Chilaquiles Rojos

Whenever I crave something vibrant and full of flavor, I immediately think of Chilaquiles Rojos. This dish is like a warm hug on a plate, bringing together crispy tortillas and a rich, spicy salsa that dances on your palate. It reminds me of cozy Sunday mornings spent with family, where we gather around the table to share stories while savoring each delectable bite. The combination of the crispy tortilla chips and the deliciously tangy salsa creates a symphony of textures and flavors that I simply can’t resist. And let’s be honest—who doesn’t love a meal that’s as satisfying as it is easy to make?

Recipe Ingredients for Chilaquiles Rojos

The ingredients for Chilaquiles Rojos are simple yet flavorful, creating a beautiful blend of textures and tastes. The star players include crispy corn tortillas, which serve as the base, and a vibrant salsa made from fresh tomatoes, garlic, and jalapeños. Together, these ingredients come together to create a satisfying dish that’s sure to please.

• 8 corn tortillas cut into triangles – The foundation of this dish, providing crispy texture.
• 1 tablespoon olive oil – Used for frying the tortillas, adding richness.
• 4 small tomatoes – Fresh tomatoes offer a bright, acidic flavor for the salsa.
• 2 cloves garlic – A must-have for adding depth and aroma to the salsa.
• 1 jalapeño – Adds heat and a punch of flavor to the dish.
• 1 small shallot – Sweet and mild, enhances the overall flavor profile.
• 1/2 teaspoon salt – Essential for seasoning the tortilla chips and salsa.
• 1/2 teaspoon pepper – Adds a subtle kick to the dish.
• 1/4 teaspoon red pepper flakes – For those who like an extra touch of spice.
• 1 teaspoon olive oil – For the salsa, enhancing its smoothness.
• 1 cup vegetable broth – Gives the salsa a silky texture.
• 4 large eggs – Fried to perfection and placed on top, adding protein.

Chilaquiles Rojos Instructions

Preparing Chilaquiles Rojos is a fun and straightforward experience. As you follow these steps, you’ll see how everything comes together beautifully. Let’s dive into the process!

1. Add some olive oil to a non-stick skillet, and place it over medium heat. Once the oil is hot, carefully add a single layer of the corn tortillas triangles. Fry them for about one minute on each side until they become golden brown and crispy. This will give your tortilla chips the perfect texture. Repeat this process until all the tortillas are fried up. You want a satisfying crunch!
2. In a high-speed blender or food processor, combine the tomatoes, garlic, jalapeño, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth. Blend the mixture until it reaches a smooth consistency. This salsa Roja will be the heart of your dish, so make sure it’s well combined and flavorful.
3. Heat another non-stick skillet over medium heat and add some olive oil. Once hot, pour in the blended salsa Roja you just made. Allow it to cook for about 7 to 10 minutes, stirring occasionally. You’ll notice it thickening up beautifully, which enhances its flavors. This step is crucial for creating that rich, smoky taste.
4. Slowly add in the crispy tortilla chips to the salsa, gently stirring them through until they are fully coated. Make sure each chip gets a generous amount of that delicious salsa, allowing them to soak in the flavors. Once fully coated, remove the skillet from the heat. It’s looking delicious already!
5. In a separate clean pan, add some olive oil and place it over medium heat. Once the oil is hot, crack in 3 to 4 eggs and fry them to your desired doneness—whether you like them runny or fully cooked.
6. Divide the Chilaquiles Rojos among four bowls. Top each serving with a fried egg, and if you like, add some sliced avocado and fresh cilantro for garnish. This adds a burst of freshness to the dish, making every bite even more delightful!

Recipe Notes about Chilaquiles Rojos

Making Chilaquiles Rojos is a joy, and I want to share some tips to help you perfect this dish.

• Storage: This dish is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 1 to 2 days.
• Make Ahead: Save time by preparing the salsa Roja up to 1 week in advance and store it in an airtight container.
• Freezing: You can also freeze the salsa for up to 3 months to have it ready anytime.
• Fry tortillas ahead of time: Fry the tortillas a day in advance to simplify the cooking process.
• Serving suggestions: Serve with avocado, fresh cilantro, and lime wedges for a refreshing balance.

