Chilaquiles Rojos
Crispy, homemade tortilla chips are simmered in a rich, smoky red chile salsa until perfectly tender-crisp. Topped with tangy cotija cheese, cool crema, and a sunny-side-up egg, this is the ultimate Mexican comfort food for breakfast or brunch.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Salsa Base
- b.Heat a dry skillet (comal) over medium heat. Toast the de-stemmed and de-seeded guajillo and ancho chiles for 30-60 seconds per side until fragrant and slightly pliable. Be careful not to burn them, or the salsa will be bitter.
- c.Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 20-30 minutes until fully softened.
- d.Meanwhile, in a small saucepan, combine the tomatoes, half onion, and garlic cloves. Cover with water, bring to a boil, and cook for 10-12 minutes until the vegetables are very soft and the tomato skins are splitting.
- 2
Step 2
- a.Blend and Cook the Roja Salsa
- b.Drain the softened chiles, reserving a little soaking water if desired. Add them to a blender.
- c.Using a slotted spoon, transfer the boiled tomatoes, onion, and garlic to the blender.
- d.Add 1.5 cups of vegetable broth, Mexican oregano, and salt. Blend on high for 1-2 minutes until the salsa is completely smooth.
- e.For an extra-smooth texture, you can strain the salsa through a fine-mesh sieve into a bowl.
- f.Heat 1 tbsp of the frying oil in a wide, deep skillet over medium-high heat. Carefully pour the blended salsa into the hot oil (it will splatter). Cook, stirring frequently, for 8-10 minutes. The salsa will thicken, darken to a deep brick-red color, and become very fragrant. Reduce heat to low to keep warm.
- 3
Step 3
- a.Fry the Tortillas (Totopos)
- b.While the salsa simmers, cut the corn tortillas into 6 or 8 triangles each.
- c.Heat the remaining canola oil in a large, heavy-bottomed pan over medium-high heat until it shimmers (about 350°F or 175°C).
- d.Working in 2-3 batches, fry the tortilla triangles for 2-3 minutes, turning occasionally, until they are golden brown and crispy. Do not overcrowd the pan.
- e.Use a slotted spoon to transfer the fried chips (totopos) to a plate lined with paper towels to drain excess oil. Sprinkle lightly with salt while they are still hot.
- 4
Step 4
- a.Assemble and Serve
- b.In a separate small pan, fry the eggs to your preference (sunny-side up is traditional).
- c.Increase the heat under the salsa to medium. Add the fried tortilla chips to the simmering salsa. Gently toss to coat all the chips evenly.
- d.Cook for only 1-2 minutes, just until the chips are heated through and have softened slightly but still retain some crunch.
- e.Immediately divide the chilaquiles among four plates. Top each serving with a fried egg, a generous drizzle of Mexican crema, a sprinkle of crumbled cotija cheese, thinly sliced red onion, and fresh cilantro. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use tortillas that are a day or two old. They have less moisture and will fry up crispier.
- 2Do not over-soak the chips in the salsa. Assemble and serve immediately to prevent them from becoming mushy.
- 3Toasting the dried chiles is a crucial step that awakens their deep, smoky flavor. Do not skip it, but watch them closely to avoid burning.
- 4Frying the blended salsa in a little oil (a technique called 'sazonar') is essential for developing a deep, rich flavor and color.
- 5Feel free to add shredded cooked chicken or black beans to the salsa for a heartier meal.
- 6If you're short on time, you can use good-quality, thick store-bought tortilla chips instead of frying your own.
Adapt it for your goals.
Chilaquiles Verdes
Replace the red salsa ingredients with 1 lb tomatillos, 1/2 white onion, 2 serrano or jalapeño chiles, 2 garlic cloves, and 1/2 cup cilantro. Boil the tomatillos, onion, and chiles until soft, then blend with the other ingredients.
Add ProteinAdd Protein
Stir in 2 cups of shredded cooked chicken (pollo), beef (carne asada), or pork (carnitas) into the salsa along with the chips for a more substantial meal.
Vegan ChilaquilesVegan Chilaquiles
Omit the egg, cheese, and crema. Top with sliced avocado, black beans, pickled onions, and a vegan cashew-based crema.
Baked VersionBaked Version
For a lighter version, arrange store-bought chips in a baking dish, pour the salsa over, top with cheese, and bake at 375°F (190°C) for 10-15 minutes until bubbly. Then add other toppings.
Why this is on our healthy list.
Rich in Antioxidants
The tomatoes, garlic, and dried chiles (like ancho and guajillo) are packed with antioxidants, including lycopene and capsaicin, which help combat oxidative stress in the body.
Source of Complex Carbohydrates
Corn tortillas provide complex carbohydrates, which are a primary source of energy for the body and can help keep you feeling full and satisfied.
Provides Complete Protein
The addition of an egg and cotija cheese on top provides high-quality protein, which is essential for muscle repair, immune function, and overall body maintenance.
Frequently asked questions
The key is to use thick, sturdy, well-fried tortilla chips and to serve immediately after combining with the hot salsa. Do not let them sit in the sauce for more than a couple of minutes before plating.