chilaquiles recipe (chilaquiles rojos)
With simple ingredients and easy steps, this recipe is perfect for breakfast champions of all levels. So ditch the boring routine and conquer your day with a delicious chilaquiles fiesta!
Ingredients
For the Crispy Tortillas:
- 6-8 corn tortillas cut into triangles or strips
For the Salsa Roja (Red Salsa):
- 3 Roma tomatoes roughly chopped
- ½ white or yellow onion chopped
- 2 guajillo chiles seeds removed (or 1-2 chipotle chiles in adobo for a smokier flavor)
- 1 clove garlic
- ½ cup chicken broth or vegetable broth for a vegan option
- Salt to taste
For the Chilaquiles:
- 1 tablespoon vegetable oil
- 1 cup shredded cheese queso fresco, cotija, or Monterey Jack work well
- Chopped fresh cilantro and avocado for garnish (optional)
- Fried eggs optional
Instructions
- Crispy Tortilla Time! Heat ¼ cup oil in a pan over medium heat. Add a handful of tortilla strips and fry them until golden brown. Drain them on paper towels sprinkled with salt. Repeat with all the tortillas, adding more oil if needed.
- Salsa Magic! Blend tomatoes, onion, jalapeño (optional for spice!), and garlic with 1 cup broth until smooth.
- Cook the Salsa: Heat 2 teaspoons oil in another pan and add the salsa. Cook, stirring sometimes, until slightly thicker (about 5-10 minutes). Add more broth if it's too thick. Season with salt to taste.
- Chips Meet Salsa! Add the tortilla strips back to the salsa pan and stir gently to coat them all. Let them simmer for a minute or two.
- Cheesy Heaven! Sprinkle your favorite cheese (queso fresco, cotija, Monterey Jack) on top and let it melt for a glorious minute.
- Serve & Enjoy! Plate your chilaquiles and add any toppings you like – avocado, crema, fried eggs – the choice is yours!