Chilaquiles rojos is the red version of chilaquiles, as opposed to chilaquiles verdes, the green version. It’s a simple Mexican breakfast that’s like a deconstructed version of enchiladas, topped with fried eggs, cheese, crema, and cilantro.
Like chilaquiles verdes, there are as many versions of chilaquiles rojos as there are cooks that make it. This recipe is just my favorite version.
My version uses a chipotle pepper to add some depth to the sauce. If you prefer, you can replace it with another guajillo pepper and 1/8 tsp. cayenne pepper.
As to the corn tortillas, I prefer brushing the oil on them then baking them rather than frying them in a pan. It’s a lot easier, and it tastes about the same.
If you don’t want to bother making your own tortilla chips, you can buy thick tortilla chips from the store and substitute them.
I don’t recommend buying them from the store if you can help it, though.
I haven’t found tortilla chips at the store that taste near as good in chilaquiles.
- Try one of our 12 salsa recipes to help you master Taco Night.
Chilaquiles Rojos for Breakfast
I highly recommend making the sauce the night before, then gently reheating it in the morning. It’s a lot of work first thing in the morning, otherwise.
You can even make a double batch to cover a couple of mornings if you like.
Additionally, if you leave the tortillas on the counter overnight to dry, they’ll fry up crispier and hold more of their texture in the sauce.
If you do that, all you’ll have to do in the morning is fry a couple of eggs, make the tortilla chips (or substitute store-bought), bring the sauce to a simmer, and fold in the chips.
It’s an excellent, hearty breakfast to start your day.
A final note on this recipe; the red sauce is mild. If you want more heat, consider adding a serrano chile or two and/or leaving the seeds in chipotle chile.
Chilaquiles Rojos – Red Chilaquiles
- 4 dried guajillo chiles
- 1 lb. roma tomatoes
- 1 tsp. Kosher salt
- 3 cloves garlic - peeled
- 1/3 cup white onion - roughly chopped
- 2 tbsp. vegetable oil
Totopos (Tortilla Chips)
- 10 corn tortillas
- 4 tbsp. vegetable oil - for brushing
- 2 tsp. Kosher salt
- 4 large eggs - for frying
- 1/4 cup queso fresco - crumbled (or substitute feta)
- 2 tbsp. cilantro - chopped
- 1/4 cup Mexican crema - or substitute sour cream
- 1/4 cup white onion - finely diced
- Stem and core tomatoes and stem, de-vein, and de-seed the chiles.
- Preheat broiler to high, then roast the tomatoes until blackened on all sides.
- Lightly toast the guajillo chiles on a comal or in a pan.
- Meanwhile, bring a small pot of water to a boil, then reduce to a simmer and add the chiles. Let sit covered for 15 minutes. Drain.
- Add tomatoes, chiles, salt, garlic, and white onion to a blender and blend until smooth.
- Heat the oil in a skillet over medium-high and add the puree (a splatter screen will be helpful here). Fry for 5 minutes, stirring often. Remove from heat and set aside.
Totopos (Tortilla Chips)
- Preheat oven to 425 degrees.
- Brush the tortillas on both sides with the oil, then cut into 6ths (three cuts across each). Place on a baking sheet in a single layer, then sprinkle lightly with kosher salt.
- Bake for 5 minutes until lightly browned and somewhat crispy.
- Return the sauce to medium-high heat and bring to a boil. Stir in the tortilla chips and cook, stirring constantly, until the tortillas begin to slightly soften. 5 minutes.
- Top with crumbled queso fresco (or substitute feta), fried eggs, Mexican crema (or sour cream), and chopped cilantro
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