How to Enjoy Chilaquiles Rojos

There are countless ways to enjoy Chilaquiles Rojos, making this dish a versatile staple in your kitchen. Here are some ideas:

• Perfect for breakfast: Enjoy Chilaquiles Rojos as a hearty breakfast, topped with fried eggs for extra protein.
• Brunch favorite: Serve them at brunch gatherings with friends, paired with fresh fruit or pastries.
• Quick weeknight dinner: This dish comes together quickly, making it ideal for busy weeknights.
• Flavorful side dish: Serve alongside grilled proteins for a satisfying side.
• Seasonal pairings: This dish shines in warmer months, but can be enjoyed all year round with fresh ingredients.

FAQ

Conclusion

Chilaquiles Rojos is a dish that beautifully balances flavors and textures, making it a standout meal for any occasion. From its crispy tortillas to the zesty salsa, every bite is a celebration of Mexican cuisine. I encourage you to try making this dish in your own kitchen; it’s not only easy but also incredibly satisfying!

Chilaquiles Rojos

The ultimate comfort food, Chilaquiles Rojos combine crispy tortillas with a spicy, rich salsa for a satisfying and easy weeknight dinner. Each bite bursts with flavor, making it a must-try dish for any occasion.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 15 minutes mins

Total Time 16 minutes mins

Course Dinner

Cuisine Mexican

Servings 4 servings

Calories 360 kcal

Equipment

• Wooden Spoon
• Blender
• Skillet
• Frying Pan
• Food Processor

Ingredients

  

• 8 Corn Tortillas cut into triangles
• 1 tablespoon Olive Oil
• 4 Small Tomatoes
• 2 Garlic Cloves
• 1 Jalapeño
• 1 Small Shallot
• 1/2 teaspoon Salt
• 1/2 teaspoon Pepper
• 1/4 teaspoon Red Pepper Flakes
• 1 teaspoon Olive Oil
• 1 cup Vegetable Broth
• 4 Large Eggs

Instructions

 

• Add some olive oil to a non-stick skillet, and place it over medium heat. Once the oil is hot, carefully add a single layer of the corn tortillas triangles. Fry them for about one minute on each side until they become golden brown and crispy. This will give your tortilla chips the perfect texture. Repeat this process until all the tortillas are fried up.
• In a high-speed blender or food processor, combine the tomatoes, garlic, jalapeño, shallot, salt, pepper, red pepper flakes, olive oil, and vegetable broth. Blend the mixture until it reaches a smooth consistency. This salsa Roja will be the heart of your dish, so make sure it’s well combined and flavorful.
• Heat another non-stick skillet over medium heat and add some olive oil. Once hot, pour in the blended salsa Roja you just made. Allow it to cook for about 7 to 10 minutes, stirring occasionally. You’ll notice it thickening up beautifully, which enhances its flavors. This step is crucial for creating that rich, smoky taste.
• Slowly add in the crispy tortilla chips to the salsa, gently stirring them through until they are fully coated. Make sure each chip gets a generous amount of that delicious salsa, allowing them to soak in the flavors. Once fully coated, remove the skillet from the heat. It’s looking delicious already!
• In a separate clean pan, add some olive oil and place it over medium heat. Once the oil is hot, crack in 3 to 4 eggs and fry them to your desired doneness—whether you like them runny or fully cooked.
• Divide the Chilaquiles Rojos among four bowls. Top each serving with a fried egg, and if you like, add some sliced avocado and fresh cilantro for garnish. This adds a burst of freshness to the dish, making every bite even more delightful!

Notes

• Storage: This dish is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 1 to 2 days.
• Make Ahead: Save time by preparing the salsa Roja up to 1 week in advance and store it in an airtight container.
• Freezing: You can also freeze the salsa for up to 3 months to have it ready anytime.
• Fry tortillas ahead of time: Fry the tortillas a day in advance to simplify the cooking process.
• Serving suggestions: Serve with avocado, fresh cilantro, and lime wedges for a refreshing balance.

Keyword Chilaquiles recipe, Easy Breakfast Ideas, Mexican Comfort Food, spicy salsa dish

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Meet Maya Carlson

I believe that every dish tells a story through its colors and textures. I apply my artistic eye to everything we make. I love being hands-on with every recipe, helping to plate a savory stew just as beautifully as a dessert. I enjoy the challenge of making every single genre of food look as good as it tastes. If we are cooking, I am right there in the mix, styling and seasoning until it’s perfect.