EspañolThis Red Chilaquiles recipe, a classic Mexican breakfast, features tortillas, salsa, cheese, and eggs. Learn how to make it using our step-by-step instructions and video below. Buen Provecho!
What are chilaquiles?
Just as French Toast solves the problem of stale bread, so do Chilaquiles solve the problem of day-old tortillas.
A basic chilaquiles recipe includes tortillas, salsa, a protein, and cheese with a sprinkling of herbs. But of course, that leaves a lot of room for experimentation. For instance, either red or green salsas work great. And while I like a sunnyside-up egg on mine, chicken, beef, shrimp, or vegan options are all viable, too.
As for the cheese component, I use queso fresco usually, but Oaxaca and cotija are often used by reasonable people with great results.
The point is chilaquiles can be any number of solutions to the problem of what to do with tortillas before they’re too far gone. Not to mention they are incredibly delicious!
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The Tortilla Chips
To make the tortilla chips I cut corn tortillas into triangles, just like you would when creating triangle slices of a pizza, and then quickly fry them up; more on that in the process below.
If you’re craving your chilaquiles and don’t have tortillas, store-bought tortilla chips are just fine.
Many families fry the tortillas and simmer them in the salsa, creating a soft consistency. I like different textures in my dishes, so I prefer crunchy tortillas. Try them both ways to see which you prefer.
More Chilaquiles Recipes
As I mentioned, chilaquiles can be very different, try these recipes, too, and let us know in the comments which you like the most.
Red Chilaquiles Recipe
4 portions
Ingredients
For the Red Salsa
- 1.5 lb Roma tomatoes (approx 750 gr)
- ½ white onion
- 2 serrano peppers
- 2 garlic cloves
- 1 teaspoon table salt
- ¼ cup of water
- 1 tablespoon Mexican dry oregano
For the tortilla chips
- 12 corn tortillas, regular size
- 1 cup oil for frying
- Salt to taste
For serving
- 4 oz queso fresco, crumbled
- 1 avocado
- Fresh cilantro to taste, chopped
- Red onion
- 4 eggs (optional)
Utensils
- Cast iron skillet or comal
- Tongs
- Kitchen shears or knife
- Measuring cups
- Measuring spoons
- Blender or food processor
- Heavy bottom small pot or fryer
- Paper Towels
- Large skillet
- Serving spoon
Process
Roast the Veggies
Heat the cast-iron skillet or comal over medium-high heat and place the tomatoes, onion, serrano peppers, and garlic cloves on it.
Once the cast iron is hot, lower the temperature to allow the veggies to roast slowly, turning them as they char on all sides. This will take 20 to 25 minutes.
Try to break up the layers of the onion as you flip it. It’s important to note that the garlic and onions will roast before the tomatoes and serranos. When they are ready, remove them immediately so they don’t burn up.
Tip: Place the tomatoes with the stem area down first on the skillet. That part of the tomato is the hardest and cooks more slowly.
Make the Tortilla Chips
While the vegetables are roasting, cut the tortillas into triangles or any other shape of your choice.
In a small pot, heat half the oil and fry the triangles in batches. Try not to put too many in at once. At first, you’ll see that the pieces stick to each other, after a few seconds in the oil, carefully move them and they will start separating. Check out the video if you want to see how it works.
The tortillas fry very quickly, don’t take your eyes off them and move them with the spoon from time to time.
Once they are lightly browned, carefully remove them from the oil and place them on a plate covered with a paper towel or butcher paper to absorb the oil and season immediately with a little salt.
Repeat. When you notice that little pieces of the tortillas are settling in the pot and the oil is running low. Turn off the heat, remove the oil, clean the pot and continue until you finish with all the tortilla chips. Set aside
If you have a frier or air fryer at home, use it to save time and effort.
Make the sauce
Cut the stems off the roasted peppers. Next, in a blender or food processor place the tomatoes, onion, peppers, garlic, salt, dried oregano, and ¼ cup of water.
Blend until smooth.
In a large frying pan, heat a tablespoon of oil, pour in the sauce, and fry for a few minutes.
Just before serving, dip the chips into the sauce and carefully toss until each tortilla piece is completely covered with the sauce.
Serve the chilaquiles
Divide the tortillas covered in salsa among four plates. Top with crumbled queso fresco, chopped cilantro, and sliced avocado.
Add a fried egg if you wish. I do wish it. !Buen Provecho!
Print out the Red Chilaquiles Recipe
Red Chilaquiles Recipe
Ingredients
For the red salsa
- 1.5 lb roma tomatoes (approx 750 gr)
- ½ white onion
- 2 serrano peppers
- 2 garlic cloves
- 1 teaspoon table salt
- ¼ cup of water (approx 60 ml)
- 1 tablespoon Mexican dry oregano
For the tortilla chips
- 12 corn tortillas regular size
- 1 cup oil for frying
- Salt to taste
For serving
- 4 oz queso fresco, crumbled (approx 115 gr)
- 1 avocado
- Fresh cilantro to taste chopped
- Red onion
- 4 eggs optional
Utensilios
- Utensils
- Cast iron skillet or comal
- Tongs
- Kitchen shears or knife
- * Measuring cups
- * Measuring spoons
- Blender or food processor
- Heavy bottom small pot or fryer
- Paper Towels
- Large skillet
- Serving spoon
Instructions
Roast the Veggies
- Heat the cast iron skillet or comal over medium-high heat and place the tomatoes, onion, serrano peppers and garlic cloves on it.
- Once the cast iron is hot, lower the temperature to allow the veggies to roast slowly, turning them as they char on all sides. This will take 20 to 25 minutes.
- Try to break up the layers of the onion as you flip it. It’s important to notice the garlic and onions will roast before the tomatoes and serranos, when they are ready, remove them immediately so they don’t burn up.
- Tip: Place the tomatoes with the stem area down on the skillet. That part of the tomato is the hardest and cooks more slowly.
Make the Tortilla Chips
- While the vegetables are roasting, cut the tortillas into triangles or any other shape of your choice.
- In a small pot, heat half the oil and fry the triangles in batches. Try not to put too many in at once. At first, you’ll see that the pieces stick to each other, after a few seconds in the oil, carefully move them and they will start separating. Check out the video if you want to see how it works.
- The tortillas fry very quickly, don’t take your eyes off them and move them with the spoon from time to time.
- Once they are lightly browned, carefully remove them from the oil and place them on a plate covered with a paper towel or butcher paper to absorb the oil and season immediately with a little salt.
- Repeat. When you notice that little pieces of the tortillas are settling in the pot and the oil is running low. Turn off the heat, remove the oil, clean the pot and continue until you finish with all the tortilla chips. Set aside
- If you have a frier at home, use it, it will save you time and effort.
Make the sauce
- Cut the stems off the roasted peppers. In a blender or food processor place the tomatoes, onion, peppers, garlic, salt, dried oregano and ¼ cup of water.
- Blend until smooth.
- In a large frying pan, heat a tablespoon of oil, pour the sauce and fry for a few minutes.
- Just before serving, dip the chips into the sauce and carefully toss until each tortilla piece is completely covered with the sauce.
Serve the chilaquiles
- Divide the tortillas covered in salsa among four plates. Top with crumbled queso fresco, chopped cilantro and sliced avocado.
- Add a fried egg if you wish. I do wish it. !Buen Provecho!
Nutrition
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