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!
Ingredients
- 12 small corn tortillas (I use yellow corn tortillas but you can also use white corn)
- Oil (for frying)
- 4 tomatoes
- 1 jalapeño or serrano pepper or some chiles de arbol
- 1-2 cloves garlic
- 1/4 medium white onion
- 1 sprig epazote (optional)
- Toppings: eggs, avocado, cilantro, cotija or feta cheese, radish or pickled red onions.
Instructions
- 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.
- 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.
- 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.
- 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!
- 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!
Notes
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!
Nutrition
Calories: 1187kcalCarbohydrates: 41gProtein: 6gFat: 114gSaturated Fat: 9gPolyunsaturated Fat: 33gMonounsaturated Fat: 71gTrans Fat: 0.4gSodium: 42mgPotassium: 456mgFiber: 7gSugar: 4gVitamin A: 1041IUVitamin C: 18mgCalcium: 79mgIron: 1mg
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