Name: Chilaquiles Rojos Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 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)

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This Mexican chilaquiles rojos recipe makes for an amazing flavorful breakfast!

Try it and it will soon become your most requested breakfast recipe.

This chilaquiles rojos recipe is so good and filling on its own.

Some cooks like to add shredded chicken or serve fried eggs on top of the chilaquiles but I really feel that it isn’t necessary.

If you like salsa verde then you’ll definitely like chilaquiles verdes.

All chilaquiles needs are a few good garnishes like queso fresco and cilantro.

What are Chilaquiles Rojos?

Chilaquiles rojos or red chilaquiles are fried tortilla chips simmered in a delicious red sauce until just slightly softened.

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.

How to Make Chilaquiles Rojos

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.

Don’t let them simmer too long or they will get soggy.

The chilaquiles are now ready to be served.

Immediately transfer them to the serving plates to prevent them from getting soggy.

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.

Thank you so much for visiting!

Don’t forget to check out my Latin American Foodies Facebook group where you can share photos and recipes of the delicious food you make at home!

Try some of my other breakfast recipes

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4.59 from 24 votes

Chilaquiles Rojos Recipe

Chilaquiles rojos make for an amazing Mexican breakfast

Course Breakfast

Cuisine Mexican

Keyword breakfast, meatless, meatless monday

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4

Calories 212 kcal

Author Carissa

Ingredients

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

Instructions

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.