Chilaquiles Rojos is a Mexican breakfast recipe made with fried tortilla chips and red salsa and served with eggs, refried beans, and a variety of toppings. This incredibly flavorful meal can be prepared in less than 30 minutes!
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Since falling in love with Migas, I now have an equally, somewhat obsessive, love of this recipe for Chilaquiles Rojos.
The most basic chilaquiles are made with fried tortilla strips that are cooked in salsa. To make the dish more of a meal, they are often served with eggs and beans and topped with a variety of vegetables, cheese, and herbs.
The word “rojos” means red in Spanish. This recipe is made with a red salsa. You can also make chilaquiles verde simply by using a salsa verde, or green salsa, instead.
Why This Recipe Works
Chilaquiles is actually a pretty easy recipe to make. All it entails is frying corn tortillas into crispy chips and then cooking those chips in salsa.
This dish is loaded with flavor. The salsa is the primary flavor, so be sure to use your favorite!
The recipe is extremely adaptable. Once the chips are cooked, you can add any variety of toppings that you enjoy.
It’s also naturally gluten free and vegetarian.
Step-By-Step Instructions
Ingredients
Chilaquiles
- 12 corn tortillas: I use Mission Extra Thin Corn Tortillas
- vegetable oil (for frying)
- salt
- 15 ounce jar salsa (puréed): I use Herdez Roasted Salsa Rojo. You can use any salsa you like or about 2 cups of homemade salsa. You can also use salsa verde to make chilaquiles verde instead.
For Serving (pick and choose what you like)
- scrambled or fried eggs
- refried beans
- black beans
- queso cheese
- Mexican crema
- sour cream
- avocado
- cilantro
- onion
- jalapeño pepper
- tomato
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Cut the tortillas into quarters.
Purée the salsa until smooth, if desired. This makes it easier to coat the chips.
Prep any toppings you want to add.
Create!
Place a large, flat bottom skillet over medium heat. Add just enough vegetable oil to cover the bottom of the skillet.
Once the oil it hot, but not smoking, add the tortillas in a single layer. Cook until crisp, turning once, about 2 to 3 minutes. Remove to a paper towel-lined plate. You may have to work in batches.
Chef’s Tip: if the oil gets too hot and the chips are cooking too quickly for you to keep up with turning and removing them, lower it to medium-low, or as needed.
Carefully drain any remaining oil from the skillet.
Add the salsa and cook a minute to two to warm.
Carefully add the tortilla chips, gently tossing to coat in the salsa. Cook another minute or two to warm through. The chips may soften slightly, but don’t cook them so long that they get soggy.
Present!
Serve chilaquiles rojos topped with a fried egg, or with scrambled eggs and beans on the side.
Garnish as desired with any combination of crumbled queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper slices, and/or tomatoes.
Tips and Techniques
- To make chilaquiles verde, swap out the red salsa for salsa verde.
- If the salsa is too thick once puréed, you can add a little chicken or vegetable stock to thin it out.
- If the oil gets too hot and the tortilla chips are cooking too quickly for you to keep up with turning and removing them, lower it to medium-low, or as needed.
- Serve chilaquiles immediately. The chips will get soggy if left to sit too long.
- Leftovers do not keep well unless the chips and salsa are stored separately. Once combined, it’s recommend to serve them immediately as they get soggy over time.
More Mexican Inspired Recipes
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Chilaquiles Rojos
Ingredients
Chilaquiles
- vegetable oil (for frying)
- 12 corn tortillas
- salt (to taste)
- 15 ounce jar red salsa (puréed, or about 2 cups of homemade salsa)
For Serving (pick and choose what you like)
- scrambled or fried eggs
- refried beans
- black beans
- queso cheese
- Mexican crema
- sour cream
- avocado
- cilantro
- onion
- jalapeño pepper
- tomato
Instructions
- Place a large, flat bottom skillet over medium heat. Add just enough vegetable oil to cover the bottom of the skillet.vegetable oil
- Once the oil it hot, but not smoking, add the tortillas in a single layer. Cook until crisp, turning once, about 2 to 3 minutes. Remove to a paper towel-lined plate and sprinkle with salt. You may have to work in batches.12 corn tortillas, salt
- Carefully drain any remaining oil from the skillet.
- Add the salsa and cook for a minute or two to warm. Carefully add the tortilla chips, gently tossing to coat in the salsa. Cook another minute or two to warm through. The chips may soften slightly, but don't cook them so long that they get soggy.15 ounce jar red salsa
- Serve chilaquiles rojos topped with a fried egg, or with scrambled eggs and refried or black beans on the side.scrambled or fried eggs, refried beans, black beans
- Garnish as desired with any combination of crumbled queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper slices, and/or tomatoes.queso cheese, Mexican crema, sour cream, avocado, cilantro, onion, jalapeño pepper, tomato
Notes
Tips and Techniques
- To make chilaquiles verde, swap out the red salsa for salsa verde.
- If the salsa is too thick once puréed, you can add a little chicken or vegetable stock to thin it out.
- If the oil gets too hot and the tortilla chips are cooking too quickly for you to keep up with turning and removing them, lower it to medium-low, or as needed.
- Serve chilaquiles immediately. The chips will get soggy if left to sit too long.
- Leftovers do not keep well unless the chips and salsa are stored separately. Once combined, it's recommended to serve them immediately.