Chilaquiles Rojos – Mexican Breakfast with Red Salsa and Fried Eggs

Ingredients:

Preparation mode:

👉 Chilaquiles are one of Mexico’s favourite breakfasts: crispy tortilla chips tossed in a warm red chile salsa until they are half crunchy, half soft, then topped with fried eggs, crumbled cheese, crema and fresh onion. They were invented to use up yesterday’s tortillas – and they are famous as the best cure after a long night.

Rojos means “red”: this version uses a simple salsa of dried guajillo chiles and tomatoes. It is mild, smoky and slightly sweet, and you can make it spicier with a chile de árbol.

How to Make Chilaquiles Rojos

1. Fry the tortillas. Heat the oil in a deep pan to about 180°C (350°F). Fry the tortilla wedges in batches for 2–3 minutes, until golden and crisp. Drain on paper towels and sprinkle with a little salt. (Short on time? Use thick store-bought tortilla chips.)
2. Toast and soak the chiles. Toast the dried chiles in a dry pan for 20–30 seconds per side, until fragrant – don’t let them burn. Cover with hot water and soak for 10 minutes.
3. Cook the tomatoes. Boil the tomatoes, onion and garlic in a little water for 8–10 minutes, until soft.
4. Blend the salsa. Blend the drained chiles, tomatoes, onion, garlic, stock and salt until very smooth.
5. Simmer the salsa. Heat 1 tablespoon of the frying oil in a large skillet, pour in the salsa (careful, it splatters) and simmer for 5–7 minutes until slightly thickened. Taste for salt.
6. Fry the eggs. In another pan, fry the eggs to your liking – runny yolks are classic.
7. Toss and serve right away. Add the chips to the hot salsa and toss gently for 30–60 seconds, just until coated. Top with the fried eggs, queso fresco, crema, avocado, red onion and cilantro, and serve immediately.

Tips for the Best Chilaquiles

• Serve immediately. The chips keep softening in the salsa. Toss them only when everyone is at the table.
• Use thick chips. Thin, salty snack chips go soggy too fast. Homemade fried tortillas or thick restaurant-style chips hold up best.
• Stale tortillas are better. Day-old tortillas dry out and fry crispier.
• Make it heartier. Add shredded chicken to the salsa, or serve with refried beans on the side.

Chilaquiles FAQ

What is the difference between chilaquiles and nachos?
Nachos are dry chips topped with melted cheese. Chilaquiles are chips simmered in salsa, so they soften, and they are eaten with a fork – usually for breakfast.

What are chilaquiles verdes?
The green version, made with a salsa of tomatillos, green chiles and cilantro instead of red chiles and tomatoes.

Can I make the salsa ahead?
Yes. The salsa keeps in the fridge for up to 4 days. Reheat it and toss with fresh chips just before serving.

👉 More breakfast ideas: Turkish menemen, Çılbır and Syrniki. Read what people eat for breakfast around the world, or make a Mexican dinner with our Mexican rice.

Footnotes:

Make it vegetarian: use vegetable stock in the salsa.

Spice level: guajillo chiles are mild. Add one or two chiles de árbol for a spicy version.