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A featured image of chilaquiles rojos in a black skillet close up to see the toppings.
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5 from 1 vote

Authentic Mexican Chilaquiles Rojos

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, chilaquiles, gluten free, gluten free breakfast, mexican, mexican breakfast
Servings: 2 people
Calories: 313kcal

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: 313kcal | Carbohydrates: 42g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 512mg | Potassium: 307mg | Fiber: 4g | Sugar: 3g | Vitamin A: 741IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 1mg