📝 About This Recipe
Transport your kitchen to the heart of Mexico City with these Chilaquiles Rojos, a beloved breakfast classic that turns humble corn tortillas into a gourmet masterpiece. This dish features crispy, hand-fried tortilla triangles bathed in a vibrant, smoky guajillo-tomato salsa and topped with tender shredded chicken. It is a harmonious symphony of textures and bold flavors—smoky, tangy, and creamy—that defines the soul of Mexican morning comfort.
🥗 Ingredients
The Tortilla Base
- 12-15 pieces Corn Tortillas (stale or day-old works best, cut into triangles)
- 1 cup Vegetable Oil (for shallow frying)
- 1/2 teaspoon Salt (to season the chips)
The Red Salsa (Salsa Roja)
- 4 large Roma Tomatoes (ripe and red)
- 3 pieces Guajillo Chiles (stemmed and seeded)
- 2 pieces Chile de Árbol (optional, for extra heat)
- 1/2 piece White Onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1 teaspoon Chicken Bouillon or Salt (to taste)
- 1 sprig Epazote leaf (optional, for authentic herbal notes)
Protein and Toppings
- 2 cups Chicken Breast (cooked and shredded)
- 1/2 cup Mexican Crema (or sour cream thinned with a little milk)
- 1/2 cup Queso Fresco (crumbled)
- 1/4 piece Red Onion (finely sliced into rings)
- 1/4 cup Fresh Cilantro (chopped)
- 1 piece Avocado (sliced)
👨🍳 Instructions
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1
Start by preparing the tortillas. Cut each tortilla into 6 or 8 even triangles (wedges). Spread them out on a baking sheet for 15 minutes to air-dry; this ensures they get extra crispy when fried.
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2
In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortilla triangles in batches until they are golden brown and crisp, about 2-3 minutes per batch. Drain on paper towels and sprinkle immediately with a pinch of salt.
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3
Prepare the salsa components. Place the tomatoes, guajillo chiles, and chiles de árbol in a medium saucepan. Cover with water and bring to a boil. Simmer for about 10-12 minutes until the chiles are soft and the tomato skins are bursting.
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4
Transfer the boiled tomatoes and chiles to a blender. Add the chopped white onion, garlic cloves, and 1/2 cup of the cooking liquid. Blend on high until the sauce is completely smooth.
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5
Strain the salsa through a fine-mesh sieve into a bowl to remove any leftover bits of chile skin, ensuring a velvety texture.
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6
Wipe out your large skillet and add one tablespoon of oil. Carefully pour the strained salsa into the hot pan (it may splatter!). Bring to a simmer over medium heat.
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7
Season the salsa with chicken bouillon or salt. If using, add the epazote sprig now. Let the sauce thicken slightly for about 5 minutes until it coats the back of a spoon.
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8
Stir the shredded chicken into the simmering salsa to warm it through for 2 minutes.
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9
This is the 'crunch-factor' step: Add the fried tortilla chips to the skillet. Gently toss them with the salsa and chicken for only 1-2 minutes. You want the chips to be coated and slightly softened but still retain a bit of crunch in the center.
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10
Remove the pan from the heat immediately to prevent the chips from becoming too soggy.
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11
Plate the chilaquiles and garnish generously with a drizzle of Mexican crema, crumbled queso fresco, red onion rings, sliced avocado, and fresh cilantro.
💡 Chef's Tips
Use 'stale' tortillas that have been left out overnight; they absorb less oil and result in a crunchier chip. Don't skip straining the salsa; the guajillo skins can be tough and papery, and a smooth sauce is the hallmark of a great chef. If you prefer a 'soft' chilaquil, let the chips simmer in the sauce for 3-4 minutes; for 'crispy' style, serve immediately after tossing. If the salsa becomes too thick, thin it out with a splash of chicken broth to maintain a saucy consistency. For a smoky variation, add one chipotle chile in adobo to the blender mixture.
🍽️ Serving Suggestions
Serve with two fried eggs (sunny-side up) on top for a 'Chilaquiles con Huevo' variation. Pair with a side of warm, creamy refried black beans sprinkled with more cheese. Enjoy with a hot cup of Cafe de Olla (spiced Mexican coffee) or a fresh Hibiscus tea (Agua de Jamaica). A side of bolillo (Mexican crusty bread) is perfect for scooping up the extra salsa. Add a spoonful of pickled jalapeños on the side for those who love an extra vinegary kick.