Authentic Mexican Chilaquiles Rojos is a true breakfast delight or anytime comfort food. Learn how to make this recipe with our step-by-step instructions and tips for serving this beloved Mexican favorite!
Chilaquiles Rojos is a traditional Mexican breakfast recipe consisting of tortilla chips smothered in a hearty tomato and red chili sauce. The tortillas soak up all the red sauce flavors becoming slightly tender but also keeping a satisfying crunchy touch.
I love making chilaquiles for breakfast because is such a versatile dish. For example, while chilaquiles rojos are made with a red chili sauce, there are also variations such as chilaquiles verdes (made with a delicious green tomatillo-based sauce) or mole chilaquiles (drenched in mole sauce).
Ingredients
- Corn tortillas: Corn tortillas are definitely the best option since they are sturdy and can hold better the sauce without becoming too soggy.
- Tomatoes: Use the ripest tomatoes you can find.
- Chiles: I used guajillo peppers for color and a depth of flavor, plus some chile de arbol for spiciness.
- Onion: White onions or red onions.
- Spices & seasonings: You will need garlic cloves, cumin seeds, and salt & pepper for basic seasoning.
- Chicken bouillon: Use powdered chicken bouillon or blend the salsa with chicken stock, if up to you.
- Oil: Your favorite type of vegetable oil for frying the tortillas and cooking the sauce.
For serving
- Queso fresco.
- Mexican crema or sour cream.
- Diced onion.
- Fried eggs (optional)
How To Make Chilaquiles Rojos
Make the red sauce
Discard the seeds and membranes from the guajillo chiles and chile de árbol. Cut the tomatoes and onions into quarters and add everything to a small pan.
TOP TIP: For a depth of flavor, lightly toast the chili peppers before adding them to the pan. It is a game-changer!
Pour enough water to slightly cover the ingredients and bring to a simmer. Cook for about 10 minutes or until everything is fully cooked.
Allow to cool down slightly and place the sauce ingredients in a blender with 1 1/2 cups of the cooking water or chicken stock.
Add garlic, cumin seeds, and peppercorns. Blend until you will have a smooth sauce. Set aside until needed.
Make the tortilla chips
Now, place 4 tortillas piled and cut them into wedges, like a pay. Repeat this step with all tortillas.
Heat about 2/3 cup of vegetable oil in a large pan over medium heat.
Working in batches, fry the tortilla wedges flipping them from time to time until they are nicely golden and crisp.
As the tortilla chips come out of the pan, place them on a paper towel-lined plate and set them aside.
TIP: If you want to serve your chilaquiles with fried eggs, you can make those after you have fried all the tortilla wedges.
Make the red chilaquiles
Remove all oil and wipe the pan of any browned bits of tortillas. Add 2 tablespoons of olive oil and heat it over medium-high heat.
Add the red tomato sauce to the pan and season with chicken bouillon. Let the sauce simmer over medium heat, stirring occasionally until slightly thickened.
Return all tortilla chips to the pan, and mix carefully to coat evenly the chips.
Cook for about 1 minute, not more, or your tortillas will become too soggy.
Divide the chilaquiles rojos into 4 plates, add cream, queso fresco or cotija cheese, and chopped onions. Add a fried egg on top if you want and serve immediately.
Expert Tips & Notes
- Test the oil before frying. First, add one piece of tortilla to the pan, if it takes more than 3 seconds to start frying, the oil is not hot enough. If the tortilla quickly turns dark brown, the oil is too hot.
- Use corn tortillas. Traditional Mexican chilaquiles are always made with corn tortillas because they are sturdy and hold better the sauce, flour tortillas absorb too much oil and taste different too because they are already made with oil or lard.
- Stale your tortillas. Cut the tortillas the night before and stale overnight covered with a kitchen cloth, so when you cook them with the sauce they won’t get soggy so quickly.
- Cut the calories. Bake tortillas instead of frying, you can do this by brushing them with a little bit of oil and baking them in single layers at 400°F (200°C) for about 10 minutes or until golden crispy.
How To Serve
In Mexico, chilaquiles rojos are always served with frijoles refritos (refried beans). Usually, they will be arranged on a plate and garnished with cheese, crema, and chopped onions.
Other toppings such as a fried egg on top, avocado, shredded chicken, or even carne asada are also popular choices.
I love pairing them with coffee, hot chocolate, or atole when I serve them for breakfast. Or agua fresca if I serve them brunch.
