The Forked Spoon · by Jessica Randhawa★ 4.9 (10)
Chilaquiles Recipe (with Salsa Rojo)
NUTRITION · PER SERVING45M COOK
CAL 21%·PRO 16%
CARBS 57G55% OF CAL
8G FIBER0G ADDED3G INTRINSIC46G OTHER3G TOTAL SUGAR
FAT 19G41% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Mexican dish of crispy fried tortilla chips soaked in spicy rojo salsa. Served as a base for eggs, avocado, and fresh garnishes, it works for breakfast through dinner.
mainmexicanbowl⚙️ food processor🥧 baking dish🍳 skillet🥄 saucepan🌀 blenderdairy freegluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 Roma tomatoes
- 3 cloves garlic (peeled)
- ½ yellow onion (roughly chopped)
- 3 dried chile arbol (ends removed and deseeded)
- 3 dried guajillo peppers (ends removed and deseeded)
- 2 cups chicken broth
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt (plus more to taste)
- Vegetable oil for frying
- 30 corn tortillas (each cut into 9 pieces)
At a glance
PER SERVING · TIME 45M
CAL 21%·PRO 16%
CARBS 57G55% OF CAL
8G FIBER0G ADDED3G INTRINSIC46G OTHER3G TOTAL SUGAR
FAT 19G41% OF CAL
3G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 557mg
- Total sugar
- 3g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 343mg
- Calcium
- 110mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 557MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.