Description
Chilaquiles Rojos is a traditional Mexican breakfast dish featuring crispy tortilla wedges simmered in a flavorful red salsa, topped with creamy queso fresco, crema, fresh herbs, and optional protein like shredded chicken and fried eggs. This easy-to-make recipe offers a perfect balance of textures and bold flavors, making it a popular choice for a comforting and satisfying brunch.
Ingredients
Scale
Tortillas
- 12 corn tortillas, cut into wedges
- 1/4 cup vegetable oil (for frying or baking)
Sauce
- 2 cups red salsa (store-bought or homemade)
- 1/2 cup chicken broth or water
- 2 cloves garlic
- 1/4 small onion
- 2 dried guajillo chilies, seeded and soaked (optional for deeper flavor)
- 1 tablespoon vegetable oil (for sauce)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients
- 1 cup cooked shredded chicken (optional)
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1/4 cup chopped cilantro
- 1/4 small red onion, thinly sliced
- 1 avocado, sliced (optional)
- 2 fried eggs (optional for serving)
Instructions
- Prepare the Tortillas: Heat the vegetable oil in a large skillet over medium-high heat. Fry the tortilla wedges in batches until they turn crisp and golden brown. Transfer them to paper towels to drain excess oil. For a lighter option, spread the tortilla wedges on a baking sheet and bake them at 400°F (200°C) for 12 to 15 minutes until crisp.
- Make the Sauce: In a blender, combine the red salsa, garlic cloves, small onion, soaked guajillo chilies (if using), and chicken broth or water. Blend until smooth to create a rich, flavorful sauce.
- Cook the Sauce: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Pour the blended sauce into the skillet and simmer for 8 to 10 minutes, stirring occasionally, until the sauce slightly thickens. Season with salt and black pepper to taste.
- Add Chicken: If using, add the cooked shredded chicken to the sauce and mix to coat the chicken evenly. Heat through for a minute or two.
- Combine Tortillas and Sauce: Add the crispy tortilla wedges to the skillet with the sauce. Gently fold the chips into the sauce, cooking for 2 to 3 minutes to soften them slightly while maintaining some texture. Be careful not to overcook to avoid sogginess.
- Garnish and Serve: Remove from heat and top the chilaquiles with crumbled queso fresco, dollops of Mexican crema or sour cream, chopped cilantro, thinly sliced red onion, and sliced avocado if desired. Optionally, add fried eggs on top for an authentic, hearty meal. Serve immediately while warm.
Notes
- Add the tortilla chips to the sauce just before serving to maintain a perfect balance between crispiness and softness.
- For added heat and smokiness, try blending in a chipotle pepper in adobo sauce with the salsa.
- Homemade salsa yields the best flavor, but high-quality store-bought salsa can also be used for convenience.
- Leftover chilaquiles can be refrigerated and gently reheated, but the chips may lose their crispness.
