Add this Chilaquiles Rojos to your weekend breakfast meal plan! This simple authentic Mexican recipe starts with a salsa roja made from chiles and tomatoes, mixed with crunchy tortilla strips. Go crazy with the toppings! Traditionally these are made with avocado, cilantro, and queso fresco (or cotjia cheese), but add whatever you’d enjoy on nachos.
Looking for toppings to pair with your dishes? Try this Avocado Salsa Verde or my favorite Mexican Cabbage Salsa.
An Authentic and Delicious Breakfast
Breakfast is always something I look forward to when I travel. Enjoying a slow morning, a delicious meal, and coffee in a new place is a great way to relax.
In Mexico, my breakfast of choice is Chilaquiles. Corn tortillas are fried until crisp, and smothered in the most delicious red sauce. The toppings basically turn your breakfast into nachos.
This lighter version features an authentic homemade salsa rojo (so flavorful and it’s very quick to make!), and lightly stir-fried or baked tortilla strips. Sit down to breakfast, and let the flavors transport you to the beach.
Use whatever toppings you love! Avocado slices, fresh chopped cilantro, tomatoes, radishes, and cotija cheese are popular options.
Serve this traditional Mexican breakfast topped with a fried egg!
Add protein to make it a complete meal.
- A fried egg (or add scrambled eggs or poached eggs!)
- Carne Asada
- Shredded Chicken (try this Chicken Carnitas for dinner and use the leftovers for breakfast!)
- Sofritos (tofu) or black beans for a vegetarian option!
What You’ll Need
Salsa Roja (Tomato and Chile Sauce)
- Dried Chiles Guajillo (guajillo chiles are mild. They are found in the Mexican section or most grocery stores.)
- Dried Chile de árbol (these are the spicier chiles. Use 1 more or 1 less for a spicier or milder salsa rojo)
- Avocado Oil or Olive Oil
- Yellow Onion
- Fresh Garlic Cloves (or sub garlic powder)
- Mexican Oregano (this inexpensive spice is found near the dried chiles in grocery stores and the flavor is different than an Italian oregano. It’s worth seeking out!).
- Cumin
- Tomato Paste
- Chicken Broth (sub vegetable broth for a vegetarian or vegan version)
- Lime Juice
- Sea Salt
Chilaquiles Rojos
- Corn Tortillas (learn how to make homemade corn tortillas here)
- Avocado Oil
- Cotija Cheese (optional topping – omit for dairy free!)
- Avocado (optional topping, but this makes the dish for me!)
- Cilantro
- Cherry tomatoes or Sliced Radish (optional, to garnish)
- Eggs or Chicken (optional)
- Sour Cream, or Crema (Mexican Cream)
My Sharp Induction Cooktop has the best features for making a variety of meals, including this Chilaquiles recipe!
The top is so easy to clean! After I’ve made red salsa and fried tortillas, the spatter of salsa and oil comes off the top with the spray of my cleaner and a kitchen towel. No scrubbing is required, and no burners to remove and clean around.
How to Make Chilaquiles Rojos (Red Chilaquiles)
Step 1: Soak the chiles in hot water while preparing other ingredients.
Step 2: In a large skillet, add avocado oil, onion, and garlic cloves. Saute for about 10 minutes over medium heat to soften.
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- Step 1
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- Step 2
Step 3: Into the skillet, add the spices, salt, tomato paste, soaked chiles, and chicken broth. Bring to a simmer, and let cook for about 15 minutes.
Step 4: While the sauce is simmering, cut tortillas into strips or wedges. Tortilla wedges are a more popular shape but I find the strips crisp up easier in a skillet.
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Step 5: Into a skillet, add half of the avocado oil and half of the tortilla strips. Stir fry the tortilla strips over medium heat until they are crisp. Remove from the skillet, and repeat with the remaining tortilla strips. The oil is not enough to deep fry the strips, but should coat them to give them a similar flavor.
*Alternately, add the tortilla strips to a large baking pan and spray with avocado oil. Bake at 400º F for 10-12 minutes until they are golden brown and crisp.
