Chilaquiles Rojos

These Chilaquiles Rojos have that delicious first-bite crisp of freshly fried tortillas and are smothered in the perfect homemade red salsa! Comforting, bold, and better than any brunch spot.

Topped with sunny side up eggs with creamy yolks, cotija cheese, buttery avocado, and cilantro! Pair with a tall glass of passion fruit juice for the perfect breakfast!

Chilaquiles Rojos

I love some Chilaquile Rojos for breakfast *BUT* they gotta have the perfect bite: you know when the tortillas have that satisfying crisp when you first bite into them but they’re also coated in lots of salsa? Yeah, that’s what we’re making!

These Chilaquiles Rojos are:

• Perfectly crispy when you first bite into them, not soggy and not too crunchy!
• Packed with flavor.
• Coated in homemade red salsa.
• Deliciously spicy.
• Easy to make!
• Perfect for brunch, breakfast, or dinner!
• Topped with eggs, avocado, cilantro, and cotija cheese!
• Naturally gluten-free.

What are the ingredients for Chilaquiles Rojos

Plum tomatoes. This is the base of your salsa roja or red sauce so make sure to use good quality plum tomatoes.

Onion. Use white onion for this recipe.

Jalapeño or serrano pepper to add that bold smoky flavor, serrano peppers are usually spicier so if you like extra spice, go with that. You can also add some chiles de arbol for an even spicier sauce since they’re even spicier than serrano peppers and jalapeños.

Garlic, fresh cloves.

Epazote, optional but traditional. You just use a sprig and add it to the sauce when it’s cooking so it blooms!

Corn tortillas. I’ve seen these with both white and yellow corn tortillas, I make them with yellow ones. I don’t recommend using flour tortillas because they don’t have lots of flavor and aren’t as thick so they won’t hold the crispiness and will turn soggy as soon as you add the sauce and serve them.

Oil, for frying the tortillas. I use canola, sunflower, or vegetable oil!

Toppings: eggs, avocado, cilantro, cotija (or feta cheese), radish or pickled red onions. These are all to taste so pick whatever you’d like!

How do you make Chilaquiles from scratch

STEP ONE: Fry the corn tortillas. Add 1/2-inch (1 cm) oil to a skillet and heat until hot. Cut the tortillas in triangles then add them to the oil in 2-3 batches. Fry until golden and crispy on both sides (about 2-3 minutes per side).

Transfer to a plate lined with paper towels to absorb any extra oil. Sprinkle with salt. Discard any extra oil and keep about 1 tablespoon oil in the skillet for step 4.

STEP TWO: Char the vegetables. The first step to a good red salsa with a bold smoky flavor is to char the veggies. Preheat a skillet with no oil on it or a grill until hot then add the whole veggies with peel on and cook until charred, flipping 2-3 times so most of the sides of your veggies are charred.

STEP THREE: Make the red salsa. Transfer the hot veggies to a blender with the water and blend until smooth. Pour through a fine mesh sieve to remove any bigger bits and seeds.

STEP FOUR: Cook the salsa. Heat the same skillet where you fried the tortillas and kept some of the oil, pour in the salsa, add the epazote sprig (if using) and cook for 5-10 minutes or until bubbly and thickened then turn off the heat. Remove the epazote from the sauce.

STEP FIVE: Add the fried tortillas to the prepared red salsa, toss until coated and remove from the heat. Do not cook the salsa with the tortillas or they will turn soggy. Serve immediately with your favorite toppings!

Expert Tips from My Kitchen

• If using chiles de arbol, char them quickly for just a minute or they will burn and you’ll get a strong bitter flavor.
• Add a dollop of Mexican cream or sour cream to the red salsa once it’s thickened for a creamier sauce (or use as topping).
• Make the salsa ahead of time and reheat in the morning for a quicker traditional Mexican breakfast!
• Serve with refried beans, shredded beef or chicken for more proteins.
• If you’re looking for a healthy Chilaquiles recipe try air-frying or baking the corn tortillas for 8-10 minutes at 400F (200C).

Make-Ahead and Storing Instructions

Make-Ahead Instructions: You can make the salsa up to 2-3 days ahead of time (step 2 through step 4) and store covered in the refrigerator, then reheat when ready to use. I don’t recommend frying the tortillas or soaking them with the sauce ahead of time as they’ll turn super soggy!

Storing Instructions: You can store these but they will turn soggy. Store covered in the refrigerator then reheat until hot. Chilaquiles are best enjoyed as they’re made!