📝 About This Recipe
A soul-warming staple of Mexican home cooking, Chilaquiles Rojos transforms humble corn tortillas into a decadent, texture-rich masterpiece. This version features a deep, smoky guajillo chili sauce that coats crispy hand-fried totopos, striking the perfect balance between softened edges and crunchy centers. It is the ultimate 'breakfast-for-dinner' comfort food, offering a symphony of spicy, tangy, and creamy notes that satisfy at any hour.
🥗 Ingredients
The Totopos (Chips)
- 12-15 pieces Corn tortillas (stale or day-old work best, cut into 6 wedges each)
- 1/2 cup Vegetable oil (for shallow frying)
- 1 teaspoon Kosher salt (to season chips immediately after frying)
The Salsa Roja
- 4 large Roma tomatoes (halved)
- 3-4 pieces Guajillo chilies (stemmed and seeded)
- 2 pieces Arbol chilies (optional, for extra heat)
- 1/2 large White onion (roughly chopped)
- 3 cloves Garlic (peeled)
- 1.5 cups Chicken or vegetable broth (low sodium)
- 1 sprig Epazote leaf (optional, for authentic earthy flavor)
The Toppings & Finishing
- 4 large Eggs (fried sunny-side up or over-easy)
- 1/2 cup Queso Fresco (crumbled)
- 1/4 cup Mexican Crema (or sour cream thinned with a little lime juice)
- 1/4 cup Red onion (finely diced or pickled)
- 1/4 cup Fresh cilantro (roughly chopped)
- 1 large Avocado (sliced or diced)
👨🍳 Instructions
-
1
Begin by preparing the tortillas. Cut each tortilla into 6 even triangles. If they are fresh, lay them out on a baking sheet for 30 minutes to dry out slightly; this ensures they get extra crispy when fried.
-
2
In a large heavy-bottomed skillet or Dutch oven, heat 1/2 cup of vegetable oil over medium-high heat until shimmering. Fry the tortilla triangles in batches to avoid crowding, turning once, until golden brown and crisp (about 2-3 minutes per batch).
-
3
Remove the fried chips with a slotted spoon and drain on a paper-towel-lined plate. Immediately sprinkle with kosher salt while hot. Set aside.
-
4
Prepare the salsa base: In a dry skillet over medium heat, lightly toast the guajillo and arbol chilies for 30-60 seconds per side until fragrant but not burnt.
-
5
Place the toasted chilies in a small bowl of hot water and let them soak for 10 minutes until softened.
-
6
In the same dry skillet, char the tomatoes, chopped white onion, and garlic cloves until they have blackened spots and have softened, about 8-10 minutes.
-
7
Transfer the charred vegetables, the soaked chilies (discard soaking water), and 1.5 cups of broth into a blender. Blend on high until completely smooth.
-
8
Wipe out your large skillet, add a tablespoon of oil, and pour the blended salsa back in. Bring to a simmer over medium heat. Add the epazote sprig if using, and cook for 5-8 minutes until the sauce thickens slightly and the flavors deepen.
-
9
While the sauce simmers, fry your eggs in a separate non-stick pan to your liking. Sunny-side up is traditional so the yolk can create an extra sauce for the chips.
-
10
Taste the red sauce and adjust seasoning with salt as needed. Remove the epazote sprig.
-
11
Gently fold the fried tortilla chips into the simmering sauce. Toss quickly so every chip is coated. For 'crunchy' chilaquiles, serve immediately. For 'soft' chilaquiles, let them sit in the sauce for 1-2 minutes.
-
12
Plate the coated chips immediately. Top each portion with a fried egg, a generous drizzle of Mexican crema, crumbled queso fresco, red onion, cilantro, and avocado slices.
💡 Chef's Tips
For the best texture, use 'stale' tortillas; they absorb less oil and stay crispier in the sauce. Don't skip toasting the dried chilies; this releases essential oils that provide a smoky depth you can't get from powder. If you are short on time, high-quality thick-cut store-bought tortilla chips can work, but avoid thin 'restaurant style' chips as they will turn to mush instantly. Control the heat by adding or removing the seeds from the arbol chilies before blending. Always salt your chips the second they come out of the oil so the salt adheres to the surface.
🍽️ Serving Suggestions
Serve with a side of warm refried black beans topped with a pinch of cheese. Pair with a cold Hibiscus Agua Fresca (Jamaica) to balance the spice of the red salsa. For a true 'dinner' feel, add a side of grilled flank steak (carne asada) or shredded rotisserie chicken. A fresh lime wedge on the side is essential for a final bright squeeze of acidity. Enjoy with a hot cup of Café de Olla, spiced with cinnamon and piloncillo.