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    Authentic Mexican Chilaquiles Rojos

    Published: Apr 4, 2021 · Modified: Apr 28, 2022 by Elise Shivamber · This post may contain affiliate links ·

    Jump to Recipe Print Recipe

    These authentic chilaquiles rojos (red chilaquiles) are a traditional Mexican breakfast of corn tortilla chips soaked in a homemade salsa roja. This chilaquiles recipe is a fool-proof gluten-free breakfast that is so easy to make!

    Chilaquiles rojos in a black skillet close up to see the toppings.

    These chilaquiles rojos con huevo are a staple breakfast on the weekends. The first time I had chilaquiles was when I first moved to Los Angeles and it was the first recipe my Mother in Law taught me. They’re a true Los Angeles go-to and are served at many brunches.

    Jump to:
    • What are chilaquiles?
    • Why this recipe works
    • Ingredients notes
    • Instructions
    • Serving Suggestions
    • Expert Tips
    • FAQ's
    • Related Recipes
    • 📖 Recipe
    • 💬 Comments

    What are chilaquiles?

    Pronounced chee-lay-key-lays

    Chilaquiles are a traditional savory Mexican breakfast. The traditional recipe contains tortilla chips soaked in a homemade sauce. There are two types of chilaquiles: chilaquiles rojos and chilaquiles verdes. 

    Chilaquiles Rojos, or Red Chilaquiles, are chilaquiles with a red sauce. The sauce is a Mexican red salsa and is made with tomatoes, jalapeños, and serranos (optional).

    Why this recipe works

    • This authentic chilaquiles recipe is a family recipe passed down from my Mother in Law.
    • Chilaquiles are a simple meal using only a few ingredients.
    • Naturally gluten free.
    • A staple brunch served in Los Angeles because it's quick and flavorful!

    Ingredients notes

    A traditional Mexican chilaquiles recipe is actually really easy! It has one important ingredient to make: a homemade salsa roja (red salsa).

    Ingredients to make chilaquiles rojos on a marble countertop.

    Corn tortilla chips

    I love using corn tortilla strips versus chips as they have the best texture in this recipe. If you can, making your own corn tortilla chips is best!

    Egg

    To thicken the sauce, scramble an egg into the cooking chips. You can omit or use JustEgg as a substitute.

    Salsa Roja

    Chilaquiles taste best when made with a fresh homemade salsa roja. A substitute would be a store-bought smooth Mexican red salsa, or using a chunky salsa and blending it. To use a salsa verde would make chilaquiles verdes.

    Tomatoes: Roma tomatoes are a must-have for salsa-making and are a staple ingredient in Mexican cuisine. Substitute for heirloom tomatoes.

    Chiles: For this salsa, I always use jalapeno. To add spice, I suggest adding a serrano chile (be careful as this definitely adds heat).

    Instructions

    Step One: Make the Salsa

    A chilaquiles recipe is only as good as its sauce, and that is the first step in this one. This one comes from my Mother in Law, originally from the Jalisco state of Mexico. It can be modified for any spice level.

    Like many traditional Mexican salsas, first we char the fresh produce. The way I learned how to do this is to char the tomatoes, jalapeños and serranos straight over the fire. However, a more fool-proof way of doing that, and the steps we’ll use is putting the salsa ingredients under the broiler.

    Slice the roma tomatoes in half and place on a baking sheet or dish with the jalapeno and serrano if using. Broil for ten minutes, not directly under the broiler but in the middle of the oven.

    Broiled roma tomates, jalapeno and a serrano on an aluminum baking tray.
    Broil the tomatoes and peppers (serrano optional) until charred.
    A fresh salsa roja sitting in the blender after becoming smooth.
    Add to a blender with salt and blend until smooth.

    Flip the tomatoes and chiles to the other side and broil for an additional 5 minutes, until both sides are charred.

    Add to a high-powered blender with salt. Blend until completely smooth and leave to the side.

    Crack eggs into a small bowl or measuring cup. Beat quickly with a fork, until mixed, and leave to the side.

    Step Two: Make the Chilaquiles

    Add tortilla chips into a warmed pan, with heat on medium-low. Gently press on the chips to break them slightly - this helps make the chilaquiles in small bites, but you can feel free to leave the chips whole too.