Store & Reheat
Chilaquiles rojos leftovers can be stored in the refrigerator for up to 3-4 days. Allow them to cool down then transfer them to an airtight container before placing them in the fridge.
My preferred method is to reheat them in a skillet or pan over low to medium heat, adding a little oil or cooking spray to prevent sticking.
Gently heat until the red chilaquiles are warmed through, flipping them occasionally.
FAQ
How to make chilaquiles rojos easy?
There are some shortcuts to make this recipe in an easy way. You can use store-bought tortilla chips and store-bought Mexican red salsa.
For both options make sure to buy good quality products, and as per the chips, make sure they’re sturdy and not too thin, also avoid using seasoned chips (like the ones with salt, lime, chili powder, etc), they will compromise the flavor or this recipe.
Is this recipe gluten-free?
Yes, it is! But if you use store-bought tortillas, make sure they are 100% made with nixtamalized corn, just as the authentic Mexican corn tortillas are made.
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Mexican Chilaquiles Rojos Recipe
Ingredients
- 12 corn tortillas (cut into wedges)
- â…” cup vegetable oil
For the red sauce
- 4 large tomatoes (cut into chunks)
- 2 guajillo pepper (stem, seeds, and veins removed)
- 3 chile de arbol (optional)
- ½ medium onion (cut into chunks)
- 1 garlic clove (peeled)
- ¼ tsp cumin seeds
- ½ tsp black peppercorns
- 2 tsp chicken bouillon
- 2 Tbsp olive oil
- salt (to taste)
For serving
- 1 cup queso fresco
- 1 cup Mexican crema (or sour cream)
- ½ cup white onion (chopped)
- 4 fried eggs (optional)
Instructions
Make the red sauce
- Place guajillo pepper, tomatoes, and onions in a small pan. Cover slightly with water and cook for 10 minutes over medium heat.
- Allow to slightly cool down and place everything in a blender with 1 ½ cups of water.
- Add garlic, cumin seeds, and peppercorns. Blend until you will have a smooth sauce.
Make the tortilla chips
- Heat the vegetable oil in a large pan over medium heat.
- Working in batches, fry the tortilla wedges flipping them once until golden and crisp.
- Place fried tortillas on a paper towel-lined plate and set them aside.
Make the chilaquiles
- Remove all oil and wipe the pan of any browned bits of tortillas. Add 2 tablespoons of olive oil and heat it over medium-high heat.
- Add the red sauce to the pan and season with chicken bouillon.
- Let the sauce simmer over medium heat, stirring occasionally until slightly thickened (about 5 minutes).
- Add all tortilla chips to the pan, and mix carefully to coat evenly the chips.
- Adjust salt to taste and cook for about 1 minute.
Serve
- Divide the chilaquiles into 4 plates, and add cream, queso fresco, and chopped onions.
- Add a fried egg on top (optional) and serve immediately.
Notes
- Test the oil before frying. First, add one piece of tortilla to the pan, if it takes more than 3 seconds to start frying, the oil is not hot enough. If the tortilla quickly turns dark brown, the oil is too hot.
- Use corn tortillas. Corn tortillas are sturdy and hold better the sauce, flour tortillas absorb too much oil and taste different too because they are already made with oil.
- Stale your tortillas. Cut the tortillas the night before and stale overnight covered with a kitchen cloth, so when you cook them with the sauce they won’t get soggy so quickly.
- Cut the calories. Bake tortillas instead of frying, you can do this by brushing them with a little bit of oil and baking in single layers at 400°F (200°C) for about 10 minutes or until golden crispy.
Nutrition Information
Maricruz Avalos Flores is a Mexican cook and photographer living in Italy where she shares authentic Mexican & Italian recipes that can be easily made at home using easy-to-find ingredients.
This was the best breakfast ever! Super flavorful, hearty and satisfying!
I made this chilaquiles rojos for breakfast this morning and it was SO good! Packed with flavor!
Great recipe for a special Saturday morning breakfast or brunch! The red sauce gives the tortilla chips a wonderful flavor.
This dish makes my mouth water in no time. Fantastic recipe to keep handy!
This is exactly the kinda of hearty breakfast I prefer to eat, its filling and tons of flavor!!
My husband’s favorite breakfast ever! He will ask more for chilaquiles rojos than verdes, he says that’s why they are more common where he comes from.