Are chilaquiles rojos spicy?

This recipe has mild-to-medium heat. Guajillo chiles add color and flavor, while chile de árbol provides most of the heat. Omit or reduce the chile de árbol for milder chilaquiles.

Are chilaquiles supposed to be crunchy or soft?

They can be either. Tossing them briefly creates crisp-edged chilaquiles, while letting them sit in the salsa a little longer makes them softer and more tender.

Do chilaquiles need eggs?

No. Eggs are a popular topping, but they are optional. Chilaquiles rojos are also excellent with beans, avocado, queso fresco, crema, or shredded chicken. For a heartier protein-forward option, serve alongside this tawa chicken recipe .

What is chilaquiles sauce made of?

Chilaquiles sauce varies by region and by whether the dish is red or green chilaquiles . This red chilaquiles rojos sauce is made with Roma tomatoes, guajillo chiles, chile de árbol, onion, garlic, oregano, salt, black pepper, and cooking water. The ingredients are softened, blended until smooth, then simmered briefly before the fried tortillas are added.

Chilaquiles Rojos Recipe (Red Chilaquiles)

Description

Make chilaquiles rojos with fried corn tortillas and homemade guajillo-tomato salsa roja. Serve them crisp or tender with crema, queso fresco, avocado, and egg.

Ingredients

Units Scale

12 corn tortillas
canola oil (about two cups for frying, depending on your pan)

For the sauce

3 roma tomatoes, chopped
1/2 onion (white or yellow), chopped fine
2 cups water
2 guajillo chiles, seeded
2 chiles de arbol (use more if you like it very spicy)
3 garlic cloves
1/2 teaspoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon ground black pepper

Toppings

Fried egg
Mexican Crema
Queso fresco, crumbled (looks a lot like feta cheese)
Avocado

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Instructions

Prepare the tortillas chips: Fry the tortillas in canola oil over a medium high or high heat. Set aside to drain on a kitchen towel.
Cook salsa ingredients: In a small or medium saucepan, add water, chiles, chopped Roma tomatoes, onion and garlic cloves. Over medium-high heat, bring the water to a soft boil, then reduce the heat to medium-low. Cook until the tomatoes become soft, 7-8 minutes.
Blend salsa: Transfer the cooked tomato mixture to a blender, as well as one cup of the cooking water (set aside the remaining cooking water), and the remaining spices. Blend, until well-combined to form a sauce, 1-2 minutes.
Simmer salsa to thicken: Add some oil to a skillet over medium heat. Add the blended tomato mixture. Turn the heat down to low, and allow the mixture to simmer, stirring regularly until the sauce thickens slightly, about 5 minutes.
Prepare the chilaquiles: Stir the crispy tortilla chips into the salsa mixture simmering over low heat. Mix until the tortilla chips are coated in the red salsa. Remove from heat and serve immediately with whatever toppings you prefer. I’ve used avocado, queso fresco, Mexican crema, and a fried egg (with a runny yolk, of course!). Enjoy!

Notes

If you like your food extra spicy, add more chiles de arbol. And if you tend to prefer milder, use less or omit entirely.
Sometimes people add ½ chicken bouillon cube to the sauce (while it’s on the stove) for a little extra flavour.
If the sauce is too dense or thick, add a little more cooking water from the tomato mixture. You want it to be liquid enough to coat the tortillas.
Your tortilla chips will continue to soften after they meet the salsa, so maintaining a crisp texture is all about how quickly you serve them, and how much salsa you add over them.
If you have flour tortillas available instead of corn tortillas, it’s totally fine to use them. Corn tortillas are a little more traditional, but both options work very well.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Cooking
Cuisine: Mexican