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Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe
5 from 237 votes

Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe

Authentic Chilaquiles Rojos are made by coating lightly fried or baked corn tortilla chips in a homemade red chile and tomato sauce. The sauce combines roasted Roma tomatoes, guajillo and chile de árbol peppers, onion, garlic, and spices, cooked and pureed to form a medium-thick, flavorful salsa. The chips soak in this sauce briefly, softening without becoming mushy. Toppings like Mexican crema, queso fresco, avocado, and sliced onions add creaminess and freshness.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4 servings
Calories: 298 kcal
Course: Main Course, Brunch
Cuisine: Mexican

Ingredients

  • 12 corn tortillas See note below
  • canola oil enough to coat the tortillas if baking or about two cups if frying, or avocado oil
For the sauce (Makes a little bit over two cups of salsa)
  • 3 Roma tomato
  • ⅓ onion white or yellow
  • 2 guajillo chiles seeded
  • 2 or 3 chiles de árbol Use more if you like it very spicy
  • 2 garlic cloves
  • ½ Tablespoon knorr seasoning chicken or vegetable flavor
  • ½ teaspoon kosher salt
  • 1 teaspoon oregano dried
  • ½ teaspoon black pepper
Toppings
  • Mexican crema
  • queso fresco
  • avocado
  • red onion or white onion slices

Instructions

Make the sauce
    Cup of Yum
  1. In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
  2. In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic, bullion plus all of the spices. Puree for one or two minutes until everything is pureed well.
  3. Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
  4. Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
  5. Taste and adjust salt & pepper.
Make the chilaquiles
  1. While the sauce is cooking, fry or bake the tortillas
  2. In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
  3. Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
  4. Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.

Notes

  • Use day-old tortillas if possible for better texture; fresh tortillas can be left to stale for a few hours if needed.
  • Chips can be prepared ahead by frying or baking to save time during assembly.
  • Add reserved cooking water to the sauce to achieve a pourable consistency so chips absorb it without becoming mushy.
  • Adjust heat by varying the amount of chile de árbol; omit for a milder version.

Nutrition Information

Serving 1plate Calories 298kcal (15%) Carbohydrates 35g (12%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 10g (50%) Sodium 268mg (11%) Potassium 135mg (3%) Fiber 7g (28%) Sugar 6g (12%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 298

% Daily Value*

Serving 1plate
Calories 298kcal 15%
Carbohydrates 35g 12%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Sodium 268mg 11%
Potassium 135mg 3%
Fiber 7g 28%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.