Red Chilaquiles (Rojos)

Overhead view of chilaquiles rojos topped with crema, jalapeno slices, red onion, and cilantro with a fried egg on top and the yolk running down.

Chilaquiles rojos is a traditional Mexican dish with crispy tortilla chips simmered in a homemade rich and spicy red salsa, topped with fried eggs, crema, and all of your favorite fresh toppings. Bold, comforting, and full of flavor!

Course Breakfast, Brunch

Cuisine Mexican

Keyword Chilaquiles Rojos, Red Chilaquiles

Prep Time 25

Cook Time 10

Total Time 35

Servings servings

Calories 290kcal

Author Michelle

Ingredients

12 corn tortillas cut into triangles
3 tablespoons cooking oil divided
Salt

Rojo Sauce

2 cups water
3 Roma tomatoes
½ medium onion quartered
2 guajillo chiles seeded
2 chiles de arbol
4 garlic cloves
1½ teaspoons chicken bouillon
1 teaspoon dried Mexican oregano
½ teaspoon salt
½ teaspoon black pepper

Toppings

Cotija queso or queso fresco
Fresh cilantro
Mexican crema or sour cream
Avocado
Red or white onion
Fried eggs

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Place tortilla triangles in a single even layer on the prepared baking sheet. Brush lightly with olive oil. Sprinkle with salt. Turn each triangle over and repeat on the other side. (About 1 tablespoon olive oil per side)
Bake for about 12 to 15 minutes or until slightly brown and crispy. Set aside.

For the sauce

In a medium saucepan, add water, tomatoes, peppers, onion & garlic.
Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Continue cooking for 7 minutes or until tomatoes are soft.
In a blender, add one cup of the cooking water, the cooked veggies, bouillon, oregano, salt, and pepper. Puree until everything is blended and smooth. Reserve the remaining cooking water to thin sauce if necessary.
Add 1 tablespoon oil to a large skillet and heat over medium heat.
Turn the heat to low, and add sauce. Simmer, stirring often, until sauce darkens and thickens a bit, about 5 minutes. Taste and adjust salt & pepper.
Stir tortilla chips into sauce gently until coated. Remove from heat.
Serve immediately with desired toppings while the tortillas are crispy.

Video

Notes

Storage: Sauce can be covered and stored in the refrigerator for up to 5 days. Sauce can also be cooled and then frozen for up to 3 months. I do not recommend storing or freezing leftover prepared chilaquiles with the tortillas covered in sauce as they will become too soft in storage and reheating.

Nutrition