This traditional Mexican breakfast chilaquiles rojos recipe is a delicious dish made with fried tortillas mixed with red salsa.
- 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
- Fried egg
- Mexican Crema
- Queso fresco, crumbled (looks a lot like feta cheese)
Prepare the crispy tortillas
Fry the tortillas in canola oil over a medium high or high heat. Set aside to drain on a kitchen towel.
Prepare the red sauce
- 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.
- 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.
- 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!
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
Keywords: chilaquiles rojos, breakfast chilaquiles rojos, red chilaquiles,