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If you’ve ever wanted to learn how to make chilaquiles for breakfast or Sunday brunch, this recipe for Chilaquiles Rojos (or Red Chilaquiles) is for you!
I make a big breakfast on Saturdays. It’s the only day that I get a chance to truly relax, drink my coffee and watch funny cat videos on Facebook and YouTube. Then, when the the caffeine kicks in, I’m ready to cook. Chilaquiles Rojos, or Red Chilaquiles, are often on the menu mainly because my little Red loves them. He asks for them almost every day. I hate playing bad cop and telling him no, especially when I want them too.
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This is an easy chilaquiles recipe.
You start with the corn tortillas. Cutting them into triangles like a pizza. From there, fry ‘em up in hot oil. This finishes up very quickly. Just a few minutes on each side until they are golden brown. Lay them out on a paper towel to drain any excess oil (“Grease is Not the word that you’ve heard” here). This is also your only opportunity to add salt. Act quickly. The oil will help it stick to tortilla. You know how most tortilla chips are salty. Don’t go crazy with the salt or your Chilaquiles Rojos, or Red Chilaquiles, will be way too salty. The flavor of this dish mostly comes from the red salsa.
From here, add the red salsa to the pan. Stir constantly for one minute to heat it up. You can use your favorite salsa, or THIS is the one I usually buy when I don’t want to make my own. If you have time, you can also make MY RECIPE. Now return the tortilla chips to the pan. Using tongs, gently coat them in the salsa. Turn off the heat. Cover and set aside. It’s time to fry up a few eggs.
To serve, add the chilaquiles to the plate, and top with a fried egg. It’s egg-cellent. After all, what’s a good, hearty breakfast without a fried egg? Am I right, or am I right?! I like to serve my Chilaquiles Rojos, or Red Chilaquiles, with a side of refried beans. You can also serve with toasted bolillo or shredded lettuce. And before you’re off to church, you can say “Lettuce pray.” 🙂
Red Chilaquiles (Chilaquiles Rojos)
For the Guajillo Sauce:
- Queso fresco crumbled
- white onion slices
- Sour Cream
- Cilantro chopped
To Make the Fried Tortilla Chips:
- In a large skillet, heat the oil.
- Add the corn tortillas, working in small batches.
- Fry for 1 minute on each side, or until golden brown.
- Remove from pan and lay on a paper towel to drain excess oil.
- Sprinkle with salt.
- Discard remaining oil in the pan, except for 2 tablespoons.
To Make the Sauce:
- Pour 4 cups water into a stock pot.
- Add the guajillo chiles, chile de arbol, and tomatoes.
- Bring to a boil.
- Turn the heat off.
- Remove the tomatoes.
- Cover the stock pot, and let the chiles sit in the hot water for 5 minutes, or until pliable.
- Discard the water.
- Place the tomatoes, rehydrated chiles, onion, garlic, cumin, salt, and 1 cup water in a blender.
- Blend until smooth.
- Heat the 2 tbsp of oil that remained in the pan.
- Place a strainer over the pan and add the sauce.
- Using the back of your cooking spoon, push the guajillo sauce into the pan.
- Be careful. It might splatter.
- Cook for 2 minutes.
- Return the fried tortillas to the pan.
- Under low to medium heat, toss gently to coat the tortillas in the sauce.
- Cook for 1-2 minutes, until the tortillas are completely covered in the sauce.
- Remove from heat and cover.
- Meanwhile, in a separate pan, fry the eggs, if using.
- To plate, add chilaquiles, top with queso fresco, onion, sour cream, and cilantro.
- Serve with the eggs on the side.