How do I prevent my chilaquiles from getting soggy?

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.

Can I use store-bought tortilla chips?

Yes, you can. For best results, choose a thick, restaurant-style tortilla chip that can hold up to the sauce without quickly turning to mush. Light, thin chips are not recommended.

What is the difference between chilaquiles and migas?

While both use tortillas and eggs, the preparation is different. In chilaquiles, fried tortillas are simmered in salsa. In Tex-Mex migas, tortilla strips are scrambled directly with the eggs.

Are Chilaquiles Rojos healthy?

Chilaquiles can be part of a balanced diet. They offer complex carbs, fiber, and protein. However, they are traditionally high in fat and sodium due to the fried chips and toppings. For a healthier version, you can bake the tortillas instead of frying and use toppings like avocado and black beans in moderation.

How many calories are in one serving of Chilaquiles Rojos?

A typical serving of this recipe contains approximately 450-550 calories, depending on the amount of oil absorbed and the quantity of toppings like cheese and crema used.

Can I make the salsa ahead of time?

Absolutely! The roja salsa can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. This makes assembly much quicker when you're ready to eat.

Chilaquiles Rojos

Ingredients

For 4 servings

12 pcs Corn Tortillas (Day-old tortillas work best as they have less moisture and fry up crispier.)

1 cup Canola Oil (For frying the tortillas. Any neutral high-smoke point oil works.)

4 pcs Roma Tomatoes (Medium-sized, about 400g total.)

0.5 pcs White Onion (Roughly chopped for the salsa.)

2 cloves Garlic (Peeled.)

2 pcs Guajillo Chiles (Stems and seeds removed.)

2 pcs Ancho Chiles (Stems and seeds removed.)

1.5 cup Vegetable Broth (Or chicken broth.)

1 tsp Mexican Oregano (Has a more floral, citrusy note than Mediterranean oregano.)

1 tsp Salt (Adjust to taste.)

4 pcs Eggs (Large, for topping.)

0.5 cup Cotija Cheese (Crumbled, for garnish. Feta is a possible substitute.)

0.5 cup Mexican Crema (For garnish. Sour cream thinned with a little milk can be substituted.)

0.25 cup Red Onion (Thinly sliced, for garnish.)

0.25 cup Cilantro (Freshly chopped, for garnish.)

Instructions

Prepare the Salsa Base

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.
Place the toasted chiles in a heatproof bowl and cover with hot water. Let them soak for 20-30 minutes until fully softened.
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.

Blend and Cook the Roja Salsa

Drain the softened chiles, reserving a little soaking water if desired. Add them to a blender.
Using a slotted spoon, transfer the boiled tomatoes, onion, and garlic to the blender.
Add 1.5 cups of vegetable broth, Mexican oregano, and salt. Blend on high for 1-2 minutes until the salsa is completely smooth.
For an extra-smooth texture, you can strain the salsa through a fine-mesh sieve into a bowl.
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.

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.

This mexican recipe takes 45 minutes to prepare and yields 4 servings. At 678.7 calories per serving with 21.7g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.

Chilaquiles Rojos

Ingredients

Nutrition per Serving

Instructions

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About This Chilaquiles Rojos Recipe

Pro Tips

Recipe Variations

Chilaquiles Verdes

Add Protein

Vegan Chilaquiles

Baked Version

Health Benefits

Rich in Antioxidants

Source of Complex Carbohydrates

Provides Complete Protein

Frequently Asked Questions