Chilaquiles Rojos
Enjoy Mexican flavors for breakfast with these Chilaquiles Rojos (red chilaquiles). You just need tortilla chips, red sauce and a fried egg!
Servings: 6 servings
Calories: 351kcal
Ingredients
- 4-6 cups thick cut tortilla chips
- 4 guajillo chilies
- 3 tomatoes
- 1 chipotle pepper
- 1 garlic clove
- 1 small onion
- ½ teaspoon chili powder
- ⅛ teaspoon cinnamon
- 1 teaspoon cumin seeds toasted
- 1 teaspoon salt
- Fried egg optional
- Cilantro garnish
- Radish garnish
- Mexican crema garnish
- Queso fresco garnish
- Limes garnish
Instructions
- Heat a grill over medium heat and roast the tomatoes and onion until charred and softened. Remove and let cool.
- Remove the stems and seeds from the guajillo chilies.
- Cover the guajillo chilies in boiling water and let sit 30 minutes to soften. **Do not discard the soaking liquid.
- Combine the chilies, roasted tomatoes, onion, garlic, salt and spices to a blender and pulse until smooth. Taste and add more salt if needed, keeping in mind that the chips will likely have salt on them as well.
- Heat a skillet over medium heat and add the chips.
- Pour the sauce over the top and mix very gently with tongs to coat the chips in the sauce.
- Remove and serve topped with cilantro, queso fresco, crema, sliced radishes and fresh lime juice. Top with a fried egg if desired.
Notes
- While I highly recommend making the homemade red sauce in this recipe, in a pinch, you can use store-bought red enchilada sauce.
- Be sure to use thick cut tortilla chips. The chips will soak up the sauce and soften a little. If you use thin chips, your chilaquiles will just be soggy.
- If you have extra time, feel free to fry your own tortilla chips. This is a great way to use leftover or stale tortillas.
- I like my chips to maintain a little crunch, so I don't let them simmer for very long in the sauce. If you like them softer, just simmer them for longer.
- If you can’t find guajillo chilies, you can substitute with ancho chilies which are dried poblano peppers.
- Don’t throw out the liquid the guajillo chilies soaked in. This adds amazing flavor to the red sauce.
- If you don’t have a blender, you can also use a food processor to make the red sauce.
Nutrition
Serving: 1.5cups | Calories: 351kcal | Carbohydrates: 68g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 719mg | Potassium: 436mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1264IU | Vitamin C: 11mg | Calcium: 139mg | Iron: 2mg