Chilaquiles Rojos
Chilaquiles rojos are a doorway into Mexican home cooking, where crispy corn tortillas meet a bold red chile sauce. Made with everyday ingredients, they deliver incredible flavor, comforting textures, and a deeply satisfying meal you can recreate at home.
When the salsa hits those crispy chips, everything just clicks. Seriously, for me, the tortilla chips make all the difference. Store-bought can work, but you’ll need a sturdy chip that won’t fall apart in the sauce. Homemade chips bring better flavor and texture, hold up beautifully, and are absolutely worth the extra step.
Then come the toppings. My husband recently said, “The toppings are everything with chilaquiles,” and I couldn’t agree more. Crema Mexicana, queso fresco, red onion, radishes, and cilantro are only the beginning. You can build each plate around what you love.
What Are Chilaquiles?
Chilaquiles are a traditional Mexican dish of fried corn tortillas coated in red or green salsa. Like Pastel Azteca, huevos rancheros casserole, enchiladas, and chicken taquitos, they show how Mexican cooking transforms humble tortillas into something entirely new.
Over time, chilaquiles became a beloved Mexican breakfast and brunch staple, with countless regional and family variations. Some prefer them crisp, while others let the tortillas soften in the salsa, then finish them with toppings and pair them with eggs, refried beans, or a favorite protein.
Ingredients
- Corn tortillas: The foundation of chilaquiles. Once fried, they become crisp and sturdy enough to hold up to the salsa without falling apart too quickly.
- Tomato, tomatillos, onion, and garlic: Roasted until softened and charred to build the savory base of the red salsa.
- Guajillo chiles: The star chile of the salsa, bringing a deep red color and a mild, earthy chile flavor without overwhelming heat.
- Chiles de árbol: Optional, but perfect when you want to add a noticeable kick of heat.
- Chicken broth: Used to hydrate the chiles and adjust the salsa to the right consistency while adding more flavor than water.
- Epazote: Adds a distinctive herbal note traditionally associated with Mexican cooking. A little goes a long way.
- Pork lard: Used to cook the blended salsa, adding richness and another layer of savory traditional flavor.
- Eggs: Fried and served alongside the chilaquiles for a more complete and satisfying meal.
- Frying oil: A neutral, high-heat oil works best for frying the tortilla chips.
- Kosher salt: Enhances and balances the flavors throughout the recipe.
Toppings
- Crema Mexicana: Adds richness with its loose consistency and slightly sweet, salty flavor. Can’t find it? Try my homemade version. It’s easy to make and so worth it.
- Queso fresco: Brings a fresh, milky flavor and signature crumble. I also have a homemade queso fresco recipe made with just three ingredients.
- Red onion, avocado, radishes, and cilantro: Bring freshness, creaminess, crunch, and a little bite that round everything out.
How to make Chilaquiles Rojos
Step 1: Prepare the Salsa Ingredients
Broil the tomato, tomatillos, onion, and garlic with a drizzle of oil until softened and charred. Meanwhile, lightly toast the dried chiles, then rinse and hydrate them in hot chicken broth until softened.
Step 2: Make the Tortilla Chips
Cut the corn tortillas into wedges and fry in batches until crisp and lightly golden. Drain well and season lightly with salt while still hot.
Step 3: Blend and Cook the Red Salsa
Blend the softened chiles and broth with the roasted vegetables until smooth. Strain if needed, then cook the salsa in pork lard with additional broth and epazote. Gently simmer until slightly thickened but still fluid.
Step 4: Fry the Eggs
Fry the eggs until the whites are fully set and the edges are lightly crisp, leaving the yolks cooked to your preference.
Step 5: Bring It All Together
Once the sauce is ready, remove the epazote and season with salt to taste. Add the tortilla chips and gently fold until evenly coated. Turn off the heat and serve immediately while the chips are beginning to soften but are still crisp.
Finish with crema Mexicana, queso fresco, red onion, avocado, radishes, cilantro, and fried eggs. For more pairing ideas, check out “What to Serve with Chilaquiles Rojos.”
Recipe Video Tutorial
Watch my easy video tutorial for step-by-step visuals on making Chilaquiles Rojos.
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What to Serve with Chilaquiles Rojos
There are countless classic sides to serve with chilaquiles rojos, but with the right toppings, they’re incredibly satisfying all on their own.
The toppings, however, are non-negotiable in our home. Take it from my husband, who always says they’re a must, and I have to agree. It’s hard to imagine a proper plate of chilaquiles without them.
More Pairing Ideas
- Pickled Red Onions
- Pickled Jalapeños
- Refried Beans
- Mexican Rice
- Ensalada de Nopales
- Chiles Toreados
- Salsa Macha
How Crispy Should Chilaquiles Be?
How do you keep chilaquiles from getting soggy? It really comes down to how you like them. If you love a super-crispy chilaquile, plate the tortilla chips first, then spoon the hot salsa over them until well coated. Add your toppings and serve immediately.
I prefer tossing the chips directly in the salsa, as we do in this recipe. This gives them a moment to soak up all that flavor, so there are no dry spots. The tortillas begin to soften while still holding onto some of their crunch. For me, it’s the best of both worlds.
