Chilaquiles Rojos: The Ultimate Mexican Breakfast
Chilaquiles rojos are the ultimate Mexican breakfast! This red chilaquiles recipe features crispy corn tortilla chips simmered in homemade salsa roja and served nacho-style with fried eggs and delicious toppings. If you’re tired of your standard breakfast eggs, give them a Mexican twist with this chilaquiles recipe.
These chilaquiles make for a fun and satisfying alternative to traditional breakfast options. They are quick to prepare, bursting with flavor, and can be customized to your liking.
Why this recipe works:
- Customizable: Chilaquiles can be served with various toppings like fried eggs, avocado, and cilantro, but you can get creative with other additions such as cheese, meat, or roasted veggies.
- Rich flavors and textures: This dish offers a delightful combination of crispy tortilla chips, creamy eggs, and flavorful salsa roja. It’s a spicy, savory, and authentically Mexican breakfast.
- Great for entertaining: You can prepare the chips and salsa in advance, making it easy to assemble and serve for breakfast or brunch gatherings.
What are chilaquiles?
Chilaquiles (pronounced “chee-lah-keel-ehs”) is a traditional Mexican breakfast dish. While authentic recipes may vary by region, they generally involve simmering fried corn tortilla chips in red or green salsa until they soften, then topping them with fried eggs.
Ingredients needed:
To make these chilaquiles rojos, you’ll need:
- Corn tortillas: Opt for soft corn tortillas and fry them in olive oil, or use store-bought tortilla chips if you’re short on time.
- Salsa roja (red sauce): Prepare a flavorful salsa roja using tomatoes, garlic, jalapeno, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth.
- Toppings: Fried eggs, avocado, and cilantro are recommended toppings to complete your chilaquiles.
How to make chilaquiles rojos:
Here’s a quick overview of the steps to make this savory Mexican breakfast:
- Fry the tortillas: Pan-fry corn tortilla triangles in olive oil until they become crispy. Drain them on a paper towel-lined plate.
- Prepare the salsa roja: Blend tomatoes, garlic, jalapeno, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth until you achieve a smooth sauce.
- Thicken the salsa roja: Heat some oil in a skillet and simmer the salsa until it thickens.
- Simmer the tortillas in the salsa: Stir the crispy tortilla chips into the salsa until they’re well-coated. Remove from heat.
- Fry the eggs: Fry eggs in a separate skillet until they reach your desired doneness.
- Plate and serve: Divide the chilaquiles among four bowls and top them with the fried eggs, avocado, and cilantro.
Tips for the best chilaquiles:
- Assemble at the last minute: To prevent soggy chips, coat them in sauce and add toppings just before serving.
- Cutting tortillas: Stack 4-5 tortillas together and cut them into wedges like a pizza for perfect triangles.
- Use a blender: For the smoothest salsa roja, use a blender or food processor.
- Variations: Customize your chilaquiles with different types of tortillas, salsas, cheeses, meats, or toppings.
Storage instructions:
- Make ahead: You can prepare and thicken the salsa roja up to a week in advance. Store it in the fridge or freezer. You can also fry the tortillas a day ahead.
- To store: While best enjoyed immediately, leftovers can be stored in an airtight container in the fridge for 1-2 days.
