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.
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
Notes:
Adjust the sauce as needed: If it feels too thin after simmering, let it reduce a little longer. If it becomes too thick, gradually add more chicken broth until it reaches the desired consistency.
Eggs: Plan on 2 fried eggs per serving, or adjust to your preference.
Alternative Serving Option
For Crispier Chilaquiles: Plate the tortilla chips first, then spoon the hot salsa over them until well coated. Add your toppings and serve immediately for maximum crunch.
Nutrition
Serving: 1SERVINGCalories: 398kcalCarbohydrates: 44gProtein: 21gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.04gCholesterol: 375mgSodium: 228mgPotassium: 609mgFiber: 7gSugar: 5gVitamin A: 1916IUVitamin C: 7mgCalcium: 138mgIron: 4mg
Nutrition information is automatically calculated and intended as an approximation only.