Chilaquiles Rojos (Chilaquiles with Red Salsa)

A plate of chilaquiles rojos topped with a sunny side up egg.

5 from 2 votes

Chilaquiles Rojos (Chilaquiles with Red Salsa)

A traditional Mexican breakfast, corn tortillas are lightly fried until crisp, and topped with a delicious red salsa. The best part of these are the toppings! Add avocado, cilantro, cheese, and a protein of choice!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: Mexican

Servings: servings

Calories: 359kcal

Author: Michelle Miller

Equipment

Sharp Induction Cooktop

Ingredients

Salsa Roja

2 Guajillo Chiles
2 Chiles de Arbol +1 for spicier, -1 for a more mild dish
2 tablespoons avocado oil or olive oil
1 yellow onion peeled and quartered
2 cloves garlic peeled
2 cups chicken broth
2 tablespoons tomato paste
1/2 teaspoon sea salt
1/2 teaspoon Mexican oregano
1/2 teaspoon cumin
1 tablespoon lime juice

Chilaquiles + Topping Suggestions

10 corn tortillas cut into wedges or strips
1/4 cup avocado oil for frying
avocado optional, to top
cilantro chopped, optional
cotija cheese or queso fresco, optional
cherry tomatoes optional, to top
sour cream optional
eggs, chicken, or carne asada optional, to top

Instructions

Salsa Roja

Soak the chiles in hot water while preparing other ingredients.
In a large skillet, add avocado oil, onion, and garlic cloves. Saute for about 10 minutes over medium heat to soften.
Into the skillet, add the spices, salt, tomato paste, soaked chiles, and chicken broth. Bring to a simmer, and let cook for about 15 minutes.
Add the tomato and chile mixture, along with lime juice, into a blender and process until very smooth.

Chilaquiles

While the sauce is simmering, cut tortillas into strips or wedges. Tortilla wedges are a more popular shape but I find the strips crisp up easier in a skillet.
Into a skillet, add half of the avocado oil and half of the tortilla strips. Stir fry the tortilla strips over medium heat until they are crisp. Remove from the skillet, and repeat with the remaining tortilla strips. The oil is not enough to deep fry the strips, but should coat them to give them a similar flavor.
Add the crispy tortilla strips into a large pan.
Drizzle the sauce over the tortillas. Some people will toss to evenly coat the strips, but I prefer some around the edges to not have sauce so they stay more crisp.
Garnish with avocado, cotija cheese, cilantro, cherry tomatoes, or thinly sliced radish.
Serve as is, or top with sunny side eggs or shredded chicken, or other preferred protein.

Video

Notes

HOW TO STORE LEFTOVER CHILAQUILES

Chilaquiles are best served right after topping the tortilla wedges in salsa. This way they still have some crunch as the sauce is soaked up.

If making more than you will serve, store the leftover tortillas separate from the salsa. Store leftover salsa roja in an airtight container in the refrigerator for up to a week. Crisp tortillas can be stored at room temperature in an airtight container.

Reheat the salsa, and pour over crisp tortillas to serve.

HOW TO SERVE THIS CHILAQUILES RECIPE

Chilaquiles are traditionally served with beans in Mexico. Add a side of black beans or refried beans if you enjoy them with your meals!

CHILAQUILES VERDES (GREEN SALSA CHILAQUILES)

Another popular version of chilaquiles is one with made with a green sauce, or salsa verde. Easily turn this recipe into Chilaquiles Verdes with this Salsa Verde or Pipian Verde (Green Mole).

STORE BOUGHT TORTILLA CHIPS

Save time by using store-bought tortilla chips topped with this homemade red salsa and your favorite toppings. Choose tortilla chips that are similar to the kind you get in a Mexican restaurant for the best flavor.

FLOUR TORTILLAS

Can you substitute flour tortillas? This Mexican dish is traditionally made with corn tortillas, but this is a matter of personal preference. If you have flour tortillas that you enjoy using, they will crisp up when stir fried with avocado oil or baked sprayed with a little oil.

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