Chilaquiles Recipe (with Salsa Rojo)
Chilaquiles is a traditional Mexican breakfast or brunch that consists of saucy salsa (rojo) and crispy deep-fried corn tortilla chips with a choice of fried eggs, sliced avocado, crema, and fresh garnishes! Quick, flavorful, and so delicious!
Servings: 6 servings
Ingredients
- 3 Roma tomatoes
- 3 cloves garlic peeled
- ½ yellow onion roughly chopped
- 3 dried chile arbol ends removed and deseeded
- 3 dried guajillo peppers ends removed and deseeded
- 2 cups chicken broth
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon salt plus more to taste
- Vegetable oil for frying
- 30 corn tortillas each cut into 9 pieces
Instructions
- Wrap a large skillet in aluminum foil and roast the tomatoes, garlic, and onion over high heat for 15 minutes or until the onion gets a slight char, flipping occasionally. Remove the garlic and onion from the pan and set aside.
- Continue to roast the tomato for 5 minutes or until the skin starts to pop open and char. Remove and set aside.
- Remove the foil from the pan and roast the chile arbol and guajillo peppers over medium-high heat for 2-3 minutes, turning often and keeping a close eye on them so they don’t burn.
- Transfer the tomato, garlic, onion, chile arbol, guajillo peppers, chicken broth, Mexican oregano, and salt to a blender or food processor. Blend until smooth.
- Add the sauce to a large saucepan and bring to a simmer, then reduce the heat to medium and cook for 10 minutes or until the sauce thickens.
- While the sauce cooks heat 3 inches of vegetable oil over medium-high heat in a large, deep frying pan until it reaches 350 degrees Fahrenheit. Fry the tortilla pieces in batches until golden and crispy, about 3 minutes.
- Remove the chips from the oil and drain them on paper towels or a wire cooling rack set over a baking pan. Sprinkle with ½ teaspoon of salt and gently toss to coat evenly.
- Layer the fried tortillas on a plate and spoon the sauce over the chips.
- Serve the chilaquiles warm, topped with crumbled queso fresco, chopped cilantro, a drizzle of table crema or sour cream, sliced avocado, and fried eggs, if desired.
Notes
- Note: The nutritional information does not include the oil used to fry the corn tortillas.
- In a hurry? Feel free to make this recipe with store-bought tortilla chips with store-bought red chile sauce or enchilada sauce.
- Leftovers: The salsa rojo sauce can be stored in an airtight container in the fridge for up to 5 days, and the chips can be stored in an airtight container for 2-3 days.
Nutrition
Calories: 304kcal | Carbohydrates: 62g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 547mg | Potassium: 373mg | Fiber: 9g | Sugar: 3g | Vitamin A: 532IU | Vitamin C: 6mg | Calcium: 120mg | Iron: 2mg
