This Mexican chilaquiles rojos recipe makes for an amazing flavorful breakfast!
If you like migas then you should definitely give this one a try.
It will soon become your most requested breakfast recipe.
These chilaquiles rojos are truly a simple, humble yet incredibly delicious meal.
This humble dish is made from just a handful of ingredients yet it is surely impressive.
It’s a very inexpensive meal so it’s perfect for families on a budget.
What are chilaquiles made of?
This chilaquiles rojos recipe is made of fried tortilla chips simmered in a delicious sauce made from dried chilies until just slightly softened.
This recipe calls for a red sauce.
I also have a chilaquiles verdes (green chilaquiles) recipe you can check out as well.
If you like salsa verde then you’ll most definitey like green chilaquiles.
The way the red sauce is made will vary between cooks.
I make mine with guajillo chilies, roma tomatoes, garlic and onion.
It is simple but really good and flavorful.
Are chilaquiles spicy?
This recipe is not spicy however if you’re looking for some heat I suggest you add one arbol chili to the sauce.
Arbol chilies are very spicy so one will probably be enough for most people.
How to Make Chilaquiles
The first step is to make the sauce.
I used four guajillo chilies and four roma tomatoes.
Remove the seeds from the chilies.
Now bring the chilies and tomatoes to a boil over medium high heat.
Boil them for about 10 minutes.
The skins of the tomatoes should be peeling by now.
Transfer the chilies and tomatoes to a blender with about 1/2 cup of water.
Add one garlic clove and 1/4 of a white onion to the blender as well.
Blend for a couple of minutes until you have a smooth sauce.
Add 2 tbs of vegetable oil to a pot over medium heat.
I used the same pot I used to boil the chilies and tomatoes. I just rinsed and dried it.
Once the oil is hot and sizzles pour in the sauce.
Season the sauce with a little salt to taste.
Then Let fry for a few minutes then reduce the heat to low and let simmer for about 10 minutes.
The next step is to make the tortilla chips.
I did not take photos of this step because I already have a post that tells you step by step exactly how to do this.
You can find it here.
Add the tortilla chips to the red sauce and let simmer for just a couple of minutes until the chips are just ever so slightly softened.
The chilaquiles are now ready to be served.
How do you keep chilaquiles from getting soggy?
After adding the tortilla chips to red sauce let them simmer for just a couple of minutes until they are covered in the sauce.
Afterwards immediately transferring the chilaquiles to their serving plates will help keep them from getting soggy.
How do you eat chilaquiles?
All chilaquiles really need in my opinion is some crumbled queso fresco, diced onion, cilantro and sliced avocado if you have it.
Some people like to serve them with a fried egg on top.
I sometimes serve it that way and I must say it’s pretty amazing!
Some people also like to add shredded chicken.
That would be a great way to use up leftover chicken.
Chilaquiles are best eaten straight away.
So I wouldn’t recommend making enough for leftovers.
Chilaquiles Rojos Recipe
Chilaquiles rojos are simply amazing!
Yes it does involve two steps (making the sauce and tortilla chips) but those steps don’t take very long at all.
Chilaquiles make an amazing breakfast or brunch.
I would even serve them as dinner for a meatless Monday.
I really hope you enjoyed this recipe.
If you did please give it a rating below.
And let me know what you think of it in the comments below.
Don’t forget to check out my Latin American Foodies Facebook group.
It’s a place where you can share photos and recipes of the delicious food you make at home and get inspiration for your next cooking adventure.
I’d love to see you there!
Thank you so much for visiting, see you soon!
Looking for more delicious recipes? Try these:
Chilaquiles Rojos Recipe
Chilaquiles rojos make for an amazing Mexican breakfast
- 4 guajillo chilies seeds removed
- 4 roma tomatoes
- 1 clove garlic
- 1/4 white onion
- 2 tbs vegetable oil
- 9 corn tortillas
- diced onion garnish
- cilantro garnish
- queso fresco garnish
Bring the chilies, tomatoes and 6 cups of water to a boil over medium high heat. Boil for 10 minutes.
Transfer the chilies, tomatoes and about 1/2 a cup of the water to a blender. Add the garlic clove and the piece of onion to the blender. Blend for a couple of minutes until you have a smooth sauce.
Heat up the 2 tablespoons of vegetable oil in a pot over medium heat. Once the oil is hot and sizzles add the sauce and let fry for a couple minutes. Season with a little salt to taste. Then reduce heat to low and simmer for about 10 minutes.
Make the tortilla chips while the sauce is simmering. When they’re done put them all in the pot with the sauce. Stir to make sure they are all coated in sauce. Do it carefully so they don’t break. Let them simmer for just a couple of minutes. Not too long or they will get soggy.
Serve the chilaquiles. Garnish with diced onion, cilantro and queso fresco.
Here are some other delicious breakfast recipes from some amazing blogs
Shredded Pork Chilaquiles with eggs – I Just Make Sandwiches
Mexican Omelet Recipe with Guacamole – Smart Fun DIY