• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking The Globe
  • Home
  • Recipes
  • Map Room
  • About
  • Contact Me
  • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Map Room
  • About
  • Contact Me
  • Privacy Policy
×

Traditional Mexican Chilaquiles Rojos

Published: Jun 5, 2016 · Modified: Jan 30, 2017 by Igor · This post may contain affiliate links · 2 Comments

If you still don't know how to make Chilaquiles, this post is going to teach you! This Mexican snack is basically tortilla chips tossed in a sauce and topped with onion, avocado, cheese, and sour cream. We are going to make Chilaquiles Rojos with red salsa!

Everybody should know how to make chilaquiles, because this Mexican dish is fantastic! Check it out!

Would you believe me if I told you that you can make something so good using leftovers that it might even surpass a dish you got those leftovers from? That's often the case with traditional Mexican chilaquiles. They are typically made from stale corn tortillas and they are A.W.E.S.O.M.E. Simply put, it is tortilla chips tossed in some sort of a sauce and simmered in it for few minutes to absorb flavors. No, seriously, that's everything you have to do. Super simple. Usually, this Mexican dish is made either with a green salsa verde sauce or a red salsa rojo sauce. In this post I will show you how to make chilaquiles rojos (that's how they are called when made with a red sauce) so quickly you won't believe it.

Everybody should know how to make chilaquiles, because this Mexican dish is fantastic! Check it out!

Chilaquiles are a popular breakfast or brunch option in Mexico and now, in the United States. That's why they are often served with fried or scrambled eggs. They are also usually topped with a bunch of various delicious stuff, such as crumbled queso fresco or cotija cheese, Mexican crema or sour cream, white onion, cilantro, avocado slices - the list goes on and on. The more the better! Try the different toppings and you will find your favorites. Mine are crunchy white onion and fresh cheese. I just can't imagine my chilaquiles without them!

Everybody should know how to make chilaquiles, because this Mexican dish is fantastic! Check it out!

Now there are few options on how to make chilaquiles. First of all, tortilla chips. You can, if you are short on time, use pre-made chips, however, the taste won't be the same. Sometimes, when I am super lazy, I use them and I still love the outcome. Ideally, stale tortillas should be used (that's why leftovers are perfect), but you can use fresh ones too. The process of preparing chips is really simple. Just cut each tortilla into 6 or 8 triangles and fry or bake them until they are golden brown and crispy. That's it! Now you need the sauce. Once again, either a store-bought one or a homemade one. I am always making my own salsa because it's cheaper and I really love it more. For these chilaquiles I made the same salsa rojo I made for my Huevos Rancheros. It's adapted from the amazing book Pati's Mexican Table.

Everybody should know how to make chilaquiles, because this Mexican dish is fantastic! Check it out!

What can I say more about chilaquiles? Such a simple dish but packed with so much flavor! Unbelievable. Oh and so easy and quick to make. It just can't be easier. One last advice: if you want your tortilla chips to be crispy, serve them as soon as possible. They will stay crispy for only about 10 minutes! Some people love them crispy, some adore them soft. It's a matter of taste! Everybody should know how to make chilaquiles, because this Mexican dish is fantastic! Check it out!

Everybody should know how to make chilaquiles, because this Mexican dish is fantastic! Check it out!

Traditional Mexican Chilaquiles Rojos

CookingTheGlobe
Everyone should know how to make Chilaquiles because this Mexican snack is amazing. This recipe is for Chilaquiles Rojos (made with red salsa).
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Cuisine Mexican
Servings 4 people
Calories 194 kcal

Ingredients
  

For the chips: (alternatively, you can use store-bought tortilla chips)

  • 9 corn tortillas , cut into triangles (into 6 or 8)
  • ⅓ teaspoon sea salt
  • vegetable oil

For the salsa rojo: (alternatively, you can use 2 cups of store-bought sauce)

  • 1 pound (450g) ripe tomatoes
  • 1 clove garlic , unpeeled
  • ½ small white onion (about 1 oz or 30g), sliced
  • ½ to 1 jalapeño or serrano chile , or to taste
  • ¾ teaspoon sea salt , or to taste

For the garnish:

  • ¼ cup sliced white onion , or to taste
  • ¼ cup crumbled queso fresco, Cotija, or feta cheese , or to taste
  • ¼ cup Mexican crema or sour cream , or to taste
  • cilantro
  • avocado

Instructions
 

  • The tortilla chips. If you use store-bought chips, please skip this step. You can either fry or bake your tortilla triangles.
  • For frying, heat 1 tablespoon of oil in a large skillet over medium-high heat and fry your tortillas piece in batches until they are golden brown and crisp. When done, drain on paper towels.
  • For baking, preheat the oven to 350°F (175°C), grease a baking sheet, and place your tortilla pieces on it. Lightly brush the tops with oil and sprinkle with the salt. Bake for 20 minutes until golden brown and crispy.
  • The salsa rojo. If you use a store-bought salta, please skip this step. Heat oven broiler. Place the vegetables on a baking sheet. Broil for 15 minutes, turning halfway through, until the juices begin to run from tomatoes and the skin slightly blackens. Remove the skin from the garlic and discard.
  • Place the tomatoes, garlic, onion, ½ of the chile and salt in a blender or food processor and puree until smooth. Give a taste and add more chile if you want to.
  • Chilaquiles. Heat the salsa rojo in a large skillet. When it's hot, stir in the tortilla chips. Cook for few minutes. Serve right away if you love them crispy and wait for 5-10 minutes if you love them soft. Serve topped with white onion, cheese, sour cream, cilantro and avocado. Chilaquiles can also be served with a fried egg. Enjoy!

Nutrition

Calories: 194kcal
Tried this recipe?Let us know how it was!

* This post contains affiliate links, thank you for the support in keeping Cooking The Globe up and running!

« Huevos Rancheros
Mexican Breakfast – Breakfast Around the World #5 »
27870 shares
  • Facebook

Reader Interactions

Comments

  1. Lisa

    June 17, 2018 at 5:31 pm

    These were super easy to make and very delicious. I grew up in southern California and this was very authentic tasting. We made the chips ourselves on the stove and made your sauce. Whole family loved them. Definite keeper. Thank you for the recipe!

    Reply
    • Igor

      August 01, 2018 at 9:11 am

      Your comment just made my day, Lisa! So happy that these chilaquiles taste authentic 🙂

      Reply

Join the Discussion Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Social Profiles

Categories

Latest Recipes:

Featured-Img-of-Thai-Steamed-Fish
Featured Img of Sooji Balls Savory Semolina Dumplings
Featured Img of Tangy Mango Dal
Featured Img of Thai Larb Salad
white bowl of thai noodle soup on black table by red peppers
Featured Img of Basil Chicken

Affiliate disclosure

Cookingtheglobe.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.

Copyright © 2023 · Cooking the Globe WordPress · Log in

27.9K shares
  • 186