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cooksoncampus_260_webLaura Jimenez
Chilaquiles rojos with chicken

Ingredients (Sufficient for 10 portions):

  • 1 kg white corn tortillas
  • 1 kg tomatoes
  • 500 g chicken breast
  • 150 g Panela cheese
  • 250 g sour cream
  • 5 guajillo chilis
  • 2 garlic cloves
  • Salt
  • 1 white onion
  • Vegetable oil
  • Coriander


  1. Boil the chicken breast with a piece of onion, a garlic clove and salt and mince when ready.
  2. Cut the tortillas into totopos and fry them in vegetable oil.
  3. Broil the guajillo chili turning them frequently. Soak in water for about 25 minutes until they are soft.
  4. Broil the tomatoes until the skin is easy to peel.
  5. In a blender, mix the tomatoes, chilis, a garlic clove and salt.
  6. Fry the sauce in a pan for about 5 minutes.
  7. Serve the totopos with the sauce, chicken, sour cream, panela cheese, chopped onion and coriander.