Chilaquiles Rojos is a traditional Mexican breakfast recipe featuring crispy fried tortillas that are tossed in a homemade spicy red chile sauce.

Our quick & easy Red Chilaquiles recipe is vegetarian, offering a healthy start to the day when paired with a hot pot of coffee and glass of freshly squeezed orange juice.

Sliced corn tortillas are fried until crisped then tossed in a homemade spicy red salsa. Each plate is then garnished with sour cream, crumbled queso, cilantro, scallions and sizzling fried eggs.

Serve Chilaquiles Rojos on a lazy weekend for brunch alongside guacamole, salsas and a few bottles of hot sauce. A boozy paloma or margarita hits the spot too!

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What Is Chilaquiles Rojos?

Chilaquiles (pronounced chee-lah-key-less) are a traditional Mexican breakfast and brunch dish consisting of corn tortillas cut into quarters and deep fried.

Green (verdes) or red (rojos) salsa is poured over the crispy tortilla chips and then simmered until the tortillas begin to slightly soften.

Pulled chicken, black beans and fried eggs are often added to make a protein-rich and more filling morning meal. The most common garnishes include a drizzle of crema (sour cream), crumbled queso fresco (feta cheese), sliced scallions, avocado slices and chopped cilantro.

Our favourite version of the recipe is Chilaquiles Rojos as the dish takes on an eye-catching bright red colour.

Much like Migas con Huevo, Chilaquiles are enjoyed in the morning for breakfast or brunch as an easy and delicious way to use up leftover or stale corn tortillas from the previous nights dinner.

Regional Chilaquiles Recipe Variations

Like so many recipes that captivate a nations culinary identity, authentic dishes can be tweaked slightly based on availability of ingredients in a particular region or to reflect a family’s traditional recipe passed down from one generation to the next.

In central Mexico, cooks commonly prepare the tortilla chips in chilaquiles rojos so they remain crisp. To achieve this desired texture, all ingredients except the salsa are placed on a plate and the salsa is poured at the last moment before serving.

Travel to Guadalajara and you’ll find cazuelas (glazed clay cooking dishes) that are kept simmering filled with chilaquiles that become thick in texture, similar to polenta.

In the state of San Luis Potosí, it is common to serve chilaquiles with cecina (dried beef) instead of pulled pork.

Over in the state of Sinaloa, chilaquiles are sometimes prepared with cream, while in the state of Tamaulipas, on the northeast side of Mexico, red tomato sauce is commonly used, similar to our very own Red Chilaquiles recipe!

Traditional Chilaquiles Rojos recipe ingredients.

Travel to Mexico by Making Chilaquiles Rojos at Home

I love traveling to Latin America.

As a professional food and travel journalist, I’ve had the opportunity to enjoy amazing meals in Central America, South America and the Caribbean, from traditional markets to award winning restaurants.

For over ten years, I’ve been on the hunt for the best Red Chilaquiles recipe. I’ve embarked on culinary adventures at local restaurants in Cuba, Belize, Guatemala, Nicaragua, Costa Rica, Panama, Jamaica, Puerto Rico, Curacao, Colombia, Ecuador, Peru, Bolivia, Chile, Argentina, Uruguay and Brazil.

In Mexico, I’ve enjoyed mouth-watering breakfasts where chilaquiles rojos is the star of the show at restaurants in Puerto Vallarta, Los Cabos, Mexico City, Merida, Chichen Itza and Playa del Carmen.

On a food tour to taste the Best Tacos in Puerto Vallarta a local guide stopped at the most famous street food stall in town so I could sample their speciality, spicy red salsa slathered chilaquiles.

After enjoying your first taste, you’ll realize why Chilaquiles Rojos is a must-try when visiting Mexico!

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My Family Loves This Easy Red Chilaquiles Recipe

I love cooking Mexican food for my friends and family.

After traveling through Mexico and tasting regional tacos, tostadas and tequila I was keen to recreate one of my favourite brunch dishes at home.

I first made this Red Chilaquiles recipe for my family on a hot summer day at the cottage. The day prior I prepared homemade Tortillas de Maiz so I fried up the day-old tortillas and prepared a homemade red chile salsa in my blender.

After dressing each plate with crumbled queso, chopped cilantro and chives and dollops of sour cream we devoured the Chilaquiles Rojos alongside boozy Mezcal Paloma Slushies and Margaritas.

I knew my family would love this recipe because they enjoy healthy vegetarian dishes, spicy Mexican flavours and oozing sunny side up fried eggs.

This Red Chilaquiles recipe is the perfect dish to serve at Mexican breakfast.

Health Benefits

Our Red Chilaquiles recipe is packed full of healthy ingredients!

Chili has been proven to help reduce the duration of sickness, prevent heart disease, and promote weight loss.

Rich in a group of phytochemicals called carotenoids, tomatoes may help reduce the risk of heart disease and stroke, and provide protection against cancer. Tomatoes are also a good source of immune-boosting vitamin C.

It is only recently that scientists have begun to identify the components responsible for garlic’s myriad health benefits. Rich in phytochemicals and potassium, garlic helps boost your immune system, fight cancer and protect your heart.

Corn is rich in vitamin C, an antioxidant that helps protect your cells from damage and wards off diseases like cancer and heart disease. Yellow corn is a good source of the carotenoids lutein and zeaxanthin, which are good for eye health and help prevent the lens damage that leads to cataracts.

Eggs contain two vital nutrients that are not present in many foods: iodine and vitamin D. Eggs are also rich in tissue-building protein and vitamin B12, which helps your body manufacture blood cells.

Consuming dairy products (such as milk and cheese) provides health benefits — especially improved bone health. Dairy foods provide nutrients that are vital for health and maintenance of your body. These nutrients include calcium, potassium, vitamin D, and protein.

