Mexican Chilaquiles Rojos Recipe
4 servings
Chilaquiles rojos are a classic Mexican breakfast made with crispy tortilla chips tossed in a rich, flavorful red sauce. Topped with crema, cheese, and onions, this comforting dish is perfect for any day!
Ingredients
- 12 corn tortillas (cut into wedges)
- ⅔ 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 by adding one tortilla piece to the pan, if it takes more than 3 seconds to start frying, it’s too cold. If it turns dark brown right away, it’s too hot.
- Use corn tortillas—they hold the sauce better than flour tortillas, which can get too oily.
- Stale your tortillas overnight by cutting them and covering with a cloth. This helps keep them crispy when you cook them!
- Want to cut calories? Bake the tortillas instead of frying! Just brush them with a little oil and bake at 400°F (200°C) for about 10 minutes until crispy.
Nutrition Information
Serving: 1 serving with toppings | Calories: 629kcal | Carbohydrates: 46g | Protein: 11g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 869mg | Potassium: 695mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2346IU | Vitamin C: 28mg | Calcium: 246mg | Iron: 2mg