Make Delicious Chilaquiles Rojos With Leftover Tortillas

Chilaquiles rojos topped with crema, queso fresco, and cilantro

October 5, 2024

Chilaquiles rojos are a classic dish perfect for slow Saturday mornings or those days when you find yourself with stale tortillas in the fridge. This quick, affordable meal features crispy tortillas chips simmered in a rich salsa roja made from Roma tomatoes and a blend of dried chiles, transforming simple ingredients into ultimate comfort food.

They're ideal for breakfast or brunch. Enjoy your chilaquiles crunchy or soft, depending on your preference. Top with creamy Mexican crema, crumbled queso fresco, and fresh cilantro.

Chilaquiles Rojos (Red Chilaquiles)

Miguel Guerrero

Rated 5.0 stars by 1 users

Ingredients

6 Roma tomatoes, chopped
3 dried guajillo chiles, deseeded and deveined
3 dried ancho chiles, deseeded and deveined
2 dried chiles de árbol
1 serrano chile
½ medium white onion, chopped
2 cloves garlic
1 cup chicken broth
Salt, to taste
Pinch of cumin
½ tsp oregano
Pack of tortillas, cut into triangles
Oil for frying
Mexican crema
Queso fresco, crumbled
Cilantro, chopped
White onion, chopped

Directions

Heat oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3-4 minutes.
Add the guajillo, ancho, árbol, and serrano chiles; cook for 3-5 minutes until softened and fragrant.
Stir in tomatoes, oregano, cumin, broth, and salt, then simmer for 2 more minutes. Transfer the mixture to a blender and blend until smooth.
In another pot, heat oil and fry tortillas in batches until golden and crispy. Drain on a rack or paper towels, sprinkling with salt.
Reheat the salsa in the skillet, then add the tortilla chips, stirring until they reach your desired softness. Alternatively, plate the chips and pour the salsa over them.
Drizzle with Mexican crema, sprinkle queso fresco, and top with cilantro and onion before serving.

Make Delicious Chilaquiles Rojos With Leftover Tortillas

Make Delicious Chilaquiles Rojos With Leftover Tortillas

Chilaquiles Rojos (Red Chilaquiles)

Ingredients

Directions

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