Introduction
There’s something incredibly satisfying about the crisp tortillas softened in a vibrant red salsa, all topped with creamy, fresh, and hearty fixings. Making Chilaquiles Rojos is like creating a beautiful, edible mosaic from simple pantry staples, perfect for a flavorful breakfast or a quick dinner. You can customize your bowl with exactly the toppings you crave.
Prep & Cook Time
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Ingredients
- vegetable oil (for frying)
- 12 corn tortillas
- salt (to taste)
- 15 ounce jar red salsa (puréed, or about 2 cups of homemade salsa)
- scrambled or fried eggs
- refried beans
- black beans
- queso cheese
- Mexican crema
- sour cream
- avocado
- cilantro
- onion
- jalapeño pepper
- tomato
Instructions
- Prepare the tortillas: Stack the corn tortillas and cut them into 6 or 8 wedges each.
- Fry the tortillas: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, fry the tortilla wedges in batches until golden and crisp, about 2-3 minutes per batch. Transfer to a paper towel-lined plate and sprinkle lightly with salt.
- Simmer the salsa: Carefully pour the used oil out of the skillet. Pour the puréed red salsa into the same skillet and warm it over medium heat until it begins to simmer.
- Combine salsa and chips: Add all the fried tortilla chips to the simmering salsa. Gently fold and toss until every chip is evenly coated. Cook for just 2-3 minutes until the chips have softened slightly but still retain some texture. Remove from heat.
- Serve immediately: Divide the saucy chilaquiles among four plates.
- Add toppings: Top with your choice of scrambled or fried eggs, refried beans, black beans, queso cheese, Mexican crema, sour cream, avocado, chopped cilantro, diced onion, sliced jalapeño pepper, and diced tomato.
Variations
- Baked Chips: For a lighter version, toss the tortilla wedges with a little oil, salt, and bake at 400°F (200°C) until crisp instead of frying.
- Breakfast Casserole: Layer the salsa-coated chips in a baking dish, top with beaten eggs and cheese, and bake until the eggs are set for a hands-off brunch dish.
- Chilaquiles Verdes: Simply substitute the red salsa for a green tomatillo salsa for a different flavor profile using the same method.
- Deconstructed Style: Serve the crispy chips, warm salsa, and all toppings separately in bowls, allowing everyone to assemble their own plate to their liking.
Tips for Success
- Use day-old or slightly dry tortillas for frying; they absorb less oil and become crispier.
- To keep chips from getting soggy, have all your toppings prepped and ready to go before you start cooking the salsa and chips.
- When tossing the chips in the salsa, work quickly. You want them just softened enough to be manageable with a fork, not mushy.
- If using a store-bought salsa, taste it first. You may want to adjust seasoning with a pinch of salt or a squeeze of lime after simmering.
Storage & Reheating
FAQ
Can I use store-bought tortilla chips?
Yes, you can use sturdy, lightly salted restaurant-style chips. Add them to the simmering salsa and proceed with the recipe, reducing the tossing time since they don’t need to fry.
What’s the difference between queso cheese and other cheeses?
Queso cheese for chilaquiles typically refers to a fresh, crumbly cheese like queso fresco or cotija. It adds a salty, mild milky flavor that doesn’t fully melt.
Do I have to fry the tortillas?
No, the baked variation is a great alternative. You can also briefly char whole tortillas directly over a gas flame or on a dry skillet before cutting and saucing for a different texture.
My salsa is too thick. What should I do?
Thin it out with a few tablespoons of water or chicken/vegetable broth until it reaches a pourable consistency before simmering.
What’s the best egg style for chilaquiles?
It’s personal preference! A fried egg with a runny yolk creates a delicious sauce, while scrambled eggs integrate more evenly throughout the dish.
Can I make this dish ahead of time?
You can prep all the toppings and fry the chips a few hours ahead, but the final step of saucing the chips should be done right before serving for the best texture.
