Chilaquiles Rojos
Fried corn tortilla pieces tossed briefly through a simmering salsa roja of toasted guajillo and ancho chiles, just long enough to soften without turning soggy. Rooted in the Nahuatl word chilaquilli, this pre-Hispanic way of reviving stale tortillas remains one of Mexico's defining breakfast and leftover dishes.
Vegetarian-optional
⚠ Contains: Dairy, Egg. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 12 corn tortillas, day-old preferred, cut into sixths
- Oil for frying, about 1/2 cup
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 3 roma tomatoes
- 1/2 white onion, plus more sliced for garnish
- 2 garlic cloves
- 1 cup chicken or vegetable broth
- Salt, to taste
- 1/2 cup crema or sour cream
- 1/2 cup queso fresco, crumbled
- 2 fried eggs, optional
- Fresh cilantro, chopped
Steps
- Toast the guajillo and ancho chiles on a dry comal 30 seconds per side, then soak in hot water 15 minutes.
- Char the tomatoes, onion half, and garlic on the comal or under the broiler until blistered.
- Blend the soaked chiles, charred tomatoes, onion, garlic, and broth until smooth; strain if desired and season with salt.
- Simmer the salsa in a pan 8-10 minutes until slightly thickened.
- Fry the tortilla pieces in batches in hot oil until crisp and golden, then drain on paper towels.
- Add the fried tortilla pieces to the simmering salsa, tossing gently to coat, for only 1-2 minutes so they stay tender rather than soggy.
- Plate immediately, topping with crema, crumbled queso fresco, sliced onion, cilantro, and a fried egg if using.