Chilaquiles Rojos
Chilaquiles Rojos are a classic Mexican breakfast featuring lightly fried corn tortilla pieces simmered in a vibrant red chile sauce. This hearty dish is often topped with fresh cheese, onion, and a dollop of sour cream or crema.
An original recipe by Forkin
- Total time
- 50 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 553 kcal
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 12 pcscorn tortilla, cut into quarters
for frying
- 0.5 cupvegetable oil
sauce
- 4 pcsguajillo chile, stemmed and seeded
- 2 pcsarbol chile, stemmed and seeded
- 2 pcsplum tomato, halved
- 2 clovegarlic, peeled
- 0.25 pcsyellow onion, roughly chopped
- 2 cupchicken broth
- 0.5 tspsalt
garnish
- 0.5 cupcotija cheese, crumbled
- 0.25 pcsred onion, thinly sliced
- 2 tbspcilantro, chopped
- 0.25 cupsour cream(optional)
Equipment
slotted spoon · large skillet · paper towels · fine-mesh sieve · blender · small pot
The method
Step by step
- 1
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
About 2 min
- 2
Fry the corn tortillas in batches for 2-3 minutes per batch, turning occasionally, until lightly golden and crisp but not hard.
About 10 min
Cook’s note: Do not overcrowd the pan; fry in batches for best results.
- 3
Remove the fried tortillas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
About 1 min
- 4
To prepare the sauce, bring a small pot of water to a boil.
About 3 min
- 5
Add the guajillo chiles, arbol chiles, plum tomatoes, garlic, and yellow onion to the boiling water.
- 6
Boil for 8-10 minutes, or until the chiles have softened and the tomatoes are tender.
About 10 min
- 7
Carefully transfer the cooked chiles, tomatoes, garlic, and onion to a blender.
About 1 min
- 8
Add the chicken broth and salt to the blender.
- 9
Blend until completely smooth, then strain the sauce through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid.
About 5 min
Cook’s note: Straining ensures a silky smooth sauce without any bits of chile skin.
- 10
Pour the strained sauce into the skillet used for frying the tortillas (after discarding any remaining oil).
About 1 min
- 11
Bring the sauce to a gentle simmer over medium heat and cook for 5-7 minutes, allowing it to thicken slightly.
About 7 min
- 12
Add the fried corn tortillas to the simmering sauce and toss gently until they are fully coated.
About 1 min
- 13
Cook for 1-2 minutes, just until the tortillas are softened but still retain some texture.
About 2 min
Cook’s note: Avoid overcooking to prevent soggy chilaquiles.
- 14
Serve immediately, topped with crumbled cotija cheese, sliced red onion, chopped cilantro, and a dollop of sour cream if desired.
Per serving
Nutrition
- Calories
- 553.2kcal
- Protein
- 11.4g
- Carbs
- 47g
- Fat
- 37.3g
- Fibre
- 7g
- Sugar
- 4.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Chilaquiles are best eaten fresh, as the tortillas can become soggy if stored.
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