Chilaquiles rojos are a traditional Mexican breakfast of crisp tortilla pieces briefly coated in a warm red chile-and-tomato salsa, then served with eggs and fresh toppings. The balance of crunchy edges, soft salsa-coated centers, creamy cheese, and cool onion makes a satisfying meal; family and regional versions vary in salsa, heat, and toppings.
Ingredients
- 8 corn tortillas, about 8 inches each (320 g), preferably a day old
- 1/2 cup neutral vegetable oil (120 ml), for frying
- 2 dried guajillo chiles (about 12 g), stems and seeds removed
- 1 dried chile de árbol (about 1 g), stem removed; use less or omit for a milder salsa
- 1 pound ripe tomatoes (450 g), roughly chopped
- 1/2 medium white onion (about 75 g), divided: half for the salsa and half for topping
- 2 garlic cloves (about 6 g), peeled
- 1/2 cup water (120 ml), plus a little more if needed to blend
- 1 teaspoon fine salt (6 g), or to taste
- 4 large eggs (about 200 g without shells)
- 1 tablespoon unsalted butter (14 g), for cooking the eggs
- 1/2 cup crumbled queso fresco (about 60 g)
- 1/4 cup Mexican crema (60 ml), or sour cream thinned with a teaspoon of water
- 1/2 ripe avocado (about 100 g), sliced
- 2 tablespoons chopped fresh cilantro (about 5 g)
- 1 lime, cut into 4 wedges (about 60 g)
Instructions
- Prepare the ingredients, about 20 minutes. Cut the tortillas into wedges, about 6 pieces per tortilla. Chop the tomatoes, halve the onion, and prepare the garlic, chiles, and toppings. Keep the tortilla pieces spread out while you work; if they are damp, pat them dry so they fry rather than splatter. Set out a blender, a large skillet, a small saucepan or skillet for the eggs, and a plate lined with paper towels or a wire rack.
- Fry the tortilla pieces, 11 minutes. Pour the oil into a large, heavy skillet to a depth of roughly 1/4 inch (6 mm) and heat over medium-high. Test with one tortilla wedge: it should sizzle steadily without smoking. Fry the pieces in batches for about 1 to 2 minutes per batch, turning once, until crisp and lightly golden. Avoid crowding the pan, which lowers the oil temperature and makes the tortillas greasy. Transfer each batch to the prepared rack and let excess oil drain. Carefully pour off the oil when finished, leaving about 1 teaspoon in the pan for the salsa.
- Make the red salsa, 14 minutes. Put the guajillo and árbol chiles in a dry skillet over medium heat and toast for about 20 to 30 seconds per side, just until fragrant; do not let them blacken, or the salsa can taste bitter. Add the chopped tomatoes, half the onion, garlic, water, and salt. Cover and simmer for about 9 minutes, until the tomatoes collapse and the guajillo is pliable. Transfer everything to a blender and blend until smooth, taking care with the hot liquid and venting the lid according to the blender instructions. Pour the salsa into the large skillet with the teaspoon of reserved oil and simmer for 2 minutes, stirring. If the sauce is very thick, loosen it with a tablespoon or two of water.
- Cook the eggs, 4 minutes. Melt the butter in a small skillet over medium-low heat. Beat the eggs in a bowl, pour them into the pan, and stir gently with a spatula until soft curds form and no liquid egg remains. Check the thickest part with a food thermometer; the USDA FSIS safe minimum for egg dishes is 160°F (71°C). Remove the pan from the heat as soon as the eggs reach that temperature so they do not become rubbery.
- Coat and serve, 1 minute. Add the fried tortilla pieces to the hot salsa and turn gently for about 30 to 60 seconds, just until coated but not completely collapsed. Divide among four plates, top with the scrambled eggs, queso fresco, crema, sliced avocado, the remaining finely sliced onion, and cilantro. Serve promptly with lime wedges.
Tips
- Use tortillas that are a little dry. Day-old corn tortillas fry especially well because they contain less surface moisture. Fresh tortillas still work; leave the cut wedges uncovered for 15 to 20 minutes while you prepare the toppings, then fry them in batches.
- Control the heat in the salsa. Guajillo chiles give a mild, fruity chile flavor, while chile de árbol adds sharper heat. Leave out the árbol for a gentler dish, or add another small árbol for more warmth. Toast dried chiles only until fragrant; scorched chiles can make the whole sauce unpleasantly bitter.
- Keep the chips crisp until serving. Prepare the salsa and toppings before combining them with the tortillas. The longer the tortilla pieces sit in sauce, the softer they become, so toss only what you plan to serve right away.
- Choose a practical chile substitute. If guajillos are unavailable, use 1 tablespoon (7 g) ancho chile powder in place of the dried guajillos and simmer it with the tomatoes. The sauce will be less fruity and may be thicker, so blend in water a little at a time. Chili seasoning blends are not a direct substitute because they can contain salt, cumin, or other spices.
