Chilaquiles rojos are the ultimate Mexican breakfast! This red chilaquiles recipe is made with fried corn tortillas simmered in homemade salsa roja, then plated up nacho-style with fried eggs and tasty toppings.
It’s no secret that chilaquiles are one of the best Mexican breakfasts. It’s a tasty nacho-like dish made with fried corn tortillas, restaurant-style red salsa, runny eggs, and your favorite taco toppings bundled into one delicious dish!
This is a chilaquiles rojos recipe (red chilaquiles with egg), but you can make plenty of variations. Whether you’re craving chilaquiles verdes or chilaquiles with meat and cheese, this is a fun and easy recipe that always tastes delicious!
Table of Contents
What are chilaquiles?
Chilaquiles (pronounced “chee-lah-keel-ehs”) is a traditional breakfast served in Mexico. Authentic recipes vary by region, but almost all involve simmering fried corn tortilla chips in red or green salsa until softened, then topping the plate with fried eggs. Here is why you’ll love this recipe:
- It’s completely customizable. We love serving chilaquiles with runny fried eggs, avocado, and cilantro on top, but the options are endless. You could add cheese, meat, roasted veggies, and more. And while the recipe is inherently gluten and dairy free, you can adjust it to fit almost any special dietary need.
- They are great for entertaining. The chips and salsa can be prepped in advance, helping you quickly throw the entire plate together immediately before a breakfast or brunch party.
- It’s never a bad time for chilaquiles. This is traditionally known as a Mexican breakfast recipe, but chilaquiles are delicious any time of day! Make it the star of your brunch party or whip up a batch for lunch or dinner.
- Perfect for brunch. Like a crustless quiche or frittata, it feeds a crowd so serve it at your next brunch.
Below is an overview of the ingredients you’ll need to make chilaquiles. Remember to refer to the recipe card below the post for the full recipe details.
- 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, beefsteak, or cherry tomatoes to make the salsa roja.
- Shallot. This gives the salsa a mild bite. You could also use yellow or white onion here.
- Jalapeno. For a milder salsa, scoop out the inner veins and seeds before adding the jalapeno.
- Garlic. Fresh garlic cloves are a must.
- Spices. Salt, pepper, and red pepper flakes.
- Olive oil. To fry the tortillas and add fat and flavor to the salsa.
- Vegetable broth. It adds volume and a rich flavor.
- Toppings. We love topping plates of chilaquiles with fried eggs, avocado, and cilantro. Find even more ideas in the Variations below.
How to make chilaquiles rojos
This easy homemade chilaquiles recipe needs very little prep and there are plenty of shortcuts available to make them easier. Here’s to make them:
Step 1 – Fry the tortillas
Heat the oil in a skillet over medium heat. Once hot, add a single layer of tortillas and fry on both sides until crispy. Transfer to a paper towel-lined plate to drain, then repeat with the rest of the tortillas.
Step 2 – Make the salsa roja
Blend the tomatoes, garlic, jalapeno, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth in a blender until smooth.
Step 3 – Thicken salsa roja
Add more oil to the now empty skillet and heat over medium heat. Pour in the salsa and bring it up to a simmer until it thickens.
Step 4 – Simmer the tortillas in the salsa
Stir a handful of the tortilla chips at a time into the salsa. Repeat until all of the tortilla chips are coated, then take the skillet off of the heat.
Step 5 – Fry the eggs
Fry the eggs in a separate skillet until they’re just the way you like them (over-easy, over-medium, or over-hard).
Step 6 – Plate and serve
Plate the chilaquiles and top them with the fried eggs, avocado, and cilantro. Enjoy!
Chilaquiles verdes vs. chilaquiles rojos
Most chilaquiles recipes are similar but it’s the salsa that sets them apart. Chilaquiles rojos recipes simmer the tortilla chips in tomato-based salsa roja (red salsa). Chilaquiles verdes recipes, on the other hand, use a tart and tangy tomatillo-based green salsa known as salsa verde.
Tips for success
- Wait until the last minute to assemble. Chilaquiles should be soft but never soggy. To avoid soggy chips, wait to coat them in sauce and add the toppings until right before you’re ready to serve them.
- How to cut the tortillas into perfect triangles. Stack 4 to 5 tortillas on top of each other. Use a sharp knife to cut them into 6 wedges, just as you would a pizza. Repeat with the remaining tortillas.
Variations
You can put your spin on this classic Mexican breakfast using any of these tasty variations:
- Tortillas. Instead of corn tortillas, try frying up keto tortillas. You can also make this recipe with my homemade keto tortilla chips or low calorie chips. Store-bought tortilla chips also work but leave them out overnight so they become slightly stale and don’t become soggy when simmered in the salsa.
- Salsa. Save time by making chilaquiles with your favorite store-bought red salsa or a good quality salsa verde instead.
- Cheese. Sprinkle cheese over the saucy chips, then pop them under the broiler until it melts. Try queso fresco, cotija cheese, a shredded Mexican blend, or Monterey Jack.
- Meat. Top the chips with shredded chicken, chorizo, barbacoa, chopped carne asada, fajita shrimp, taco-seasoned ground beef, carnitas, or vegan-friendly sofritas
- Toppings. Remember: if it’s good on tacos or nachos, it’s good on chilaquiles. Load your plate of chips with all of your favorites, like shredded lettuce, diced tomatoes, fresh or pickled red onion, pico de gallo, black olives, jalapeno slices, fresh corn salsa, refried beans, black beans, bell peppers, guacamole, sour cream, and more.
Storage instructions
To make ahead: You can save time by pureeing and thickening the homemade salsa roja up to 1 week in advance. Store it in an airtight container in the fridge or in the freezer for up to 3 months. You can also fry up the tortillas a day ahead.
To store: This dish is best enjoyed immediately but if you end up with leftovers, store them in an airtight container in the fridge for 1 to 2 days.
Recommended tools to make this recipe
- Non-stick skillet. Easy to clean and even easier to use.
- Blender. My tried and tested blender for the last few years!
- Spatula. To flip the eggs perfectly every single time.
Frequently asked questions
The fried tortilla chips should be soft with a slight crunch. They should never be soggy!
These dishes are often mixed up because they’re so similar. However, chilaquiles are made with fried tortilla triangles and topped with fried eggs, whereas migas are made with fried tortilla strips and scrambled eggs.
Yes, you can definitely bake the chips to lighten things up. Spread the corn tortilla wedges on a large baking sheet and drizzle them with olive oil. Bake at 425ºF until crispy. You can also make my low calorie chips instead.
More Mexican-inspired recipes
Chilaquiles Rojos
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.
Notes
Nutrition
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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.