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Mexican

Chilaquiles Rojos

A classic Mexican breakfast dish featuring crispy tortilla chips simmered in a spicy red tomato sauce, topped with cheese, cream, and eggs.

Chilaquiles Rojos — Mexican — ChefSnap
15 minsPrep
15 minsCook
4Serves
EasyDifficulty
480 kcal per serving15g protein 40g carbs 20g fat
Watch it made — Chilaquiles RojosWatch it madeDe mi Rancho a Tu Cocina · 4:41

Ingredients

Method

  1. Blend tomatoes, jalapeños, onion, and garlic to make a smooth salsa. Fry the salsa in a pan with a little oil until it darkens slightly.
  2. Add the epazote sprig and chicken broth to the salsa. Simmer for 10 minutes.
  3. Add the tortilla chips (totopos) to the salsa and toss gently to coat. Cook for 1-2 minutes so they soften but retain some crunch.
  4. Fry eggs sunny-side up in a separate pan.
  5. Serve the chilaquiles topped with the fried egg, crema, queso fresco, onion slices, and cilantro.

Common questions

Can I substitute epazote if I can't find it?

Yes. Use a small pinch of dried oregano or a little fresh cilantro stems for herbal notes, but keep it light. Epazote has a unique flavor, so the dish will taste slightly different without it.

How long should I cook the tortilla chips in the salsa?

Only 1 to 2 minutes, just until the chips are coated and slightly softened. If you cook longer, they turn mushy fast. Start serving as soon as they reach the texture you like.

What are the most common mistakes when making chilaquiles rojos?

The biggest mistakes are overblending a watery salsa, not frying the salsa long enough, and soaking the chips too long. Also, salt carefully because chips, broth, and cheese can make the dish salty quickly.

Can I make chilaquiles ahead or store leftovers?

The salsa can be made 2 to 3 days ahead and refrigerated. Once the chips are mixed in, chilaquiles are best eaten immediately; leftovers turn soft. Reheat only the salsa, then add fresh chips.

What is the best way to serve chilaquiles rojos?

Serve them immediately after tossing with the salsa, topped with a sunny-side-up egg, crema, queso fresco, and sliced onion. Add cilantro if you like. Pair with refried beans or avocado for a fuller meal.