A perfect breakfast or brunch recipe, Chilaquiles Rojos is a comforting plate of fried tortillas simmered in red salsa and topped with cheese. Add an egg and beans and you have yourself one satisfying breakfast!
What are Chilaquiles?
Chilaquiles (pronounced chee-lah-KEE-lays) are a Mexican breakfast dish made up of fresh tortilla chips that are simmered in salsa and topped with queso fresco.
There are two main types of chilaquiles: Chilaquiles Rojos and Chilaquiles Verde.
Rojos, or red, uses a red salsa. While verde, green, uses green salsa (salsa verde).
How to serve Chilaquiles?
Chilaquiles can be served by themselves, but they are often found accompanied by a side of beans or refried beans. And, they are often topped with a fried egg.
If you wanted to go more of a lunch route with your chilaquiles, you could also top them with shredded chicken.
This dish comes together so easily that it makes the perfect Holiday brunch dish, when you want to spend your time enjoying the Holidays rather than tied to the stove.
And, if you’re having a crowd for brunch, everyone gets to top their chilaquiles the way they like it!
What is the difference between Chilaquiles and Migas?
You will often find that chilaquiles and migas are confused for each other. They are similar Mexican dishes, but with some marked distinctions that makes it easy to tell them apart.
They both use tortilla chips, but for migas the chips are sauteed with scrambled eggs. And, they are served without a sauce.
For chilaquiles, the tortilla chips are sautéed with their sauce and often served topped with a fried egg.
How to make your own tortilla chips
Making your own tortilla chips is a great way to use up leftover corn tortillas. Particularly those that are a bit past their prime and starting to crack.
The traditional way to make tortilla chips with day old tortillas is to fry them in a heavy skillet with a little oil, until they are crisp.
However, if you’re looking for a quicker way to make tortilla chips from leftover corn tortillas, that also uses less oil, you can brush the tortillas lightly with oil and bake them at 350F for 15-20 minutes, until golden and crispy.
If baking your tortilla chips, make sure to check them often, as oven temperatures can vary and these do darken quickly.
What is epazote?
Epazote (pronounced eh-pah-ZOH-teh) is an herb that is commonly used in Southern Mexico and Guatemala.
It has a strong flavor and aroma and it is a common addition to traditional chilaquiles as well as black beans.
We have left it out of our recipe below, because it can be difficult to find, and it can be an acquired taste. However, if you can find epazote, and want to give it a try, add one sprig to your salsa as it simmers.
What Is Queso Fresco?
Queso fresco is a soft and crumbly Mexican cheese that has a light flavor and slight saltiness.
It typically comes pressed into a disc, from which you can pinch off what you need and crumble it as a topping or add in to your dish.
Yield: 1 (9 inch) skillet (serves 3-4 with beans and eggs)
A perfect breakfast or brunch recipe,Chilaquiles Rojos is a comforting plate of fried tortillas simmered in red salsa and topped with cheese. Add an egg and beans and you have yourself one satisfying breakfast!
Prep Time5 minutes
Tortilla Frying Time30 minutes
Dish Cook Time10 minutes
Total Time45 minutes
Ingredients
- 2 c salsa
- 10 corn tortillas, cut into 1/6ths*
- ¼ c oil
- 5 oz queso fresco (for topping)
- ¼ c Mexican crema or sour cream (optional, for topping)
- Avocado, red onions, cilantro (optional, for topping)
- 6-8 eggs, fried (optional, for serving)
- Cooked black beans or refried beans (optional, for serving)
Instructions
- If your salsa is chunky, pour it into a blender or food processor, and blend until uniform and smooth. Set aside.
- Heat 1 Tbsp oil over medium high heat in large skillet or cast iron pan. Working in batches, fry the cut tortillas until crisp and golden, roughly 3 minutes, flipping and adding oil as needed. Remove the tortilla chips from the skillet when crispy and place on a paper towel lined plate.**
- Add more oil to skillet and add the salsa. Simmer 5-10 minutes, until it has thickened slightly. (Cooking time will vary depending on the moisture content of your chosen salsa.)
- Stir in tortillas and cook for 2-5 more minutes, stirring gently to coat all the tortillas in sauce, but not so much that the tortillas start to fall apart.
- Top the chilaquiles with crumbled queso fresco, crema (or sour cream), avocado slices, red onion slices, and/or chopped cilantro, as desired.
- Serve with fried eggs and beans, as desired.
Notes
* Dry or day-old tortillas are perfect for this dish!
**Making the tortilla chips can be done ahead of time. You can also make the tortilla chips by brushing the tortillas on both sides with a little oil and baking at 350F for 15-20 minutes, until crisp. (Check often so they don’t burn!)
Nutrition Information:
Yield:
4Serving Size:
1/4 recipe
Amount Per Serving:Calories: 827
If you liked this recipe, here are some similar dishes you may enjoy!
- Mexican Cheeses You Need To Know
- Breakfast Enchiladas
- Esquites (Mexican Street Corn Salad)
- Ham Strata
- Honduran Baleadas (And Homemade Flour Tortillas)
- Italian Asparagus Frittata
- Swiss Potato Rosti With Eggs
- Denver Breakfast Ring
Sarah - Curious Cuisiniere
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
www.curiouscuisiniere.com/about/
