Skip To Main Content

Chilaquiles Rojo with Chicken

Created by Paul Daniel, head chef for Corazón (London, UK)

Recipe uses Original Red Sauce
Original Red Sauce
2 Servings
imagePrep Time:
25 minutes
imageCook Time:
10 minutes
Chilaquiles Rojo with Chicken
Chilaquiles Rojo with Chicken


For the salsa rojo:
1 tsp ground cumin
3 garlic cloves, peeled
8 (1lb 12 oz) ripe salad or vine tomatoes
1 (8 oz) white onion, peeled and halved
14 oz plum tomatoes, chopped and peeled
Juice of 2 limes
Sea salt, to taste
For assembly:
5 oz fried tortilla chips
7 oz chicken leg meat, cooked, shredded and cooled
2 eggs
1 oz queso fresco or feta, crumbled
0.7 oz white onion, finely chopped
0.7 oz pickled jalapenos
2 tbsp cilantro, chopped
1 tbsp sour cream
Half a ripe avocado, sliced (optional)
Lime wedges, to serve


Begin by toasting the cumin in a frying pan until fragrant, and then set aside

Toast the garlic until golden, then set aside

Do the same with the salad/vine tomatoes and onion until blackened around the edges

In a blender or food processor, mix the toasted cumin with the garlic and plum tomatoes. Blend until smooth

Return to the pan, and reduce the blended mixture to a thick consistency, until the sauce is thick enough to coat the back of a spoon, then remove from the heat

Once cool enough, pulse the mixture in the blender or food processor with the toasted tomatoes and onion until a coarse texture is reached – you are not looking for a soup consistency

Transfer the mixture to a bowl and season with the lime juice, TABASCO® Sauce and sea salt

Set aside until you are ready to assemble the chilaquiles

You may also like:

You will need:

Original Red Sauce

Our most versatile sauce. Enliven the flavor of any meal.

Original Red Sauce