Looking for the perfect way to kick off your morning with a burst of flavor? Dive into the heart of Mexican cuisine with Chilaquiles Rojos, a beloved breakfast dish that’s as comforting as it is delicious. This isn’t just breakfast; it’s an experience, a taste of Mexico that you can recreate right in your kitchen. If you’re exploring Mexican Breakfast Dishes, Chilaquiles Rojos should be at the top of your list.
This recipe for Chilaquiles Rojos is a traditional Mexican staple, featuring crispy fried tortillas bathed in a vibrant red salsa. I first discovered this dish during a trip to Mexico, on the recommendation of a local cook who insisted it was the “perfect first Mexican breakfast.” He wasn’t wrong! Since then, it has become a regular favorite in my brunch rotation. It’s incredibly versatile, easy to make, and utterly satisfying.
A vibrant plate of Chilaquiles Rojos, a classic Mexican breakfast dish, showcasing crispy tortilla chips smothered in rich red salsa and garnished with fresh toppings. What Exactly Are Chilaquiles Rojos?
Chilaquiles Rojos is a cornerstone of mexican breakfast dishes. At its core, chilaquiles is a simple yet ingenious dish: crispy tortilla chips simmered in salsa and typically garnished with queso fresco and Mexican crema. The magic lies in the salsa, and for Chilaquiles Rojos, we’re talking about salsa roja, a rich and flavorful red salsa.
While the basic recipe is straightforward, you’ll find delightful regional variations throughout Mexico. Each cook might have their own secret ingredient or preferred level of spice, making every bowl of Chilaquiles Rojos a unique culinary adventure.
Salsa Roja vs. Salsa Verde: Exploring Chilaquiles Variations
When discussing chilaquiles, you’ll often hear about two main types: Chilaquiles Rojos and Chilaquiles Verdes. The distinction is all in the salsa. Chilaquiles Rojos utilize salsa roja (red salsa), offering a deeper, often slightly smoky flavor profile thanks to tomatoes and dried chiles. Chilaquiles Verdes, on the other hand, are made with salsa verde (green salsa), typically based on tomatillos, providing a tangier and brighter taste. Both are delicious and represent different facets of mexican breakfast dishes.
Chilaquiles vs. Migas: Similar but Distinct Mexican Breakfasts
Sometimes, Chilaquiles are confused with Migas, another popular mexican breakfast dish. While both feature crispy tortillas, the key difference lies in the eggs. Migas incorporate scrambled eggs directly into the tortilla mixture, while traditional Chilaquiles serve the saucy tortillas on their own, often topped with a fried egg but not mixed in. Both are fantastic choices when exploring mexican breakfast dishes, but offer slightly different textures and experiences.
Essential Ingredients for Authentic Chilaquiles Rojos
To create truly delicious Chilaquiles Rojos, you’ll need a few key ingredients. Don’t worry if you can’t find corn tortillas – flour tortillas work well too, especially if they are what you have on hand. In fact, for the video recipe, flour tortillas were used as they were more readily available at the local store!
For the Crispy Tortillas:
- Corn tortillas (or flour tortillas)
- Canola oil (for frying)
For the Flavorful Red Sauce (Salsa Roja):
- Roma tomatoes, chopped
- Onion (white or yellow), finely chopped
- Water
- Guajillo chiles, seeded
- Chiles de arbol
- Garlic cloves
- Kosher salt (or sea salt)
- Dried oregano
- Black pepper
For Toppings (Customize to your liking!):
- Fried egg (runny yolk highly recommended)
- Mexican Crema
- Queso fresco, crumbled
- Avocado slices
Step-by-Step Guide: Making Breakfast Chilaquiles Rojos
Making Chilaquiles Rojos is easier than you might think! Just follow these simple steps to bring this classic mexican breakfast dish to your table.
1. Prepare the Crispy Tortillas
- Heat canola oil in a skillet over medium-high to high heat.
- Fry tortillas in the hot oil until golden brown and crispy.
- Remove from skillet and place on a kitchen towel-lined plate to drain excess oil. Set aside.
2. Craft the Rich Red Sauce (Salsa Roja)
- In a saucepan, combine water, seeded guajillo chiles, chiles de arbol, chopped Roma tomatoes, finely chopped onion, and garlic cloves.
- Bring the mixture to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer until tomatoes are softened, about 7-8 minutes.
- Carefully transfer the cooked tomato mixture to a blender. Add one cup of the cooking water (reserve the rest in case you need to adjust the sauce consistency later) and the remaining spices: salt, oregano, and black pepper.
- Blend until completely smooth and a vibrant sauce forms, about 1-2 minutes.
- Heat a bit of oil in the same skillet over medium heat. Pour in the blended tomato and chile mixture.
- Reduce heat to low and simmer, stirring occasionally, until the sauce thickens slightly, around 5 minutes.
3. Assemble Your Chilaquiles Rojos
- Once the red salsa has thickened, it’s time to bring it all together. Keep the salsa simmering on low heat.
- Add the crispy tortilla chips directly to the skillet with the simmering salsa roja.
- Gently stir until the tortilla chips are evenly coated in the delicious red chile sauce.
- Remove from heat immediately and serve your mexican breakfast dishes right away to prevent sogginess!
