Go Back

Chilaquiles Rojos

A vibrant and comforting dish that beautifully combines crispy tortillas with a rich and savory red sauce, perfect for busy mornings or lazy brunches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Red Sauce
  • 2 pieces Guajillo Chiles Remove seeds and stems for a mild, smoky flavor.
  • 4 pieces Roma Tomatoes Juicy and sweet for the sauce base.
  • ¼ cup White Onion Aromatic and slightly sweet.
  • 2 cloves Garlic Adds aroma and taste.
  • 1 teaspoon Chicken Bouillon Or use salt for seasoning.
  • 1 piece Chile de Arbol (Optional) For those who prefer a spicier sauce.
  • 4 cups Water Used to cook and blend the sauce ingredients.
For the Chilaquiles
  • 20 pieces Corn Tortillas Cut into triangular pieces.
  • 1 tablespoon Oil or Cooking Oil Spray For crispy texture.
  • Salt to taste For seasoning.
  • 1 piece Fried Egg Per serving for richness.
  • ½ cup Cotija or Feta Cheese Crumbles For creamy, salty flavor.
  • ¼ cup Chopped Onion For garnish.
  • ¼ cup Chopped Cilantro For garnish.

Method
 

Preparation
  1. Place the tomatoes, chiles, onion, and garlic into a saucepan. Fill the pot with enough water to cover the ingredients.
  2. Bring the pot to a light boil, then reduce the heat and let it simmer for about 10 minutes to soften the chiles.
  3. After 10 minutes, use a slotted spoon to remove the cooked ingredients and transfer them to a blender. Add the chicken bouillon or salt for seasoning.
  4. Blend the mixture until smooth. If it's too thick, add a little water to achieve your desired consistency.
Cooking the Tortillas
  1. Cut the corn tortillas into 8 triangular pieces and arrange them on a well-greased baking sheet.
  2. Spray or brush the tops with cooking oil and season with salt. Bake in a preheated oven at 400°F for 15 minutes.
Combining the Ingredients
  1. In a skillet, heat a bit of oil and add the blended red sauce, bringing it to a light simmer.
  2. Carefully add the crispy tortilla chips and toss until well-coated. If preferred, cover the skillet for a minute to soften the chips slightly.
  3. Serve immediately, garnished with cotija cheese, chopped onion, and cilantro. Top each serving with a fried egg.

Notes

To get extra crispy tortilla chips, ensure each piece is well-coated in oil before baking. You can fry them for a traditional method. Adding lime juice over the finished dish brightens the flavors even more. For a vegetarian version, omit the chicken bouillon and use vegetable bouillon.