Chilaquiles rojos are a traditional Mexican breakfast made of crispy tortilla chips tossed in a warm, savory red sauce. The sauce gets its deep color and mild flavor from dried guajillo chiles and fresh Roma tomatoes.
This version bakes the corn tortillas in the oven instead of deep-frying them. The baked chips still hold up well in the sauce, softening just enough to absorb the flavor while keeping a bit of texture. Topping the dish with a fried egg turns it into a filling morning meal.
Why is Chilaquiles Rojos a Must-Try?
Boiling the dried chiles with the tomatoes softens their skins so they blend into a smooth sauce.
Baking the cut tortillas on a well-greased baking sheet creates crisp chips with less active cooking time than frying.
Simmering the blended sauce in a skillet before adding the chips thickens the liquid and concentrates the tomato flavor.
Ingredients for Chilaquiles Rojos
• Guajillo chiles: These dried chiles provide a mild, earthy flavor and a deep red color. Wipe them clean with a damp cloth before removing the stems and seeds.
• Roma tomatoes: Choose ripe, firm tomatoes. They add sweetness and body to the sauce, balancing the dried chiles.
• Corn tortillas: Stale tortillas work well for baking into chips because they hold their shape. Use standard yellow or white corn tortillas.
• Chicken bouillon: This adds savory depth to the sauce. You can substitute vegetable bouillon or use plain salt if you prefer.
• Cotija cheese: This salty, crumbly Mexican cheese finishes the dish. Feta cheese is a good substitute if you cannot find cotija.
Exact quantities are in the recipe card below.
How to Make Chilaquiles Rojos
Step 1: Make the red sauce
Place the tomatoes, guajillo chiles, onion, and garlic in a pot of water. Boil them until the chiles soften, then transfer the vegetables to a blender. Blend them with the bouillon until smooth, adding a splash of water if the mixture is too thick.
Step 2: Bake the tortilla chips
Cut the corn tortillas into small triangles. Arrange them in a single layer on a greased baking sheet. Brush or spray them with oil, then bake in a hot oven until crisp. Season the hot chips with salt as soon as they come out.
Step 3: Assemble and serve
Heat a little oil in a large skillet and pour in the blended red sauce. Let it simmer gently, then fold in the baked tortilla chips. Toss them just long enough to coat the chips in the warm sauce. Serve immediately with fried eggs, cheese, onion, and cilantro.
What to Serve with Chilaquiles Rojos
Serve this dish alongside a scoop of warm refried beans and a few slices of fresh avocado.
Expert Tips for Chilaquiles Rojos
Egg safety: Cook eggs until both the yolk and white are firm. Egg dishes should reach an internal temperature of 160°F (71°C) for food safety.
For a spicier sauce, leave the seeds inside the chiles de arbol or add an extra chile to the boiling pot.
Watch the tortilla chips closely during the last few minutes of baking. They can burn quickly once they dry out in the hot oven.
How to Store and Freeze Chilaquiles Rojos
Store leftover sauce and chips separately in airtight containers in the refrigerator for up to 3 days. Freezing the assembled dish is not recommended because the chips will become mushy. Reheat the sauce in a skillet over medium heat, then toss in fresh or leftover chips until warm.
Chilaquiles Rojos Recipe FAQs
Can I use store-bought tortilla chips?
Yes, thick store-bought tortilla chips work in a pinch. You can skip the baking step and add them directly to the simmering red sauce.
How do I keep the chips from getting soggy?
Toss the chips in the sauce right before you plan to eat. Serve them immediately so they retain some of their crunch.
Can I make the red sauce ahead of time?
You can boil and blend the sauce up to three days in advance. Store it in a sealed container in the refrigerator and warm it in a skillet before adding the chips.
Chilaquiles Rojos
Ingredients
- 2 dried guajillo chiles seeds and stems removed
- 4 Roma tomatoes tops removed
- 1/4 medium white onion
- 2 garlic cloves
- 1 teaspoon chicken bouillon or 1 teaspoon kosher salt
- 1 to 2 dried chiles de arbol optional
- 20 corn tortillas
- 2 tablespoons neutral cooking oil plus more for the baking sheet
- 1/2 teaspoon kosher salt
- 4 large eggs
- 1/4 cup cotija cheese crumbled
- 1/4 cup chopped white onion
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (200°C). Grease a large baking sheet with cooking oil or spray.
- Place the tomatoes, guajillo chiles, 1/4 white onion, garlic, and optional chiles de arbol in a medium saucepan. Cover with water and bring to a boil over medium-high heat.
- Reduce the heat and simmer for 10 minutes until the chiles are soft. Use a slotted spoon to transfer the vegetables to a blender.
- Add the chicken bouillon to the blender. Blend until smooth, adding 1 to 2 tablespoons of the cooking water if the sauce is too thick. Taste and add salt if needed.
- Cut the corn tortillas into 8 triangles each. Spread them on the prepared baking sheet in a single layer. Brush or spray the tops lightly with oil.
- Bake for 15 minutes, or until crisp. Remove from the oven and immediately sprinkle with 1/2 teaspoon of kosher salt.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the blended red sauce and simmer for 2 minutes.
- Add the baked tortilla chips to the skillet. Stir gently to coat them in the sauce. If you prefer softer chips, cover the pan for 1 minute.
- Fry the eggs in a separate pan until the whites and yolks are firm, reaching a safe internal temperature of 160°F (71°C). Serve the chips topped with the fried eggs, cotija cheese, chopped onion, and cilantro.
Notes
