Zea Mays Red Chilaquiles Recipe

Prep Time: 25 min
Serves: 4
Difficulty: Easy

Ingredients

• 1 bag of Zea Mays Totopos (340 g / 12 oz)

• 4 ripe tomatoes, quartered

• 3 dried árbol chiles (or to taste), soaked in hot water and deseeded

• 1 cup natural tomato purée

• 1/2 cup water or chicken broth

• 1 garlic clove

• 1/4 white onion

• 1 tbsp vegetable oil

• 1/2 cup Mexican crema (or sour cream)

• 150 g (5 oz) fresh cheese or panela, crumbled

• 1/4 cup red onion, thinly sliced

• 1 small bunch of fresh cilantro, chopped

• (Optional) Shredded chicken breast or fried egg

Instructions

1. Prepare the red sauce:
   Blend the tomatoes, chiles, tomato purée, garlic, onion, and water/broth until smooth.

2. Cook the sauce:
   Heat the oil in a large skillet, pour in the sauce, and cook over medium heat for 8–10 minutes until slightly thickened. Season with salt to taste.

3. Add the Zea Mays totopos:
   Just before serving, gently mix in the Zea Mays totopos so they soak up the sauce without losing all their crunch.

4. Serve with style:
   Place the chilaquiles on deep plates and top with crema, cheese, red onion, and cilantro.
   For a complete meal, add shredded chicken or a fried egg on top.

💡 Zea Mays Tip:
For deeper flavor, roast the tomatoes and chiles on a griddle before blending.
Zea Mays totopos will keep a special crunch that makes these chilaquiles stand out from any other version.