    Warm the chips for 2-3 minutes, and then add the blended salsa roja sauce.

    Tortilla chips in a black skillet warming up.
    Warm tortilla chips in a pan and break them up slightly.
    Salsa that is poured on top of warmed tortilla chips in a skillet.
    Add the homemade salsa to the chips.

    Stir gently to toss the chips and salsa together for a few seconds. Push the soaked chips to the edge of the pan and add the whisked egg into the center. 

    Push the egg back and forth to scramble it. Once it starts cooking through, stir the egg into the chips, until completely combined.

    Serve while warm and add toppings. 

    A red salsa mixed into tortilla chips with scrambled egg.
    Push chips to the edge of the pan and add a beaten egg in the center. Cook through and stir completely.
    A skillet in view with finished chilaquiles topped with avocado slices, diced onion and cilantro.
    Add toppings! My favorites are avocado, diced onion and cilantro.

    Optional Step: Add Chorizo

    Adding chorizo to this chilaquiles con huevos is completely optional. I love to serve it this way to add protein.

    First, heat a large skillet over medium heat on the stove. Once warm, add chorizo.

    Raw chorizo in a skillet with a wooden spoon.
    Add chorizo to a hot skillet.
    Cooked chorizo in a skillet with a wooden spoon.
    Break into smaller chunks and cook completely through.

    Break up chorizo into small pieces with a wooden spoon and let brown for 2-3 minutes. Stir, and allow the other sides to brown.

    Cook chorizo, stirring gently, until completely cooked through (when no pink is showing).

    Serving Suggestions

    Chilaquiles are often served with a number of toppings to make these loaded up, almost like nachos!

    Some great pairings with chilaquiles are:

    • Fresh cilantro
    • Diced onions (red or white)
    • Thinly sliced radishes
    • Spicy Serrano Salsa
    • Fresh avocado or guacamole
    • Cotija cheese

    Expert Tips

    Chilaquiles con huevos: Chilaquiles can also be served with a fried egg on top. Instead of adding a fried egg on top, this recipe requires scrambling the egg into the salsa - it helps thicken the sauce.

    Make it vegan: To make this recipe vegan, skip the chorizo (or use a plant-based version) and omit the egg or use JustEgg.

    Make it spicy: We love to eat spicy chilaquiles, and the sauce is so customizable! Use a serrano pepper in the salsa to add heat, or try adding a second.

    Make it quick: If not making the salsa ahead of time, the next best way to make this recipe quickly is to use store-bought salsa roja (red salsa). Aim for a smoother salsa, or blend prior to using.

    Make it ahead: To make this recipe ahead, make the salsa the day (or two) before. Blend until smooth and store in an airtight container in the refrigerator until ready to use.

    Storage directions: Chilaquiles are best served fresh and hot. Because they are technically tortilla chips drenched in a red salsa, they can get mushy if sitting for too long. If you do end up with leftover chilaquiles that you want to save, I suggest putting them in a ziploc airtight container. They will still taste great, but the texture will be slightly more soggy.

    FAQ's

    A close up view of chilaquiles rojos in a skillet with a wooden spoon scooping a bite out.
    Are chilaquiles spicy?

    Chilaquiles are made with chiles inside the sauce, so it can be spicy. Luckily you can temper the sauce depending on how many chiles you use in it.

    How do I make chilaquiles not spicy?

    To make a chilaquiles rojos sauce not spicy, I recommend not using any serrano peppers and using only one jalapeño. (Serranos are about 5x spicier than jalapeños)

    Can I use store bought tortilla chips for chilaquiles?

    Absolutely! I recommend it because it’s so much quicker, although homemade tortilla chips are the traditional way to make this recipe.

    Do I have to strain the salsa?

    No! The sauce should be on the thicker side and does not need to be strained.

    Related Recipes

    • Chilaquiles Verdes
    • Chorizo con Huevos
    • Spicy Serrano Salsa Verde
    • Mango Habanero Salsa

    If you try this recipe, don’t forget to rate the recipe and leave me a comment below so I know what you think! Follow Elise Tries to Cook on Facebook, Instagram, and Pinterest, and Subscribe via email to receive the latest recipes!

    📖 Recipe

    A featured image of chilaquiles rojos in a black skillet close up to see the toppings.

