BreakfastBrunchMain Course

Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 12 pcs corn tortilla cut into quarters; 0.5 cup vegetable oil; 4 pcs guajillo chile stemmed and seeded; 2 pcs arbol chile stemmed and seeded; 2 pcs plum tomato halved; 2 clove garlic peeled; 0.25 pcs yellow onion roughly chopped; 2 cup chicken broth; 0.5 tsp salt; 0.5 cup cotija cheese crumbled; 0.25 pcs red onion thinly sliced; 2 tbsp cilantro chopped; 0.25 cup sour cream (optional)

Chilaquiles Rojos are a classic Mexican breakfast featuring lightly fried corn tortilla pieces simmered in a vibrant red chile sauce. This hearty dish is often topped with fresh cheese, onion, and a dollop of sour cream or crema.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 553 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

12 pcscorn tortilla, cut into quarters

for frying

0.5 cupvegetable oil

sauce

4 pcsguajillo chile, stemmed and seeded
2 pcsarbol chile, stemmed and seeded
2 pcsplum tomato, halved
2 clovegarlic, peeled
0.25 pcsyellow onion, roughly chopped
2 cupchicken broth
0.5 tspsalt

garnish

0.5 cupcotija cheese, crumbled
0.25 pcsred onion, thinly sliced
2 tbspcilantro, chopped
0.25 cupsour cream(optional)

Equipment

slotted spoon · large skillet · paper towels · fine-mesh sieve · blender · small pot

The method

Step by step

1
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
About 2 min
2
Fry the corn tortillas in batches for 2-3 minutes per batch, turning occasionally, until lightly golden and crisp but not hard.
About 10 min
Cook’s note: Do not overcrowd the pan; fry in batches for best results.
3
Remove the fried tortillas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
About 1 min
4
To prepare the sauce, bring a small pot of water to a boil.
About 3 min
5
Add the guajillo chiles, arbol chiles, plum tomatoes, garlic, and yellow onion to the boiling water.
6
Boil for 8-10 minutes, or until the chiles have softened and the tomatoes are tender.
About 10 min
7
Carefully transfer the cooked chiles, tomatoes, garlic, and onion to a blender.
About 1 min
8
Add the chicken broth and salt to the blender.
9
Blend until completely smooth, then strain the sauce through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid.
About 5 min
Cook’s note: Straining ensures a silky smooth sauce without any bits of chile skin.
10
Pour the strained sauce into the skillet used for frying the tortillas (after discarding any remaining oil).
About 1 min
11
Bring the sauce to a gentle simmer over medium heat and cook for 5-7 minutes, allowing it to thicken slightly.
About 7 min
12
Add the fried corn tortillas to the simmering sauce and toss gently until they are fully coated.
About 1 min
13
Cook for 1-2 minutes, just until the tortillas are softened but still retain some texture.
About 2 min
Cook’s note: Avoid overcooking to prevent soggy chilaquiles.
14
Serve immediately, topped with crumbled cotija cheese, sliced red onion, chopped cilantro, and a dollop of sour cream if desired.

Per serving

Nutrition

65%Score

Calories: 553.2kcal
Protein: 11.4g
Carbs: 47g
Fat: 37.3g
Fibre: 7g
Sugar: 4.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Chilaquiles are best eaten fresh, as the tortillas can become soggy if stored.