A close-up shot of a plate of Chilaquiles Rojos, showcasing the texture of the crispy tortillas coated in red salsa and adorned with fresh avocado, fried egg, crema, and queso fresco.
Tips for Perfecting Your Chilaquiles Rojos
Here are a few helpful tips to ensure your Chilaquiles Rojos are a breakfast triumph:
Adjusting Spice Levels
Chilaquiles Rojos aren’t typically overwhelmingly spicy, but you can easily customize the heat to your preference. Control the spice by adjusting the amount of chiles de arbol. For a milder dish, reduce the number or omit them entirely. If you love the heat, add a few more! A dollop of sour cream on top can also cool down any spiciness if needed.
Homemade vs. Store-Bought Tortillas
While store-bought tortilla chips are a convenient shortcut, homemade tortilla chips made from slightly stale tortillas will always elevate the flavor and texture of your mexican breakfast dishes. Whether you choose homemade or store-bought, the key is to serve Chilaquiles Rojos immediately after preparation to maintain the crispiness of the chips. You can fry or bake the tortillas ahead of time to save time in the morning.
Using Store-Bought Salsa (Quick Tip!)
If you’re short on time, you can use a good quality store-bought salsa roja to speed up the process. Look for fresh, flavorful salsas for the best results. For a slightly different twist, red enchilada sauce can also work, adding its own unique flavors to your mexican breakfast dishes.
Achieving the Perfect Salsa Consistency
Resist the urge to thicken the salsa too much. A salsa that’s too thick can make it difficult to coat the tortilla chips evenly, and it prevents the chips from absorbing the sauce’s delicious moisture. Aim for a sauce that’s rich but still pourable.
What to Serve with Chilaquiles Rojos: Elevate Your Breakfast
Chilaquiles Rojos are fantastic on their own, but the right toppings and sides can take this mexican breakfast dish to the next level. I personally love serving them with a fried egg with a runny yolk, a dollop of Mexican crema, crumbled queso fresco, and fresh avocado slices. Inspired by my travels in Mexico, here are some other delicious serving suggestions:
- Refried beans or black beans for added protein and texture.
- Roasted chicken or shredded chicken for a heartier meal.
- Cotija cheese as an alternative to queso fresco for a saltier, firmer cheese.
- Sautéed vegetables like onions, peppers, or mushrooms for extra flavor and nutrients.
- Fresh cilantro or a sprinkle of ground cumin for a final touch of flavor and aroma.
Storage Tips for Leftovers (If Any!)
Honestly, Chilaquiles Rojos are best enjoyed fresh and don’t store particularly well once assembled, as the tortilla chips will lose their crispness. However, you can prepare the components separately. Store the fried tortillas in an airtight container at room temperature for up to 3 days, and refrigerate the salsa roja in an airtight container for the same period. When ready to eat, simply reheat the salsa and quickly assemble your fresh Chilaquiles Rojos.
Helpful Tools for Making Chilaquiles Rojos
You don’t need any fancy equipment to make this delicious mexican breakfast dish. However, a good blender will be your best friend for creating that smooth and flavorful salsa roja.
Are you ready to try this incredible mexican breakfast dish? Chilaquiles Rojos are a guaranteed way to start your day with a fiesta of flavor. Let me know in the comments below how yours turn out!
Print Recipe
📖 Recipe: Authentic Chilaquiles Rojos
Print Recipe Save Recipe
Description: This traditional Mexican breakfast chilaquiles rojos recipe is a delicious dish made with fried tortillas mixed with red salsa.
Ingredients:
- 12 corn tortillas
- Canola oil (about two cups for frying, depending on your pan)
For the Sauce:
- 3 roma tomatoes, chopped
- ½ onion (white or yellow), chopped fine
- 2 cups water
- 2 guajillo chiles, seeded
- 2 chiles de arbol (use more if you like it very spicy)
- 3 garlic cloves
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon ground black pepper
Toppings:
- Fried egg
- Mexican Crema
- Queso fresco, crumbled
- Avocado
Instructions:
Prepare the crispy tortillas:
- Fry the tortillas in canola oil over a medium high or high heat.
- Set aside to drain on a kitchen towel.
Prepare the red sauce:
- In a small or medium saucepan, add water, chiles, chopped Roma tomatoes, onion and garlic cloves.
- Over medium-high heat, bring the water to a soft boil, then reduce the heat to medium-low. Cook until the tomatoes become soft, 7-8 minutes.
- Transfer the cooked tomato mixture to a blender, as well as one cup of the cooking water (set aside the remaining cooking water), and the remaining spices.
- Blend until well-combined to form a sauce, 1-2 minutes.
- Add some oil to a skillet over medium heat. Add the blended tomato mixture.
- Turn the heat down to low, and allow the mixture to simmer, stirring regularly until the sauce thickens slightly, about 5 minutes.
Prepare the chilaquiles:
- Stir the crispy tortilla chips into the salsa mixture simmering over low heat.
- Mix until the tortilla chips are coated in the red salsa.
- Remove from heat and serve immediately with your favorite toppings.
Recipe Notes:
- Spice level can be adjusted by changing the amount of chiles de arbol.
- Chicken bouillon cube can be added to the sauce for extra flavor.
- If the sauce is too thick, add more cooking water to reach desired consistency.
Recipe Details:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Mexican