    Authentic Mexican Chilaquiles Rojos

    Elise Shivamber
    These authentic chilaquiles rojos (red chilaquiles) are a traditional Mexican breakfast of corn tortilla chips soaked in a homemade salsa roja. This chilaquiles recipe is a fool-proof gluten-free breakfast that is so easy to make!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Breakfast
    Cuisine Mexican
    Servings 2 people
    Calories 313 kcal

    Equipment

    • Blender

    Ingredients
      

    • 2 roma tomatoes
    • 1 jalapeno
    • 1 serrano (OPTIONAL) optional - see note below
    • ¼ teaspoon salt
    • 4 ounces corn tortilla chips
    • 1 large egg

    Optional

    • 4 ounces chorizo
    • ½ avocado

    Instructions
     

    Make the salsa

    • Turn the oven to Broil.
    • Cut the tomatoes in half lengthwise. Place tomatoes, jalapeño and serrano (optional to use serrano as it will be spicy) in a small baking dish. Place on middle shelf, not directly under the broiler.
    • Broil the peppers and tomatoes for 10-minutes (or until medium-charred on top). Then using tongs, flip the peppers and tomatoes to their other side.
    • Allow the second side to broil for an additional 5 minutes, until the second side is charred.
    • Place the tomatoes and jalapeño (and serrano if using) into a blender with any juices. Add salt.
    • Blend until smooth. If sauce doesn’t form, add one tablespoon of water until able to blend. Leave to the side.
    • Crack the large egg into a measuring cup or small bowl and whisk lightly with a fork. Leave to the side.

    Make the Chilaquiles

    • Heat up a large skillet on medium-low heat.
    • Toss the chips onto the pan. Lightly press on them with a spoon to break them in half.
    • After 2-3 minutes of warming the chips, carefully pour in the blended chilaquiles rojos sauce.
    • Stir the chilaquiles sauce and chips together lightly - you want some pieces to soak up the sauce, while others are nice and crispy still!
    • Push salsa-soaked chips to the edges of the pan and add the whisked egg. Using the spoon, move back and forth to scramble and cook the eggs. Once starting to cook through, stir tortilla chips back into the center and toss to combine all together.
    • Serve the chilaquiles while warm and add toppings if desired.

    Cook chorizo (optional)

    • Heat a skillet under medium heat on the stove. Once warm, add chorizo.
    • Break up chorizo into medium sized chunks and let brown for 2-3 minutes. Once browned on bottom side, break into smaller chunks and allow second side to brown.
    • Cook chorizo, stirring gently, until completely cooked through (when no pink is showing).

    Notes

    Storage directions: Chilaquiles are best served fresh and hot. Because they are technically tortilla chips drenched in a red salsa, they can get mushy if sitting for too long. If you do end up with leftover chilaquiles that you want to save, I suggest putting them in a ziploc airtight container. They will still taste great, but the texture will be slightly more soggy.
    Adding a serrano: We love to eat spicy chilaquiles, and the homemade sauce is so customizable! If you want a spicy salsa, use a serrano pepper. If trying for the first time and have a low tolerance for heat, I highly recommend sticking with the jalapeño only.
    Chilaquiles con huevos: Chilaquiles can also be served with a fried egg on top. Instead of adding a fried egg on top, this recipe requires scrambling the egg into the salsa - it helps thicken the sauce.
    Make it vegan: To make this recipe vegan, skip the chorizo (or use a plant-based version) and omit the egg or use JustEgg.
    Make it quick: If not making the salsa ahead of time, the next best way to make this recipe quickly is to use store-bought salsa roja (red salsa). Aim for a smoother salsa, or blend prior to using.
    Make it ahead: To make this recipe ahead, make the salsa the day (or two) before. Blend until smooth and store in an airtight container in the refrigerator until ready to use.
    *Nutritional values are estimates. Does not include the optional chorizo.

    Nutrition

    Calories: 313kcalCarbohydrates: 42gProtein: 7gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 82mgSodium: 512mgPotassium: 307mgFiber: 4gSugar: 3gVitamin A: 741IUVitamin C: 18mgCalcium: 80mgIron: 1mg
    Keyword breakfast, chilaquiles, gluten free, gluten free breakfast, mexican, mexican breakfast
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