Chilaquiles Rojos

Why this recipe works

This dish may look incredibly fancy and time consuming but it’s one of the most foolproof savory breakfasts ever.

• It’s completely customizable. We love serving chilaquiles with runny fried eggs, avocado, and cilantro on top, but the options are endless. You could add cheese, meat, roasted veggies, and more.
• Loaded with incredible flavors and textures. You have the crunch of the crispy tortillas, the creaminess from the eggs, and the richness of the salsa roja. It’s spicy, savory, and full of Mexican flavor.
• They are great for entertaining. The chips and salsa can be prepped in advance, helping you quickly throw the entire plate together immediately before a breakfast or brunch party.

Ingredients needed

These chilaquiles rojos are so easy, and besides the tortillas, tomatoes, and spices, nothing else is needed to make. Here is what you’ll need:

• Corn tortillas. I highly recommend using soft corn tortillas and frying them in olive oil rather than using a bag of tortilla chips (though that is an option if you’re short on time).

Salsa roja (red sauce)

• Tomatoes. For the best flavor and the right amount of acidity, use roma, beefsteak, or cherry tomatoes to make the salsa roja.
• Shallot. This gives the salsa a mild bite. You could also use yellow or white onion here.
• Jalapeno. For a milder salsa, scoop out the inner veins and seeds before adding the jalapeno.
• Garlic. Fresh garlic cloves are a must.
• Spices. Salt, pepper, and red pepper flakes.
• Olive oil. To fry the tortillas and add fat and flavor to the salsa.
• Vegetable broth. It adds volume and a rich flavor.Toppings
  • Fried eggs
  • Avocado
  • Cilantro

  How to make chilaquiles rojos

  Breakfast chilaquiles are so easy: just remember to adjust the number of tortillas depending on how many you plan to serve this to.

  Fry the tortillas: Heat the oil in a skillet over medium heat. Once hot, add a single layer of tortillas and fry on both sides until crispy. Transfer to a paper towel-lined plate to drain, then repeat with the rest of the tortillas.

  

  Make the salsa roja: Blend the tomatoes, garlic, jalapeno, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth in a blender until smooth.

  

  Thicken salsa roja: Add more oil to the now empty skillet and heat over medium heat. Pour in the salsa and bring it up to a simmer until it thickens.

  

  Simmer the tortillas in the salsa: Stir a handful of the tortilla chips at a time into the salsa. Repeat until all of the tortilla chips are coated, then take the skillet off of the heat.

  

  Fry the eggs: Fry the eggs in a separate skillet until they’re just the way you like them.

  Plate and serve: Plate the chilaquiles and top them with the fried eggs, avocado, and cilantro. Enjoy!

  How to make chilaquiles verdes

  Did you know you can make chilaquiles verdes with one simple ingredient swap? Here is how to do so:

  1. Prep the tortillas as instructed.
  2. Swap out the tomatoes for tomatillos for the salsa.
  3. Assemble and enjoy.

  Be sure to remove any pits or stalks from the tomatillos before making the salsa.

  Tips to make the best recipe

  • Wait until the last minute to assemble: Chilaquiles should be soft but never soggy. To avoid soggy chips, wait to coat them in sauce and add the toppings until right before you’re ready to serve them.
  • How to cut the tortillas into perfect triangles: Stack 4 to 5 tortillas on top of each other. Use a sharp knife to cut them into 6 wedges, just as you would a pizza. Repeat with the remaining tortillas.
  • Use a blender or food processor to make the sauce: Sure, you may like chunky salsa but this recipe works best when the salsa is as smooth as possible.

  Variations

  You can put your spin on this classic Mexican breakfast using any of these tasty variations:

  Tortillas. Instead of corn tortillas, use flour or grain-free tortillas. Store-bought tortilla chips also work but leave them out overnight so they become slightly stale and don’t become soggy when simmered in the salsa.

  Salsa. Save time by making chilaquiles with your favorite store-bought red salsa or a good quality salsa verde instead.

  Cheese. Sprinkle cheese over the saucy chips, then pop them under the broiler until it melts. Try queso fresco, cotija cheese, a shredded Mexican blend, or Monterey Jack.

  Meat. Top the chips with shredded chicken, chorizo, barbacoa, chopped carne asada, fajita shrimp, taco-seasoned ground beef, carnitas, or vegan-friendly sofritas.

  Toppings. Remember: if it’s good on tacos or nachos, it’s good on chilaquiles rojos. Load your plate of chips with all of your favorites, like shredded lettuce, diced tomatoes, fresh or pickled red onion, pico de gallo, black olives, jalapeno slices, fresh corn salsa, refried beans, black beans, bell peppers, guacamole, sour cream, and more.

  Storage instructions

  To make ahead: You can save time by pureeing and thickening the homemade salsa roja up to 1 week in advance. Store it in an airtight container in the fridge or in the freezer for up to 3 months. You can also fry up the tortillas a day ahead.

  To store: This dish is best enjoyed immediately but if you end up with leftovers, store them in an airtight container in the fridge for 1 to 2 days.

  

  Ingredients

  • ▢8 corn tortillas cut into triangles
  • ▢1 tablespoon olive oil

  SALSA ROJA

  • ▢4 small tomatoes
  • ▢2 cloves garlic
  • ▢1 jalapeno
  • ▢1 small shallot
  • ▢1/2 teaspoon salt
  • ▢1/2 teaspoon pepper
  • ▢1/4 teaspoon red pepper flakes
  • ▢1` teaspoon olive oil
  • ▢1 cup vegetable broth

  TO SERVE

  • • ▢4 large eggs

  Instructions

  • Add some oil to a non-stick skillet and place over medium heat. Once hot, add a single layer of tortillas and pan fry for a minute on each side until crispy. Repeat the process until all the tortillas are fried up.
  • In a high speed blender or food processor, add the tomatoes, garlic, jalapeño, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth and blend until smooth.
  • Add some oil to a non-stick skillet and place over medium heat. Once hot, add the salsa Roja and and cook for 7-10 minutes, until it has thickened up.
  • Slowly add in the tortilla chips and stir them through the salsa, until fully coated. Remove from the heat.
  • In a clean pan, add some oil and place over medium heat. Once hot, add 3-4 eggs and fry them to the desired doneness.
  • Divide the chilaquiles among four bowls and top with the fried eggs, avocado, and cilantro.

  Notes

  TO MAKE AHEAD: You can save some time by pureeing and thickening the homemade salsa roja up to 1 week in advance. Store it in an airtight container in the fridge or in the freezer for up to 3 months. You can also fry up the tortillas a day ahead.

  TO STORE: This dish is best enjoyed immediately but if you end up with leftovers, store them in an airtight container in the fridge for 1 to 2 days.