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A plate with chilaquiles rojos with a fried egg and beans on the side.
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Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe

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!
Course Breakfast & Brunch, Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 298kcal
Author Ana Frias

Equipment

  • Blender
  • Medium saucepan

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

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.
    3 roma tomatoes, ⅓ onion, 2 guajillo chiles, 2 garlic cloves, 2 or 3 chiles de arbol
  • In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic, bullion plus all of the spices. Puree for one or two minutes until everything is pureed well.
    ½ Tablespoon knorr, ½ teaspoon kosher salt, 1 teaspoon dried oregano, ½ teaspoon black pepper
  • 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.

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. 

Nutrition

Serving: 1plate | Calories: 298kcal | Carbohydrates: 35g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 268mg | Potassium: 135mg | Fiber: 7g | Sugar: 6g