How To Make Mexican Chilaquiles (Chilaquiles Rojos)

Chilaquiles are a beloved Mexican breakfast dish that has become a staple in many households. These crispy corn tortillas smothered in a bold, flavorful red salsa are the perfect way to start your day. Originating in central Mexico, Mexican Chilaquiles or chilaquiles rojos (red chilaquiles) are a soothing and satisfying meal that can be enjoyed anytime.

Growing up in a Mexican-American household, I remember my grandmother preparing chilaquiles for our family. The aroma of the sizzling tortillas and the rich, smoky salsa would fill the kitchen, instantly transporting us to a cozy, homey atmosphere. As I got older, I realized that this dish was delicious and deeply rooted in Mexican culinary traditions.

In this guide, I’ll share my authentic recipe for chilaquiles rojos, with tips and variations to help you create this iconic breakfast at home. Whether you’re a seasoned Mexican food enthusiast or new to chilaquiles, this recipe will become a new favorite.

What are Mexican Chilaquiles Rojos

Chilaquiles rojos is a beloved Mexican breakfast dish that has captured the hearts and palates of food enthusiasts worldwide. This traditional recipe features crispy tortilla chips smothered in a rich, flavorful red salsa (salsa roja) and then topped with the tangy goodness of Queso fresco and creamy Mexican crema.

The Two Types of Chilaquiles

There are two main variations of this Mexican classic:

• Chilaquiles Rojos: Made with a red salsa (salsa roja)
• Chilaquiles Verdes: Made with a green salsa (salsa verde recipe)

The Basics of Chilaquiles Rojos

The foundation of Mexican Chilaquiles or chilaquile rojos is crispy tortilla chips simmered in a flavorful red salsa known as salsa roja. This salsa is typically made from a combination of tomatoes, onions, garlic, and chili peppers, resulting in a bold and tangy flavor profile.

Once the tortilla chips have been coated in the salsa, the dish is then garnished with a variety of toppings, which can include:

• Queso fresco (a fresh, crumbly Mexican cheese)
• Crema (a thick, creamy Mexican sour cream)
• Diced onions
• Chopped cilantro
• Shredded chicken or beef (optional)
• Fried eggs (optional)

Combining crispy tortilla chips, rich and spicy salsa, and creamy and tangy toppings creates a genuinely mouthwatering and satisfying breakfast experience.

Chilaquiles vs. Migas

It’s important to note that Mexican Chilaquiles are sometimes confused with migas, another Mexican breakfast dish. While the two dishes share some similarities, they have a crucial difference.

Migas are prepared with scrambled eggs mixed with crispy tortilla chips and salsa, whereas Mexican Chilaquiles do not have scrambled eggs as a core ingredient. The presence of scrambled eggs is the primary distinguishing factor between these two beloved Mexican breakfast dishes.

Ingredients for Chilaquiles Rojos

To make this traditional Mexican breakfast, you’ll need the following ingredients:

For the Red Salsa:

• 3 Roma tomatoes, halved
• 1/2 white onion, chopped
• Three garlic cloves, peeled
• Two dried guajillo chiles, stems, and seeds removed
• Two dried chile de arbol, stems, and seeds removed
• One teaspoon ground cumin
• 1/2 teaspoon dried oregano
• Kosher salt and freshly crushed/ground black pepper, to taste

For the Chilaquiles:

• 12 corn tortillas, cut into quarters
• Canola or vegetable oil for frying
• 1/2 white onion, thinly sliced
• Crumbled queso fresco or cotija cheese
• Chopped cilantro
• Crema or sour cream (optional)
• Sliced avocado (optional)

How to Make Chilaquiles Rojos

To make this traditional Mexican breakfast Mexican Chilaquiles recipe, you’ll need the following steps:

Prepare the Red Salsa

1. Warm up your oven to 375°F (190°C). 
2. Toss the halved tomatoes, chopped onion, and garlic cloves with one tablespoon of oil on a baking sheet. 
3. Season with a small amount of salt and pepper. Roast the vegetables for 20-25 minutes or until the tomatoes are soft and slightly charred. 
4. Cover the dried guajillo and chile de arbol chiles in a heat-safe bowl with hot water. Let them immerse for 15 minutes to soften. 
5. Transfer the roasted vegetables and the soaked chiles to a blender. Add the cumin, oregano, and a splash of the chile-soaking liquid. 
6. Blend until the salsa is smooth and well combined. Taste the salsa and adjust the flavoring with salt and pepper as needed.

Fry the Tortilla Chips

1. Heat about 1/4 inch of oil over medium-high heat in a big frying pan. 
2. Working in batches, fry the tortilla quarters until light brown and crispy, about 2-3 minutes per batch. 
3. Transfer the crispy tortillas to a paper towel-lined plate and season with a small amount of salt.

Assemble the Chilaquiles

1. In the same skillet used for frying the tortillas, add the red salsa and cook over medium heat for 4-5 minutes, stirring occasionally until the salsa has thickened slightly. 
2. Reduce the heat to low and add the fried tortilla quarters to the skillet. Gently toss the tortillas to coat them evenly in the salsa. 
3. Cook for 2-3 minutes, allowing the tortillas to absorb some salsa without becoming too soggy. 
4. Remove the skillet from the heat and top the chilaquiles with the sliced onion, crumbled queso fresco, and chopped cilantro. 
5. If desired, serve immediately, with crema or sliced avocado on the side.

Tips and Variations

• Stale Tortillas: Use slightly stale or day-old corn tortillas for the best texture. The drier tortillas will fry up extra crispy.
• Baked Tortilla Chips: You can bake the tortilla quarters instead of frying them if you prefer a lighter version. Toss the tortilla pieces with some oil, season with salt, and bake at 400°F (200°C) for 12-15 minutes, flipping midway, until crispy.
• Spice Level: Adjust the amount of chile de arbol used in the salsa to control the spice level. Use only one chile de arbol for a milder version, or omit it entirely.
• Protein Additions: For a more substantial meal, top the chilaquiles with shredded chicken, ground beef, or even a fried egg.
• Chilaquiles Verdes: For a green version, replace the red salsa with a tomatillo-based green salsa.
• Make-Ahead Salsa: The red salsa can be made in advance and stored in the refrigerator for up to 5 days or in the freezer for up to 3 months. This makes the assembly process much quicker when serving the chilaquiles.

Serving and Storing Chilaquiles Rojos

Chilaquiles are best served immediately, as the tortilla chips can quickly become soggy if left to sit in the salsa for too long. I recommend prepping all your toppings and ready to go before assembling the dish.

What to Serve with Chilaquiles Rojos

For this recipe, I’ve served the chilaquiles rojos with a fried egg (runny yolks are always an excellent idea), some Mexican crema, queso fresco, and sliced avocado. But you have a lot of variation options here. Here are a couple of suggestions based on what I saw while visiting Mexico:

• Refried beans or black beans  
• Roasted chicken
• Cotija cheese
• Vegetables
• Herbs or spices to garnish: cilantro and ground cumin are two options.

Store the fried tortilla chips and red salsa separately in the refrigerator for leftovers. The chips will stay crispy for up to 3 days, while the salsa will last up to 1 week. When ready to serve, reheat the salsa and toss it with the crispy tortilla chips.

Ending note:

This recipe for authentic chilaquiles rojos inspires you to explore the rich flavors of Mexican cuisine. Whether you serve it for breakfast, brunch, or a cozy dinner, this dish will indeed become a new family favorite.