There is something about spicy foods that really makes us come to life. In this chilaquiles recipe with fresh quail eggs, the fiery flavor of the jalapeno and Hungarian paprika come together to form a delicious red chile sauce that is wonderfully complemented by honey and tomatoes.
Of course, the quail eggs are the ingredient that truly binds everything together, creating a truly stunning dish with their rich texture and flavorful yolk. Also, thanks to the fresh feta cheese and radishes, this chilaquiles recipe manages to find the perfect balance between fiery and fresh!
For The Red Chile Sauce
- 7 dried guajillo or New Mexico chiles
- 1 can whole tomatoes, drained
- 1 medium, chopped white onion
- 5 chopped, garlic cloves
- 1 chopped jalapeño with its seeds
- A pinch of smoked or Hungarian sweet paprika
- 2 tablespoons cold-pressed, organic olive oil
- 2 teaspoons honey
- Pink Himalaya salt and some freshly ground pepper
For The Assembly
- Cold-pressed, organic olive oil
- Around 9 corn tortillas or 36 large tortilla chips
- Pink Himalaya salt
- 1 cup (4 ounces) or roughly 120 g crumbled queso fresco or mild feta
- 1 cup (4 ounces) or 120 g shredded or grated Monterey Jack cheese
- 20 fresh quail eggs
- A finely chopped white onion
- Thinly sliced radishes
- Fresh cilantro
- Lime wedges
HOW TO COOK THIS CHILAQUILES RECIPE:
For the Red Chile sauce:
1. Take about 7 dried guajillos or New Mexico chiles and place them in a medium-sized bowl. Cover them with 2 cups or about 500 ml of boiling water and let them soak until they become soft. This should take about 15 minutes.
2. After that, drain the chiles, but don’t throw away the soaking liquid. Remove the stems and seeds from the chiles and place them in a blender, along with the tomatoes and the rest of the ingredients: 1 medium onion, 5 garlic cloves, 1 jalapeno, 1/8 teaspoon of smoked paprika (or sweet Hungarian paprika).
3. Then, add 1 cup or about 250 ml of soaking liquid. Blend the ingredients together in the blender until you get a smooth puree. This puree is actually the secret in this flavorful chilaquiles recipe.
4. Next, take a medium-sized saucepan and heat up some cold-pressed, organic oil over medium heat. Add the puree and bring it to a boil. Then, reduce the heat and simmer, stirring from time to time and keeping it partially covered.
5. Cook it until it thickens slightly. This should take about 15 minutes. If it happens to be too thick, add some extra soaking liquid. After that, add the honey and season to taste with pink Himalaya salt and pepper. Stir everything together.
You can cook this chilaquiles sauce a couple of days ahead if you’d prefer. Simply let it cool down, cover it and keep it in the fridge.
HOW TO ASSEMBLE THE CHILAQUILES:
1. Grab a wire rack and place it on a rimmed baking sheet. Then, take a large skillet and pour oil in it to a depth of 1 ½ inches or about 4 cm. Fry the tortillas, turning them from time to time with tongs until they become crisp. This should take about 2-3 minutes. Then, transfer the chips to the prepared sheet and season them with salt.
2. Next, preheat the broiler and toss the chips along with 1 cup of sauce in a large bowl. Then, transfer half of the chips to a large ovenproof platter. Scatter evenly about half of the cheeses over the chips.
3. Top with the remaining chips and cheese, along with half a cup of sauce. Now broil until the cheese is melted and golden. This should take less than 5 minutes.
4. In the meantime, grab a nonstick skillet and coat it lightly with olive oil. Heat it over medium heat and add the quail eggs. Fry until the eggs are set, but make sure the yolks are still runny.
5. Top chilaquiles with chopped onion, radishes, cilantro, and lime wedges. Then, to finish this delicious chilaquiles recipe, place the fried quail eggs on top and serve with the remaining sauce!