Step 6: Add the tomato and chile mixture, along with lime juice, into a blender and process until very smooth.
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Step 7: Add the crispy tortilla strips to a large pan.
Step 8: Drizzle the sauce over the tortillas. Some people will toss to evenly coat the strips, but I prefer some around the edges to not have sauce so they stay more crisp.
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Step 9: Garnish with avocado, cotija cheese, cilantro, cherry tomatoes, or thinly sliced radish.
Step 10: Serve as is, or top with sunny side eggs or shredded chicken, or other preferred protein.
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Substitutions and Variations
How to Serve this Chilaquiles Recipe
Chilaquiles are traditionally served with beans in Mexico. Add a side of black beans or refried beans if you enjoy them with your meals!
Chilaquiles Verdes (Green Salsa Chilaquiles)
Another popular version of chilaquiles is one with made with a green sauce, or salsa verde. Easily turn this recipe into Chilaquiles Verdes with this Salsa Verde or Pipian Verde (Green Mole).
Store Bought Tortilla Chips
Save time by using store-bought tortilla chips topped with this homemade red salsa and your favorite toppings. Choose tortilla chips that are similar to the kind you get in a Mexican restaurant for the best flavor.
Flour Tortillas
Can you substitute flour tortillas? This Mexican dish is traditionally made with corn tortillas, but this is a matter of personal preference. If you have flour tortillas that you enjoy using, they will crisp up when stir-fried with avocado oil or baked sprayed with a little oil.
How to Store Leftover Chilaquiles
Chilaquiles are best served right after topping the tortilla wedges in salsa. This way they still have some crunch as the sauce is soaked up.
If making more than you will serve, store the leftover tortillas separately from the salsa. Store leftover salsa roja in an airtight container in the refrigerator for up to a week. Crisp tortillas can be stored at room temperature in an airtight container.
Reheat the salsa, and pour over crisp tortillas to serve.
Authentic Chilaquiles Rojos
A traditional Mexican breakfast, corn tortillas are lightly fried until crisp, and topped with a delicious red salsa. The best part of these are the toppings! Add avocado, cilantro, cheese, and a protein of choice!
Ingredients
- Salsa Roja
- 2 Guajillo Chiles
- 2 Chiles de Arbol +1 for spicier, -1 for a more mild dish
- 2 tablespoons avocado oil or olive oil
- 1 yellow onion peeled and quartered
- 2 cloves garlic peeled
- 2 cups chicken broth
- 2 tablespoons tomato paste
- 1/2 teaspoon sea salt
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1 tablespoon lime juice
- Chilaquiles + Topping Suggestions
- 10 corn tortillas cut into wedges or strips
- 1/4 cup avocado oil for frying
- avocado optional, to top
- cilantro chopped, optional
- cotija cheese or queso fresco, optional
- cherry tomatoes optional, to top
- sour cream optional
- eggs, chicken, or carne asada optional, to top
Instructions
Salsa Roja
Soak the chiles in hot water while preparing other ingredients.
In a large skillet, add avocado oil, onion, and garlic cloves. Saute for about 10 minutes over medium heat to soften.
Into the skillet, add the spices, salt, tomato paste, soaked chiles, and chicken broth. Bring to a simmer, and let cook for about 15 minutes.
Add the tomato and chile mixture, along with lime juice, into a blender and process until very smooth.
Chilaquiles
While the sauce is simmering, cut tortillas into strips or wedges. Tortilla wedges are a more popular shape but I find the strips crisp up easier in a skillet.
Into a skillet, add half of the avocado oil and half of the tortilla strips. Stir fry the tortilla strips over medium heat until they are crisp. Remove from the skillet, and repeat with the remaining tortilla strips. The oil is not enough to deep fry the strips, but should coat them to give them a similar flavor.
Add the crispy tortilla strips into a large pan.
Drizzle the sauce over the tortillas. Some people will toss to evenly coat the strips, but I prefer some around the edges to not have sauce so they stay more crisp.
Garnish with avocado, cotija cheese, cilantro, cherry tomatoes, or thinly sliced radish.
6. Serve as is, or top with sunny side eggs or shredded chicken, or other preferred protein
