Chilaquiles Rojos with Vallarta-Style Shrimp Salad Recipe - Los Angeles Times
A light salad of shrimp, alfalfa sprouts and onion tops chewy-crunchy chilaquiles cooked in a piquant red salsa. The dish is finished with Mexican crema and sliced avocado.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.latimes.com.
Ingredients
- 1 1/2 pounds tomatoes (about 4 large Roma tomatoes)
- 2 garlic cloves, peeled and smashed
- 4 large guajillo chiles (1 ounce), stems and seeds removed
- 1 1/2 cups low-sodium chicken or vegetable broth (or water)
- Kosher salt
- 1 recipe homemade totopos, or 12 ounces store-bought totopos
- 1 teaspoon avocado oil or other neutral oil
- 1 pound large shrimp, shelled and deveined
- 2 ounces alfalfa, onion, or radish sprouts
- 1/2 yellow onion, thinly sliced
- 1 cup cilantro, roughly chopped
- 1 tablespoon fresh lime juice, from 1 lime
- 1 cup Mexican crema (or sour cream, thinned out with 2 tablespoons of water)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Easy Chilaquiles Recipe with Salsa Roja
tasteofhome.com
Breakfast Chilaquiles Verde - Roasted Tomatillos Salsa Recipe
chefdehome.com
Chilaquiles with Salsa Verde | GF/DF/SF
umami.recipes
Traditional Chilaquiles
lentils.org
Chilaquiles Rojo | Seasons Olive Oil & Vinegar Recipes blog
seasonstaproom.com
Chilaquiles with Salsa Roja Recipe
vvsupremo.com
Shrimp Fajita Salad with Avocado Cilantro Dressing
purewow.com
Chilaquiles Rojos o Verdes (Red or Green Chilaquiles) - Vallarta Supermarkets : Vallarta Supermarket
vallartasupermarkets.com