In case you want to taste the real and truly comfortable Mexican breakfast, this is it. This Delicious Chilaquiles Rojos Recipe is the perfect way to start your day with a dish that is packed with flavor, texture, and tradition. It’s a classic meal for a reason.
Chilaquiles Rojos are a beloved staple in Mexican cuisine, turning simple corn tortillas into a satisfying and savory breakfast. Tossing some still hot fried tortilla chips in a bright red chile sauce which is simmered and then added your preferred toppings, you end up with a rustic yet extremely mouthwatering dish.
What Are Chilaquiles Rojos?
This, in its essence, is a dish of pieces of corn tortilla in fried and crispy form, mired in a warm salsa. For Chilaquiles Rojos, that means a flavorful red sauce, or salsa roja, made from tomatoes and dried chiles. The tortillas take up some of the sauce making them a bit soft but still with a good chew once they are in the mouth.
The greatness with this recipe is that it is very simple and versatile. It is traditionally eaten as breakfast or brunch or can be accompanied by eggs and is a great use of leftover tortillas. It’s a true taste of Mexican home cooking.
Ingredients You’ll Need
The recipe employs simple and fresh ingredients to make up this special taste. The best ingredients to use are good corn tortillas and the willingness to make the sauce out of scratch. It gives the difference to this old-time breakfast.
For the Tortilla Chips:
- A dozen corn tortillas, preferably one-day-old, triangled
- 1 cup vegetable or canola oil, for frying
For the Salsa Roja (Red Sauce):
- 2 Roma tomatoes
- 2-3 dried Guajillo chiles, stems and seeds removed
- 1/4 white onion
- 1 clove garlic
- 1 cup chicken broth or water
- 1/2 teaspoon salt
For Garnish & Toppings:
- 1/2 cup crumbled Cotija cheese or queso fresco
- 1/4 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 red onion, thinly sliced
- Fried eggs (optional)
- Avocado slices (optional)
Time & Servings
| Type | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Total Time | 35 minutes |
Serving Size: Serves 4
How to Make Chilaquiles Rojos: Step-by-Step Instructions
Be absolutely precise when it comes to these steps in order to make sure that the tortilla chips are crispy to a T and the salsa is rich and deep-tasting. The process is straightforward and rewarding, leading to a perfect plate of Chilaquiles Rojos.
Making the Red Sauce (Salsa Roja)
- Place tomatoes, Guajillo chiles, onion, and garlic in a medium saucepan and add enough water to cover everything; boil them. Simmer on medium heat approximately 10-15 minutes, or until tenderness and rehydration of the chiles.
- Get the boiled vegetables into a blender with the help of a slotted spoon. Add 1 cup of water or the water used to cook the chicken broken up or salt.
- Blend on high until the sauce is completely smooth. In case the sauce is considered to be too thick, you may add a bit of broth or water to make it the thickness you want it to be. Set the salsa aside.
Frying the Tortillas and Finishing the Dish
- Get the vegetable oil up hot in a heavy, large skillet over medium-high heat.
- You can fry the tortilla triangles a few at a time and be sure not to crowd the pan. Turn and cook another 2-3 minutes on the other side till golden brown and crisp.
- Use a slotted spoon to remove the fried tortilla chips and transfer paper towels lined framed plate for excess oil to drain.
- Pour the blended red sauce into the same skillet (you can discard most of the oil first). Simmer the sauce and heat it with about 5 min., to get the flavours together.
- Add the crispy tortilla chips to the simmering sauce. Gently stir to coat all the chips evenly. Pan-fry only a minute or two–just enough to make the chips soak up some of the sauce without getting too mushy.
- Serve the Chilaquiles Rojos immediately. Cover liberally with crumbling Cotija cheese, drizzled with crema, fresh cilantro and red onion. Have a more substantial meal by topping this with a fried egg.
Tips for the Best Chilaquiles
- Stale Tortillas: Because day-old tortillas are drier, when you fry them up they have a chance to get a nice crunch without absorbing the sauce and going mushy.
- Don’t Over-Soak the Chips: The goal is to have a mix of textures. The chips are to be covered with sauce but yet there is some bite. Serve when they are added to the salsa.
