Chilaquiles Rojos: A Mexican Breakfast Classic
Chilaquiles Rojos are the ultimate comfort food breakfast! Crispy tortilla chips, simmered in a rich, red enchilada sauce, and piled high with all your favorite toppings.
Ingredients
- Tortilla chips:
- 12 corn tortillas cut into triangles
- 2 cups vegetable oil for frying
- Salsa Roja:
- 1 tablespoon vegetable oil
- 1/2 white onion chopped
- 4 roma tomatoes diced
- 2 cloves garlic minced
- 4-5 dried guajillo chiles stemmed and seeded
- 2 cups chicken broth
- Salt and pepper to taste
- Toppings suggestions:
- Crumbled queso fresco
- Chopped red onion
- Chopped cilantro
- Sour cream
- Fried or scrambled eggs
Instructions
- Make the chips: Heat oil in a large skillet. Fry tortilla triangles in batches until golden brown and crisp. Drain on paper towels.
- Roast guajillos: Heat a dry skillet over medium heat. Toast the guajillo chiles for 2-3 minutes per side until fragrant. Soak chiles in hot water for 15 minutes.
- Sauté aromatics: Heat oil in a large skillet. Add onion and cook until softened. Add tomatoes and garlic, and cook for 5 minutes.
- Blend salsa: Transfer tomato mixture to a blender with soaked chiles (discard water), and 1/2 cup broth. Blend until smooth, adding more broth if needed. Season with salt and pepper.
- Simmer the salsa: Pour salsa back into the skillet and simmer for 10 minutes to thicken.
- Assemble the chilaquiles: Add tortilla chips to salsa and gently fold. Simmer for a few minutes, allowing chips to soften slightly.
- Serve: Garnish with queso fresco, red onion, cilantro, sour cream, and eggs if desired. Enjoy!