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My chilaquiles rojos recipe features fried tortilla chips covered in a vibrant red salsa, then topped with fried eggs and avocado. It’s a family favorite when we’re craving bold Mexican flavors!
If you are craving Mexican comfort food, make my chili relleno casserole, albondigas soup, or carne guisada next!
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Tired of your standard eggs for breakfast? Give it a Mexican spin with this chilaquiles rojos recipe.
If you’re unfamiliar, chilaquiles (pronounced “chee-lah-keel-ehs”) is a traditional Mexican breakfast. Every region’s got a unique spin on it, but my mom always made it with crispy tortilla chips covered in red salsa and topped with perfectly cooked fried eggs. If your stomach isn’t rumbling now–it will soon!
Why I love this recipe
- Customizable. I’ll share the chilaquiles I grew up eating, but don’t be afraid to experiment with different cheeses, meats, or roasted veggies.
- Big, bold flavors. The freshly fried tortillas mixed with scratch-made red salsa is too die for, and the runny yolk ties it all together.
- Make it in advance. The salsa can be made and stored up to 1 week ahead of time, and then all you have to do is cook your eggs and assemble.
- Great use for stale tortillas. If you have a pack of tortillas in the back of your fridge, use them to make this recipe!
Key ingredients
- Corn tortillas. I highly recommend using soft corn tortillas and frying them in olive oil rather than using a bag of tortilla chips (though that is an option if you’re short on time).
- Tomatoes. For the best flavor and the right amount of acidity, use roma tomatoes or cherry tomatoes to make the salsa roja.
- Shallot. This gives the salsa a mild bite. You could also use yellow or white onion.
- Jalapeno. For a milder salsa, scoop out the inner veins and seeds before adding the jalapeno.
- Garlic. Please use fresh cloves, not the dry kind.
- Spices. I use kosher salt, pepper, and red pepper flakes.
- Olive oil. To fry the tortillas.
- Vegetable broth. Bulks up the sauce.
- Toppings. I usually make over easy eggs and add sliced avocado, Mexican crema, queso fresco cheese, and fresh cilantro.
How to make chilaquiles rojos
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Fry the tortillas. Add oil to a skillet. Once hot, fry the tortillas on both sides until crispy. Set aside and repeat with all of the tortillas.
Step 2- Make the salsa. Blend the salsa ingredients until smooth.
Step 3- Cook the salsa. Simmer the salsa in a well-oiled, hot skillet until it thickens.
Step 4- Add the tortilla chips. Add the chips and toss to coat them in the salsa, then turn off the heat.
Step 5- Cook the eggs. In a separate skillet, cook the eggs how you prefer them.
Step 6- Assemble. Divide the tortilla mixture into bowls and top with the fried eggs and desired toppings.
Arman’s recipe tips
- Fry in batches. I try to avoid crowding the pot with too many tortillas, or else they won’t fry evenly.
- Save time. When time is of the essence, I’ll swap the salsa for store-bought red enchilada sauce. Just make sure it’s a tomato-based red sauce, not a pepper-based sauce.
- Wait until the last minute to assemble. Chilaquiles rojos should be soft but never soggy. Wait to add the chips (and cook your eggs) until right before you’re ready to serve them.
- Use a food processor. When I want a chunkier salsa, I’ll pulse everything in a food processor instead of the blender.
- Serve chilaquiles with refried beans or black beans for a true Mexican feast.
Variations
- Add meat. For more protein, add Instant Pot shredded chicken, taco meat, or chorizo.
- Chilaquiles verdes. Another popular style of chilaquiles is with green salsa, AKA salsa verde. To make it, swap the tomatoes for tomatillos, but remove any pits or stems from the tomatillos before making the salsa.
- Bake the tortillas. For a slightly lower-calorie option, you can bake the tortillas. Spread the corn tortilla wedges on a large baking sheet and drizzle them with olive oil. Bake in the oven at 425F until crispy. Or, just make my air fryer tortilla chips too.
Frequently asked questions
The fried tortilla chips should be soft with a slight crunch. They should never be soggy! If you follow my recipe to a T, you’ll be fine, because I tested it multiple times to ensure they remain crispy.
These dishes are often mixed up because they’re so similar. However, chilaquiles are made with fried tortilla triangles and topped with a fried egg, whereas migas are made with fried tortilla strips and scrambled eggs.
Chilaquiles Rojos
Video
Ingredients
- 8 corn tortillas cut into triangles
- 1 tablespoon olive oil
Salsa roja
- 4 small tomatoes
- 2 cloves garlic
- 1 jalapeno
- 1 small shallot
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon red pepper flakes
- 1` teaspoon olive oil
- 1 cup vegetable broth
To serve
- 4 large eggs
Instructions
- Add some oil to a non-stick skillet and place over medium heat. Once hot, add a single layer of tortillas and pan fry for a minute on each side until crispy. Repeat the process until all the tortillas are fried up.
- In a high speed blender or food processor, add the tomatoes, garlic, jalapeño, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth and blend until smooth.
- Add some oil to a non-stick skillet and place over medium heat. Once hot, add the salsa Roja and and cook for 7-10 minutes, until it has thickened up.
- Slowly add in the tortilla chips and stir them through the salsa, until fully coated. Remove from the heat.
- In a clean pan, add some oil and place over medium heat. Once hot, add 3-4 eggs and fry them to the desired doneness.
- Divide the chilaquiles among four bowls and top with the fried eggs, avocado, and cilantro.
Great recipe for a fabulous dish easy to make
Can I on top of it use cooked eggs? I like them more…
Hello bigmanworld
I was wondering if you’ve a video for this amazing recipe! I didn’t find on your Instagram blog! I’m a very visual person thank you!
Yes, we haven’t made a video for it yet.
This is very similar to my other favorite breakfast, huevos rancheros, but possibly a little healthier (no cheese). Thanks for shaing!
Absolutely love this Arman. And thanks much for publishing.
I’ll confess to a few changes (for the sake of oil-free cooking), but nothing substantive.
The spiciness and varying textures are absolutely perfect.