- Fry in Batch: So that the tortillas can fry up properly and perfectly crispy you should not over crowd the pan. This allows the oil temperature to remain high.
Conclusion
This Delicious Chilaquiles Rojos Recipe is more than just a meal; it’s an experience that brings authentic Mexican flavors right to your breakfast table. With crispy chips and a rich, homemade salsa, it’s a dish guaranteed to impress.
We encourage you to try making these Chilaquiles Rojos at home. If you manage to do, do us a favor and leave a comment or a review here so we know how they turned out. We love hearing from you!
Frequently Asked Questions (FAQ)
Can I use store-bought tortilla chips?
Yes, you may use commercial tortilla chips because of time-saving. Select a brand that is thick and sturdy so that it does not become soggy very easily due to the sauce. However, frying your own tortillas provides the best texture.
What is the difference between Chilaquiles Rojos and Verdes?
The main difference is the sauce. Chilaquiles Rojos are made with a red salsa from tomatoes and red chiles (like Guajillo), while Chilaquiles Verdes are made with a green salsa from tomatillos, jalapeños, and cilantro.
How do I prevent my chilaquiles from getting soggy?
The trick is serving them soon after combining the chips and the warm salsa together. The extra time it spends on the seat the more it is to absorb the sauce. Take care that your chips are extremely crisp when you put them in the sauce, too.
Ingredients
For the Tortilla Chips:
- A dozen corn tortillas, preferably one-day-old, triangled
- 1 cup vegetable or canola oil, for frying
For the Salsa Roja (Red Sauce):
- 2 Roma tomatoes
- 2-3 dried Guajillo chiles, stems and seeds removed
- 1/4 white onion
- 1 clove garlic
- 1 cup chicken broth or water
- 1/2 teaspoon salt
For Garnish & Toppings:
- 1/2 cup crumbled Cotija cheese or queso fresco
- 1/4 cup Mexican crema or sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 red onion, thinly sliced
- Fried eggs (optional)
- Avocado slices (optional)
Instructions
Making the Red Sauce (Salsa Roja)
- Place tomatoes, Guajillo chiles, onion, and garlic in a medium saucepan and add enough water to cover everything; boil them. Simmer on medium heat approximately 10-15 minutes, or until tenderness and rehydration of the chiles.
- Get the boiled vegetables into a blender with the help of a slotted spoon. Add 1 cup of water or the water used to cook the chicken broken up or salt.
- Blend on high until the sauce is completely smooth. In case the sauce is considered to be too thick, you may add a bit of broth or water to make it the thickness you want it to be. Set the salsa aside.
Frying the Tortillas and Finishing the Dish
- Get the vegetable oil up hot in a heavy, large skillet over medium-high heat.
- You can fry the tortilla triangles a few at a time and be sure not to crowd the pan. Turn and cook another 2-3 minutes on the other side till golden brown and crisp.
- Use a slotted spoon to remove the fried tortilla chips and transfer paper towels lined framed plate for excess oil to drain.
- Pour the blended red sauce into the same skillet (you can discard most of the oil first). Simmer the sauce and heat it with about 5 min., to get the flavours together.
- Add the crispy tortilla chips to the simmering sauce. Gently stir to coat all the chips evenly. Pan-fry only a minute or two--just enough to make the chips soak up some of the sauce without getting too mushy.
- Serve the Chilaquiles Rojos immediately. Cover liberally with crumbling Cotija cheese, drizzled with crema, fresh cilantro and red onion. Have a more substantial meal by topping this with a fried egg.
Notes
Tips for the Best Chilaquiles:
- Stale Tortillas: Because day-old tortillas are drier, when you fry them up they have a chance to get a nice crunch without absorbing the sauce and going mushy.
- Don't Over-Soak the Chips: The goal is to have a mix of textures. The chips are to be covered with sauce but yet there is some bite. Serve when they are added to the salsa.
- Fry in Batch: So that the tortillas can fry up properly and perfectly crispy you should not over crowd the pan. This allows the oil temperature to remain high.