Chilaquiles Rojos (Red Chile Tortilla Breakfast)
Local name: Chilaquiles rojos
In short: Crisp tortilla wedges tossed in a smoky red guajillo and tomato salsa, topped with cheese, cream and onion. A classic Mexican breakfast. It takes about 50 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 460 kcal
Chilaquiles are the breakfast Mexican cooks make with yesterday's tortillas. The wedges are fried until crisp, then tossed in hot red salsa just long enough to soften at the edges while the centers stay a little crunchy. A shower of crumbled fresh cheese, a drizzle of cream and raw onion finish the plate. Add a fried egg to make it a full meal, and serve refried beans on the side.
Instructions
- Toast the guajillo chiles in a dry skillet for about 20 seconds per side, until fragrant. Cover with hot water and soak for 10 minutes.
- Simmer the tomatoes, onion and garlic in a small pot with a splash of water for 10 minutes until the tomatoes are soft. Drain the chiles.
- Blend the tomato mixture, the chiles, the serrano if using and the stock until smooth.
- Heat 1 tbsp oil in a wide skillet over medium heat. Pour in the salsa, which will spit, and cook for 5 minutes until darker and slightly thicker. Season with salt and keep warm.
- Heat the frying oil in a second skillet to 180°C (350°F). Fry the tortilla wedges in batches for about 2 minutes until pale golden and crisp. Drain on paper towels and sprinkle with salt.
- Add the chips to the warm salsa and fold gently for 1 to 2 minutes, until every wedge is coated but still has some crunch.
- Divide among four plates. Top with queso fresco, crema, onion, cilantro and a fried egg if you like. Serve immediately.
Tips
- Use day-old or slightly dried tortillas. Fresh ones soak up oil and turn soft. For a lighter version, bake the wedges at 200°C (400°F) for 12 to 15 minutes.
- For chilaquiles verdes, replace the red salsa with a cooked tomatillo salsa. Fried or scrambled eggs go well with either version.
Questions and answers
How do I keep chilaquiles from getting soggy?
Fry the chips until properly crisp, keep the salsa thick, and toss only when you are ready to eat. Two minutes in the salsa is enough for a soft edge with a crunchy middle.
Can I make the salsa ahead?
Yes. The salsa keeps in the fridge for 4 days and freezes well for 2 months. Reheat it in the pan before adding fresh chips.
What is the difference between chilaquiles and nachos?
Nachos are eaten cold from the platter. Chilaquiles are simmered briefly in hot salsa and eaten with a fork as a breakfast or brunch dish, often with eggs.
How long does it take to make Chilaquiles Rojos (Red Chile Tortilla Breakfast)?
About 50 min in total: 20 min of preparation and 30 min of cooking.
How many calories are in Chilaquiles Rojos (Red Chile Tortilla Breakfast)?
About 460 kcal per serving, with 12 g of protein, 42 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 460 kcal |
|---|---|
| Protein | 12 g |
| Carbohydrates | 42 g |
| Fat | 27 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
