Chilaquiles Rojos
Chilaquiles are crisp tortilla chips simmered briefly in a smoky red chile sauce and piled with eggs, cheese and cream. They are a favorite Mexican breakfast, and a great use for leftover chips.
- 40 minTotal time
- 4Servings
- 520kcal / serving
- 19 gProtein
The key is timing. Toss the chips in the hot sauce for under a minute so they soften on the outside but keep some crunch.
The science: why this works
- Toasting dried chiles briefly wakes up their oils and adds a smoky depth.
- Soaking the chiles softens them so they blend into a smooth sauce.
- Simmering the blended sauce in oil cooks off the raw taste and deepens the color.
- Using thick, sturdy chips keeps them from falling apart in the hot sauce.
- Serving at once keeps the chips chewy at the edges and crisp in the middle.
Toasting dried chiles
Dried chiles hold aromatic oils that turn bitter if scorched but sweet and smoky when warmed. A short toast of 20 to 30 seconds releases those compounds. Soaking afterward rehydrates the flesh so it blends smoothly.
Learn: Dried chiles: toast, soak, blend →Why chips go soggy
Tortilla chips are dry starch with tiny air pockets. Hot sauce quickly seeps in and turns them soft, then mushy. Short contact time keeps part of the chip dry, which gives you the contrast between chewy and crunchy.
Learn: Crunch against creamy →Chilaquiles Rojos
40 min · 4 servings · Mexican · Breakfast
Ingredients
Makes 4 servings
- 300 gtortilla chips, thick and sturdy
- 4dried guajillo chiles, stemmed and seeded
- 2large tomatoes, quartered
- ½white onion, roughly chopped
- 2 clovesgarlic
- 240 mlchicken or vegetable broth
- 2 tbspoil
- 4eggs
- 120 mlcrumbled queso fresco
- 60 mlMexican crema or sour cream
- ½white onion, thinly sliced
- 1 handfulcilantro, chopped
- 1 tspsalt
Method
Tips for the best result
- Use thick, restaurant-style chips; thin chips turn to mush.
- Make the sauce ahead and reheat it while the eggs cook.
- Strain the sauce through a sieve for a silkier texture.
Mistakes to avoid
- Burning the chiles makes the sauce bitter, so toast them for no more than 30 seconds per side.
- Simmering the chips too long makes them mushy, so toss them for under a minute.
- Serving later lets the chips go soft, so assemble right before eating.
Variations and swaps
- Chilaquiles verdes: use tomatillos and green chiles for a tart green sauce.
- Add shredded rotisserie chicken to the sauce.
- Top with black beans and sliced avocado.
- Swap guajillo chiles for ancho chiles for a darker, sweeter sauce.
- Swap fried eggs for scrambled eggs if you prefer no runny yolks.
- Swap queso fresco for feta, which is similar in saltiness and crumble.
Storing and reheating
Chilaquiles are best eaten at once. Keep the sauce in the fridge for up to 4 days and reheat it to 165°F (74°C). Store chips and toppings separately and assemble fresh.
Chilaquiles Rojos: questions
What are chilaquiles?
Chilaquiles are a Mexican breakfast dish of fried tortilla pieces simmered in red or green salsa, usually topped with cheese, cream, onion and eggs.
Should chilaquiles be crispy or soft?
Both preferences exist. For a crunchier result, toss the chips for 30 seconds. For a softer, more traditional dish, simmer them for 2 to 3 minutes.
Can I use store-bought salsa?
Yes, a good red salsa simmered for 10 minutes works well when you are short on time. Add a little broth to thin it.
What chips are best for chilaquiles?
Thick, sturdy, restaurant-style tortilla chips hold up best. You can also fry or bake stale corn tortilla wedges.
Can I make chilaquiles ahead of time?
The sauce keeps for 4 days in the fridge. Combine it with chips just before serving, or the chips will turn soggy.
