Authentic Chilaquiles Rojos

Name: Authentic Chilaquiles Rojos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 12 corn tortillas (See note below); canola & avocado oil (enough to coat the tortillas if baking or about two cups if frying. ); 3 roma tomatoes; ⅓ onion (white or yellow); 2 guajillo chiles (seeded); 2 or 3 chiles de arbol (Use more if you like it very spicy); 2 garlic cloves; ½ Tablespoon knorr (chicken or vegetable flavor); ½ teaspoon kosher salt; 1 teaspoon dried oregano; ½ teaspoon black pepper; Mexican Crema; queso fresco; Avocado; red or white onion slices

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Chilaquiles Rojos with deep, bold flavors! Crispy corn tortillas, smothered in a tomato & chiles sauce topped with Mexican crema and queso fresco. This Chilaquiles recipe is an authentic Mexican recipe that you’ll love!

Another favorite dish is this Chilaquiles Verdes; same process but with a different Tomatillo sauce. Use baked or fried tortilla chips for best results but in a pinch, use store bought ones.

Chilaquiles is a sort of tortilla casserole. In its simplest form, it consists of a freshly made salsa into which you stir fried tortillas. You can top with eggs, or mixed with shredded chicken or even some sauteed shrimp!

Another favorite dish is this Chilaquiles Verdes; same process but with a different Tomatillo sauce.

In this post you’ll find:

Ingredients
How To Make Chilaquiles Rojos
Toppings & Pairings
FAQ
Print Recipe
💬 Reviews & Comments

The secret of this delicious recipe is the amazing sauce. Smoky deep flavor but not much heat. I definitely recommend making the sauce the day before and make a double batch of sauce so you have for future.

Once you have sauce made this is quick and easy to assemble.

Ingredients

Corn tortillas - Chilaquiles are better made with old tortillas than with fresh ones. If you only have fresh tortillas they will work too. Just take them out of the bag and let them get stale for a few hours.
Canola & avocado oil. Enough to coat the tortillas if baking or about two cups if frying.

FOR THE SAUCE (MAKES A LITTLE BIT OVER TWO CUPS OF SALSA)

3 roma tomatoes
⅓ onion white or yellow
2 guajillo chiles seeded
2 or 3 chiles de arbol Use more if you like it very spicy
2 garlic cloves
½ Tablespoon knorr chicken bullion or vegetable flavor
½ teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon black pepper

Ingredients: 2 dried chile guajillos, 4 chiles arbol, onion and 2 garlic cloves plus some spices in a little bowl

How To Make Chilaquiles Rojos

MAKE THE SAUCE

In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.

This sauce is so good and easy to make in large batches to keep in the fridge or freeze for later!

Tomatoes, onions, guajillo chiles, and garlic in water in a pot

cooked chiles, onions & garlic inside a saucepan

In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic plus all of the spices. Puree for one or two minutes until everything is pureed well.
Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick

cooked chiles, onions & garlic inside a blender

Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
Taste and adjust salt & pepper.

Cook the sauce for another 5 minutes on medium-low to incorporate all of the flavors well and to thicken the sauce a little bit.

MAKE THE CHILAQUILES ROJOS

While the sauce is cooking, fry or bake the tortillas. You can follow this post for instructions on how to do this if help is needed

In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.

Dumping crispy tortilla chips inside the saucepan with red sauce

Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!

Toppings & Pairings

The Pairing:

Chilaquiles must always be served with refried beans! It's like peanut butter & jelly....they were born to be together! But if refried beans are not your thing, then these Calabacitas are another perfect pairing.

Served along a sunny side up egg is an another common option. If you visit a restaurant in Mexico, you must ask for the egg as it's not automatically served with Chilaquiles. Just request a "huevo estrellado"and they'll know what you're talking about :D.

The Toppings:

The most common Chilaquiles toppings are:

Crumbled Queso Fresco or Cotija. If you can't find these Mexican quesos, crumbled feta cheese is a good substitute. I have even done shredded mozzarella! Not shame in that 🙂
Mexican Crema. A good substitute is Creme Fraiche or sour cream. But better yet, my Cilantro Lime Ranch Mexican Crema should be your second choice!
Avocado
Sliced onions
Chopped cilantro

Ingredients: avocado, crema, queso fresco and red onion in slices.

FAQ

What are chilaquiles rojos

Chilaquiles is a sort of a tortilla casserole. It consists fried tortilla chips smothered with a freshly made tomato & chile sauce. Sometimes eggs are added, and sometimes chicken as well.

Are the homemade chips okay to make beforehand?

Definitely! Make the chips and the salsa ahead of time and putting this dinner together could take less than 15 minutes!

Can you add the sauce individually to each serving?

Yes. If you don't want your chips to lose any crispiness, you can add the sauce as you serve them. Make sure to mix them well!

Two plates with tortilla chips smothered in the red sauce

Now all you have to do is inhale these Chilaquiles Rojos!!! They are so good I guarantee they will become a staple for your breakfast, lunch or dinner menu!

Now the question is, fried egg or not? ☺️

Close up image of a fork with tortilla chips smothered in red sauce

Print Recipe

Authentic Chilaquiles Rojos

Servings servings

Ana Frias

5 from 12 votes

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

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Make the popular Chilaquiles Rojos usually served at breakfast but are perfect for any meal of the day. You can add shredded chicken or just top it with a fried egg for the ultimate experience!

Equipment

Blender
Medium saucepan

4 servings

Ingredients

12 corn tortillas See note below
canola & avocado oil enough to coat the tortillas if baking or about two cups if frying.

For the sauce (Makes a little bit over two cups of salsa)

3 roma tomatoes
⅓ onion white or yellow
2 guajillo chiles seeded
2 or 3 chiles de arbol Use more if you like it very spicy
2 garlic cloves
½ Tablespoon knorr chicken or vegetable flavor
½ teaspoon kosher salt
1 teaspoon dried oregano
½ teaspoon black pepper

Toppings

Mexican Crema
queso fresco
Avocado
red or white onion slices

Instructions

Make the sauce

In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic plus all of the spices. Puree for one or two minutes until everything is pureed well.
Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
Taste and adjust salt & pepper.

Make the chilaquiles

While the sauce is cooking, fry or bake the tortillas
In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.

*Ana's Notes:

Chilaquiles are better made with old tortillas than with fresh ones. If you only have fresh tortillas they will work too. Just take them out of the bag and let them get stale for a few hours.

1) You can bake or fry the tortillas ahead of time.

2) If the sauce comes out too dense, add a little more cooking water from the tomato/chile. It has to be runny because the tortillas are going to absorb some of the liquid from the sauce

3) For mild Chilaquiles, do not add the chile de arbol.

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NUTRITION

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.

Authentic Chilaquiles Rojos

Ingredients

FOR THE SAUCE (MAKES A LITTLE BIT OVER TWO CUPS OF SALSA)