soggy.
- To serve, divide the chilaquiles among four plates. Top each serving with a generous portion of the warmed carnitas.
- Sprinkle crumbled queso fresco over the top, followed by chopped cilantro for freshness.
- Finally, add sliced avocado on the side or on top of the chilaquiles and season with salt to taste.
- Enjoy your delicious Chilaquiles Rojos con Carnitas while they are hot!
Tips
- For maximum crispiness, ensure your tortilla triangles are completely dry before frying to prevent oil splatter.
- Use day-old tortillas if possible, as they tend to crisp up better than fresh ones.
- Don't oversoak the tortillas in salsa—aim for a perfect balance between crispy and saucy.
- If you're short on time, store-bought rotisserie chicken can be an excellent substitute for carnitas.
- For extra flavor, consider adding a dollop of Mexican crema or a sprinkle of pickled jalapeños on top.
- Prep all your ingredients before you start cooking to ensure a smooth, stress-free cooking process.
- Serve immediately after preparing to enjoy the optimal texture of crispy tortillas and hot toppings.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 28g
Saturated Fat: 10g
Cholesterol: 85mg
