Authentic Mexican Chilaquiles Rojos

Authentic chilaquiles rojos are the ultimate breakfast! This classic Mexican recipe is easy to make, featuring crispy tortilla chips tossed in a bold, flavorful red sauce made with tomatoes and chiles.

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I make chilaquiles rojos when I want something easy but full of flavor. The crispy tortilla chips soak up the rich red sauce, staying just crunchy enough to keep every bite interesting.

Those red chilaquiles are so versatile. Some people like them loaded with fried eggs, shredded chicken, or refried beans on the side. There’s no wrong way to eat them!

You’ll love this traditional chilaquiles rojos recipe because it’s comforting, authentically Mexican, and easy to make! Plus, is the perfect prep meal for any day of the week!

Ingredients

• Corn tortillas: Corn tortillas are definitely the best option for chilaquiles rojos because they are sturdy and can hold better the sauce without becoming too soggy.
• Tomatoes: Use the ripest tomatoes you can find.
• Chiles: You’ll need guajillo chiles (they give a mild, slightly smoky flavor) and chile de árbol (this one adds a bit of heat).
• Onion: White onions or red onions.
• Spices & seasonings: You’ll need garlic cloves, cumin seeds, and salt & pepper for basic seasoning.
• Chicken bouillon: Use powdered chicken bouillon or blend the salsa with chicken stock, is 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, onion and fried eggs (optional).

How To Make Chilaquiles Rojos

Start with the red sauce

Start by getting the dried chiles ready. Cut them open and remove the seeds and the tough little membranes inside.

Now, chop up some tomatoes and onions into big chunks and throw them in a small pot with the chiles. Add enough water to just cover everything and bring it to a simmer.

TOP TIP: For a depth of flavor, lightly toast the chili peppers before adding them to the pan. It is a game-changer!

Let it cook for about 10 minutes, until the tomatoes are soft and the chiles are rehydrated.

Once it’s done, let it cool for a minute, then transfer to a blender with about 1 ½ cups of the cooking water (or chicken broth for extra flavor).

Add a clove of garlic, some cumin seeds, and a few peppercorns. Blend until smooth, and that’s it, your red sauce is ready!

Make the tortilla chips

This part is easy. Take some corn tortillas and stack them up. Cut them into triangles, like you’re slicing a pizza.

Heat up about ⅔ cup of vegetable oil in a large pan over medium heat. Once it’s hot, fry the tortilla pieces in batches.

Flip them now and then until they’re golden and crispy. Don’t rush, if they’re not crispy enough, they’ll turn soggy too fast later.

As they finish frying, move them to a paper towel-lined plate to drain the extra oil.

If you want to serve your chilaquiles with fried eggs, this is a good time to cook them too!

Assemble your chilaquiles

Once all the chips are ready, wipe out the pan to get rid of any burnt bits. Add two tablespoons of olive oil and heat it up.

Pour in the red sauce and season it with a little chicken bouillon (or just salt if you prefer). Let it simmer for a few minutes until it thickens slightly.

Now, toss in the tortilla chips and gently mix them with the sauce. Don’t stir too much, you want them coated, but not mushy!

Let them cook for about one minute, then take them off the heat.

Serve

Spoon the chilaquiles rojos onto plates and top them with Mexican crema, crumbled queso fresco (or Cotija cheese), and chopped onions. If you made fried eggs, pop one on top.

I love serving with a cup of café de olla or a glass of cold milk!

Chilaquiles are best served immediately, while the chips are still slightly crispy. If they sit too long, they’ll soak up the sauce and turn soft (which some people actually love tho!).

Cooking Tips

• 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 them 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.

Love chilaquiles? Then try also my chilaquiles verdes recipe, same method but with a tangy salsa verde!

Store & Reheat

If you’ve got leftover chilaquiles rojos (lucky you!), just let them cool, then pop them into an airtight container and store them in the fridge. They’ll be good for about 3–4 days.

When you’re ready to eat them again, the best way to reheat them is in a pan over low to medium heat.

Add a little oil or cooking spray so they don’t stick, then warm them up gently, flipping them now and then. They won’t be as crispy as fresh, but they’ll still be delicious!

More Mexican Breakfast Recipes

Have you given this authentic chilaquiles rojos recipe a try? I’d love to hear how it turned out! Also, you can follow this blog on Instagram, Facebook, Pinterest, and YouTube.

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