Alternatives & Tips
- No epazote? You can leave it out. The salsa will still be flavorful.
- Adjust the heat: Chiles de árbol are optional. Leave them out for a milder salsa or add more if you enjoy extra heat.
- Chicken broth substitute: Water can be used instead, though chicken broth adds another layer of savory flavor.
- Store-bought tortilla chips: They can work in a pinch, but choose thick, sturdy chips that can hold up to the salsa without quickly falling apart.
- Adjust the salsa consistency: If the salsa is too thin, simmer it a little longer. If it becomes too thick, gradually add broth until it’s fluid enough to coat the chips.
- Don’t burn the chiles: Toast them only until fragrant, turning continuously. Burnt dried chiles can make the entire salsa bitter.
More Mexican Recipes:
Frequently Asked Questions
Are chilaquiles rojos spicy?
They don’t have to be. Guajillo chiles provide plenty of chile flavor without intense heat. The optional chiles de árbol are what give this recipe an extra kick.
What’s the difference between chilaquiles rojos and chilaquiles verdes?
The main difference is the salsa. Chilaquiles rojos are made with a red chile-based salsa, while chilaquiles verdes are typically prepared with a green tomatillo and chile salsa.
What can I substitute for epazote?
You can simply leave it out. Epazote has a distinctive flavor that doesn’t have an exact substitute, and the salsa will still be delicious without it.
What proteins can I serve with chilaquiles?
Fried eggs are a classic choice, but shredded chicken, carne asada, carnitas, or chorizo can turn them into an even heartier meal.
Chilaquiles Rojos
Ingredients
- 8 large eggs
- 12 corn tortillas
- 1-2 inches frying oil
- Oil for cooking
- Kosher salt, to taste
Red Salsa
- ½ white onion, roughly diced
- 1 Roma tomato, halved
- 2 tomatillos, husked, cleaned, halved
- 3 garlic cloves, unpeeled
- 5 dried guajillo chiles, stemmed, seeded
- 2 dried chiles de árbol, stemmed (optional)
- 2½ cups low-sodium chicken broth, divided
- 1 sprig fresh epazote
- 1 tbsp pork lard
Toppings
- Crema Mexicana
- Queso fresco, crumbled
- Red onion, thinly sliced
- Avocado, sliced
- Radishes, thinly sliced
- Cilantro leaves
Instructions
Start the Salsa
- Preheat the broiler to HIGH. Line a quarter sheet pan with aluminum foil. Arrange the tomatoes and tomatillos skin-side up, along with the garlic and onion.
- Drizzle lightly with oil and broil close to the heat source for 10–15 minutes, until softened and charred.
- Meanwhile, lightly toast the dried chiles on a comal over medium-low to medium heat for 20–30 seconds, turning continuously, just until fragrant. Do not let them burn, as they can become bitter. Remove immediately from the heat.
- Rinse and drain the toasted chiles. Heat 2 cups chicken broth in a small pot until hot. Remove from the heat, submerge the chiles, and let them hydrate for about 10 minutes, keeping them covered with the broth to ensure they soften evenly.
Make the Tortilla Chips
- Stack the tortillas in groups of 6 and cut each stack into 8 triangular wedges.
- Heat 1–2 inches of oil to 350°F. Working in batches, fry the tortilla wedges without overcrowding the pot. Fry until crisp and golden brown, turning as needed for even cooking.
- Transfer the chips to a wire rack set over a sheet pan, or to paper towels to drain. While still hot, lightly season each batch with salt. Repeat with the remaining tortillas.
Blend and Cook the Sauce
- Transfer the hydrated chiles and broth to a blender. Peel the roasted garlic and add it along with the remaining roasted vegetables. Blend until smooth and velvety. If needed, strain the sauce to remove any remaining chile skins.
- Heat 1 tablespoon lard in a large skillet over medium-low heat. Once melted and hot, carefully pour in the sauce. It should gently sizzle.
- Add ½ cup chicken broth to the blender, swirl to collect any remaining sauce, and pour it into the skillet. Add the epazote and gently simmer for 10 minutes, stirring occasionally.
Fry the Eggs
- Heat a small amount of oil in a nonstick or well-seasoned skillet over medium heat. Crack in the eggs, season with salt, and fry until the whites are fully set and the edges are lightly crisp, cooking the yolks to your preference. Remove from the heat and set aside briefly.
Finish the Chilaquiles
- After 10 minutes, the sauce should be slightly thickened but still pourable, with enough body to coat the tortilla chips without being watery or pasty.
- Remove the epazote and season with salt to taste. I used about 1¼ teaspoons kosher salt, but adjust as needed, keeping in mind that the tortilla chips are already lightly salted.
- Add the tortilla chips and gently fold until evenly coated in the sauce. Turn off the heat and serve immediately, while the chips are beginning to soften but are still crisp.
Serve
- Top the chilaquiles with crema Mexicana, crumbled queso fresco, red onion, radishes, and cilantro. Pair each serving with 2 fried eggs and, if desired, refried beans.
- For more pairing ideas, check out “What to Serve with Chilaquiles Rojos.”
Notes
Nutrition
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