Serving Suggestions
Serve chilaquiles as soon as they are dressed, while some pieces are still crisp and others have softened into the salsa. Put extra crema, queso fresco, cilantro, sliced onion, avocado, and lime on the table so everyone can finish a plate to taste. A side of refried beans or simply cooked black beans makes the meal more substantial, while sliced radishes add a fresh, peppery crunch.
For a leisurely breakfast, fry the tortilla pieces and make the salsa first, then keep each separate while you set out the toppings. Scramble the eggs and toss the tortillas with salsa just before sitting down. If serving a group, it is often easier to offer the salsa and tortillas separately and let people assemble their own plates; this also helps anyone who prefers a crispier or softer result. A pot of coffee, hot chocolate, or a nonalcoholic fruit drink is a natural accompaniment.
Variations
Chilaquiles vary from household to household and across Mexico. The red salsa here uses guajillo and tomato, but a green version can be made with tomatillos, cilantro, and jalapeño or serrano chiles instead. Simmer the tomatillos until tender, blend them with the herbs and chiles, and season to taste. Green salsa tends to taste brighter and more tart; it is not simply the same sauce with a different color.
For a milder red sauce, omit the chile de árbol and remove all the guajillo seeds. For more heat, blend in an extra árbol, adding it gradually because dried chiles vary. You can also use store-bought salsa roja, about 2 cups (480 ml), in place of the homemade salsa. Choose a pourable salsa with a flavor you enjoy, warm it in the skillet, and adjust its salt and thickness before adding the tortillas.
For a vegetarian variation, this recipe is already meat-free; serve it with beans or add sautéed mushrooms. Some versions include shredded cooked chicken, which can be warmed in the salsa before the tortilla pieces go in. For a dairy-free plate, leave off the queso fresco and crema and finish with avocado, cilantro, onion, and lime. Cotija can replace queso fresco, though it is saltier and firmer, so use a little less.
Storage and Reheating
Chilaquiles are best freshly assembled because the tortillas continue absorbing salsa. Refrigerate leftovers within 2 hours in a covered container and use them within 3 to 4 days. If you know you will have leftovers, store the salsa, fried tortilla pieces, and eggs separately in shallow, covered containers; this preserves more texture, although refrigerated fried tortillas will soften.
Reheat the salsa in a skillet until steaming, then add the tortilla pieces and cook just long enough to warm them. Reheat eggs separately in a covered skillet over low heat, stirring gently, or in short microwave intervals. Reheat all leftovers to 165°F (74°C), checked with a food thermometer. Add fresh crema, avocado, cilantro, or lime after reheating rather than warming them with the leftovers. Do not leave the cooked dish at room temperature for more than 2 hours.
Frequently Asked Questions
Are chilaquiles supposed to be crunchy or soft?
They are usually a mix: the salsa softens the tortilla pieces, but a brief toss leaves some texture, especially at the edges. For crunchier chilaquiles, add the chips to the salsa immediately before serving and toss quickly. For a softer, more cohesive dish, simmer them together a little longer, knowing they will lose more crunch.
Can I bake the tortillas instead of frying them?
Yes. Brush or toss the tortilla wedges with about 2 tablespoons (30 ml) oil, spread them in a single layer on a baking sheet, and bake at 400°F (200°C) for about 12 to 16 minutes, turning once, until crisp. The result is less rich and may be a little drier than fried tortilla pieces. Bake times depend on tortilla thickness, so check often near the end.
Can I make the salsa ahead?
Yes. Make and cool the salsa, then refrigerate it in a covered container within 2 hours. It keeps for 3 to 4 days. Reheat it in a skillet before adding freshly fried tortilla pieces. You can also freeze the salsa for up to 3 months in a freezer-safe container; thaw it in the refrigerator and stir well as it reheats.
Why did my chilaquiles turn soggy?
The most common cause is leaving the tortilla pieces in the salsa too long, or adding them before the sauce is hot. Fry the wedges until genuinely crisp, bring the salsa to a simmer, and combine them only at the end. A thin sauce can also soften the pieces quickly, so simmer it until it lightly coats a spoon before adding the tortillas.
Can I use flour tortillas?
Corn tortillas are the traditional choice and have a sturdy texture and toasted corn flavor that suit the salsa. Flour tortillas can be cut and fried, but they tend to puff, brown differently, and become softer more quickly. If that is what you have, fry them until crisp and shorten the time they spend in the sauce.
Related
- Mexican Rice (Arroz Rojo): Easy Stovetop Recipe Guide
- Mexican Ground Beef Picadillo Tacos with Tender Potatoes
- Mexican Pozole: Red Chile Pork and Hominy Stew Recipe
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