Chilaquiles Rojos
The Quirky Foodster Team
Ingredients
- Corn tortillas, cut into wedges and lightly fried or baked until crisp — 12
- Dried guajillo chiles, seeded — 4
- Dried ancho chiles, seeded — 2
- Tomatoes — 2
- Garlic — 2 cloves
- Onion — 1/2
- Chicken or vegetable stock — 1.5 cups (360 ml / 12 fl oz)
- Crema or sour cream — 1/2 cup (120 ml / 4 fl oz)
- Crumbled queso fresco — 1/2 cup (60 g / 2 oz)
- Onion, thinly sliced, to garnish — 1/2
- Fried eggs, to serve — 2 (optional)
Method
- Toast the guajillo and ancho chiles briefly in a dry pan, then soak in hot water for 10 minutes until softened.
- Blend the softened chiles with the tomatoes, garlic, half onion and stock until smooth.
- Strain the sauce through a sieve into a large saucepan and simmer for 10 minutes until slightly thickened.
- Add the crisp tortilla pieces to the sauce, tossing gently to coat, and simmer for 1–2 minutes so they soften slightly but keep some texture.
- Transfer to plates and top with crema, crumbled queso fresco and sliced onion.
- Serve immediately, with a fried egg on top if desired.
Introduction: Crisp fried tortilla pieces simmered briefly in a smoky red chile sauce, topped with crema, cheese and onion — one of Mexico’s most beloved breakfasts.
Cultural Background: Chilaquiles grew out of the practical need to use up day-old tortillas, transforming them into a satisfying breakfast found on nearly every Mexican menu, from home kitchens to city fondas, each family keeping their own preferred salsa and toppings.
Tips: Toss the tortillas in the sauce just before serving — leaving them too long makes them soggy. Toasting the dried chiles briefly before soaking deepens their flavour considerably.
Variations: Use a green tomatillo salsa instead of red for chilaquiles verdes. Top with shredded chicken for a heartier meal.
Storage: The salsa can be refrigerated separately in an airtight container for up to 3 days; assembled chilaquiles are best eaten fresh.
Reheating: Reheat the salsa gently on the stovetop, then toss with freshly fried tortilla pieces rather than reheating an already-assembled plate.
Nutrition: Per serving (approx.): 380 kcal, 12 g protein, 18 g fat, 44 g carbohydrate.
FAQs:
Q: Can I use tortilla chips instead of frying my own?
A: Yes, good-quality plain tortilla chips work well
Q: Why do chilaquiles use day-old tortillas?
A: Slightly stale tortillas fry up crisper and hold their
- Corn tortillas, cut into wedges and lightly fried or baked until crisp — 12
- Dried guajillo chiles, seeded — 4
- Dried ancho chiles, seeded — 2
- Tomatoes — 2
- Garlic — 2 cloves
- Onion — 1/2
- Chicken or vegetable stock — 1.5 cups (360 ml / 12 fl oz)
- Crema or sour cream — 1/2 cup (120 ml / 4 fl oz)
- Crumbled queso fresco — 1/2 cup (60 g / 2 oz)
- Onion, thinly sliced, to garnish — 1/2
- Fried eggs, to serve — 2 (optional)
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