A good source of bone-strengthening vitamin K, cilantro is also rich in antioxidants that help protect the eyes from damage by free radicals.

Scallions are a humble vegetable packed with vitamins, minerals and phytochemicals. Regular consumption of onions can help boost digestive health and reduce the risk of developing heart disease.

Chilaquiles Rojos Recipe Ingredients

Chilaquiles are made of simple and affordable ingredients which you can purchase at your local grocery store or Mexican food market.

Dried Guajillo Chiles: these long and slender dried chiles add a complex fruity flavour with slight heat.
Dried Ancho Chiles: when a ripe poblano pepper is dried, it becomes an ancho chile. They are quite mild and have a sweet raisin flavour.
Dried Morita Chiles: these smoked jalapeño are very similar to a chipotle but smaller and spicier.
Dried Chipotle Chiles: these dry light brown chiles are unique for their smoky flavour.
Tomatoes: we suggest using canned diced tomatoes to make things easy.
Garlic Cloves: you can chop the garlic coarsely as it will blitz into a fine paste in the blender.
Canola Oil: use a flavourless vegetable oil to fry the tortillas like canola as it has a high smoke point.
Tortillas: you can use store bought corn tortillas or make your own from scratch at home. Use a sharp French knife to cut them into quarters.
Eggs: we like to serve these sunny side up as the golden yolks are so pretty but you can also serve scrambled eggs or over easy.
Sour Cream: add dollops of Mexican crema or sour cream to the plate.
Queso Fresco: this crumbly Mexican cheese id deliciously salty. You can substitue with feta if you prefer.
Cilantro: sprinkle with finely chopped cilantro, Mexico’s favourite fresh herb.
Scallions: the finishing touch is a sprinkle of finely chopped scallions or chives.

Directions

Homemade chilaquiles are simple to make, just ensure you’re prepared as once you start cooking you’ll be ready to serve your guests in no time.

Take the time to prep all of your ingredients in advance, so garnishing each plate can be done in a flash. There’s nothing worse than sitting down to a plate of lukewarm or cold Chilaquiles Rojos!

Salsa

Heat a large skillet to high heat and add all the dried chiles, cook, rotating frequently with tongs, until blistered but not burnt, 1-2 minutes. Transfer chiles to a heatproof bowl and cover with boiling water, let sit until softened, about 20 minutes.
Remove the chiles from water and transfer to a blender along with tomatoes, garlic, and pinch of salt. Puree salsa until smooth.
Heat the 1/4 cup oil in a large pot over medium high heat. Pour the salsa into the pot quickly, and bring salsa to a boil. Stir in the water, bring to a simmer, and let cook for 20 minutes. Add salt to taste. Set aside.

Chilaquiles

When ready to serve, fry the tortillas. Set a paper towel-lined platter next to the stove. In a large skillet, preheat the 2 cups of oil until very hot, then add half of the tortillas pieces. Cook, stirring with tongs to flip and submerge the tortillas as needed, until very crispy, 6-8 minutes. Remove using a slotted spoon and transfer to a prepared plate. Repeat with remaining tortillas.
Transfer 1/4 cup of the frying oil to the skillet and crack the eggs into the hot oil. Cook the eggs “sunny side up” as this is the most attractive presentation.
Meanwhile, in a large mixing bowl toss the crispy fried tortillas with the salsa and mix to coat.
To serve, transfer chilaquiles to a large serving plate and top with sour cream, queso cheese, cilantro, green onions and a fried egg.

Red Chilaquiles Recipe Cooking Tips

This Chilaquiles Rojos recipe is quick and easy to make at home. Here are some helpful tips and tricks to get you started.

You can’t skimp or substitute the dried chiles required in this recipe as they impart a distinct flavour. You can purchase Mexican dried chiles on Amazon or at your local Latin American / Mexican food market.
We like to use canned diced tomatoes in the salsa as it’s quick and easy but you can use 2/3 cup of diced fresh tomatoes if you prefer.
We suggest using 2 fresh garlic cloves in this recipe but you can substitute with 1 teaspoon of minced garlic puree.
We’ve used canola oil in this recipe as it’s affordable, flavourless, and has a high smoke point. You can substitute with another oil like avocado or rapeseed if you prefer.
You can typically find fresh tortillas in the refrigerator section at your grocery store (my supermarket stores them between the eggs and butter) or purchase masa harina and make your own homemade recipe.
Garnish each plate of Chilaquiles Rojos with dollops of crema (sour cream), queso fresco (crumbled feta), chopped cilantro and chives or scallions. A wedge of lime offers a nice citrusy spritz.
You can add additional protein to the dish by adding pulled chicken, pulled pork or refried beans.
If your guests like spicy food offer a bottle of hot sauce at the table.

Garnish the popular Mexican breakfast with crumbled feta, chile sauce and chopped scallions.

What To Serve with Chilaquiles Rojos

There’s nothing more satisfying than crunching through this mouth-watering Red Chilaquiles recipe with a mug of coffee in the morning.

The popular Mexican dish is most often served at at brunch with freshly squeezed fruit juice, a pot of coffee and a selection of hot sauce bottles. Placing a few bowls of guacamole, pico de gallo and homemade salsas at the table is a lovely touch.

While this dish is mostly associated with a morning meal we often have a craving for it at dinner. It’s an easy and affordable dish to whip up last minute and tastes great with an ice cold craft beer.

If you’re hosting a Mexican-themed dinner party you might want to serve our Red Chilaquiles recipe with:

Chilaquiles Rojos is our favourite healthy vegetarian dish to serve at breakfast.

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How To Make Traditional Chilaquiles Rojos

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