Chilaquiles Rojos: A Beginner-Friendly Mexican Classic

There’s nothing quite like waking up to a plate of warm, saucy Chilaquiles Rojos. For many, this dish is more than just breakfast—it’s comfort food packed with bold flavors and nostalgia. I remember the first time I tried making chilaquiles at home, worried I wouldn’t get the sauce just right or that my chips would turn into a soggy mess. But after a few tries, I realized that this dish is actually quite forgiving, making it perfect for beginner cooks looking to explore Mexican cuisine.

Print

Chilaquiles Rojos is a simple yet flavorful dish made from crispy tortilla chips drenched in a vibrant red chili-tomato sauce. While traditionally served for breakfast or brunch, chilaquiles can be enjoyed any time of the day. They pair wonderfully with eggs, shredded chicken, or grilled steak, making them a versatile and satisfying meal.

If you’re new to cooking, this recipe is a great starting point. It requires basic ingredients, comes together quickly, and allows for flexibility based on personal taste and ingredient availability. The key to mastering chilaquiles is balancing the sauce and chips—keeping the texture crispy yet well-coated in the deliciously smoky and slightly spicy sauce.

Why This Recipe is Great for Beginners

1. Simple Ingredients – Most ingredients are pantry staples or easy to find at any grocery store.
2. Quick Preparation – The entire recipe comes together in less than 20 minutes.
3. Customizable – Adjust the spice level, protein, and toppings to your liking.
4. One-Pan Cooking – Minimal dishes make cleanup easy.
5. Authentic Flavor – Even with simple steps, the final dish tastes like it came from a traditional Mexican kitchen.

Let’s dive into how to make Chilaquiles Rojos step by step.

Ingredients and Preparation

Ingredients (Serves 4)

For the Sauce:

• 6 dried chile de árbol, destemmed and deseeded (adjust for spice preference)
• 2 dried guajillo chilies, destemmed and deseeded
• 1 dried chipotle chili or 2 canned chipotle chilies in adobo
• 3 roma tomatoes, halved
• ½ white onion, diced (divided)
• 2 garlic cloves
• 1 teaspoon chicken bouillon
• ½ teaspoon salt
• 1–2 tablespoons vegetable oil

For the Chilaquiles:

• 1 (12-ounce) bag of thick tortilla chips or homemade fried tortilla chips
• 4 eggs, cooked to your preference (scrambled or fried)
• 1 cooked chicken breast, shredded, or grilled steak cut into strips

For Garnishing:

• 1 avocado, sliced
• ¼ cup fresh cilantro, minced
• ¼ cup Mexican crema or sour cream (thinned with milk)
• ¼ cup diced red onion
• ⅓ cup crumbled queso fresco or other mild shredded cheese

Step-by-Step Instructions

Step 1: Prepare the Sauce

1. In a medium saucepan, combine the dried chilies, roma tomatoes, ½ of the diced white onion, and garlic cloves.
2. Cover with water and bring to a boil over medium-high heat. Let the ingredients cook for about 10 minutes, or until the chilies soften and the tomatoes become tender.
3. Remove from heat and transfer the mixture to a blender. Add the chicken bouillon and salt.
4. Blend on high speed for 1–2 minutes until smooth.
5. Strain the sauce through a fine sieve to remove any unblended chili skins or seeds.
6. If the sauce is too thin, return it to the pan and let it simmer until it thickens slightly. You want a pourable but not overly runny consistency.

Step 2: Cook the Chilaquiles

1. In a large skillet, heat the vegetable oil over medium heat.
2. Add the remaining diced white onion and sauté for 3–4 minutes until softened and slightly golden.
3. Pour in the prepared chili sauce and stir well. Let it simmer for about 2 minutes to enhance the flavors.
4. Add the tortilla chips, gently tossing them in the sauce to coat evenly. Be careful not to stir too aggressively, as you want to maintain some of their crispness.
5. Make a small well in the center of the skillet and crack the eggs into it. Scramble them as they cook, then mix them into the chips. Alternatively, you can prepare the eggs separately (scrambled or fried) and place them on top before serving.
6. Add the shredded chicken or steak strips, mixing them gently into the chilaquiles.

Step 3: Serve and Garnish

1. Divide the chilaquiles onto serving plates.
2. Top with fresh cilantro, diced red onion, crumbled queso fresco, and sliced avocado.
3. Drizzle with Mexican crema or thinned sour cream for extra richness.
4. Serve immediately with refried beans or a side salad for a complete meal.

Beginner Tips and Notes

Understanding the Chilies

The combination of chile de árbol, guajillo, and chipotle creates a well-balanced sauce:

• Chile de árbol provides heat, so adjust the amount to control spiciness.
• Guajillo chili adds depth of flavor and a rich red color.
• Chipotle chili contributes a smoky taste that enhances the dish.

If you can’t find these specific chilies, you can substitute with ancho chilies for a milder taste or use a canned chipotle in adobo for convenience.

Tortilla Chips vs. Homemade Chips

For the best texture, use thick tortilla chips or fry your own tortilla pieces:

1. Cut corn tortillas into triangles.
2. Heat oil in a skillet and fry the tortilla pieces until golden and crispy.
3. Drain on a paper towel before using them in the recipe.

Homemade chips hold up better in the sauce and won’t become soggy as quickly.

How to Keep Chilaquiles from Getting Soggy

• Add the chips just before serving to maintain some crunch.
• If you prefer softer chilaquiles, let them sit in the sauce for an extra minute before serving.
• Using thicker chips or homemade chips helps prevent them from becoming too soft too quickly.

Protein Substitutions

Since this recipe avoids pork, you can easily swap the protein:

• Shredded rotisserie chicken – A great time-saver.
• Grilled or seared steak strips – Adds a hearty and satisfying touch.
• Black beans or pinto beans – A vegetarian-friendly protein alternative.

Serving Suggestions

Side Dishes:

• Refried beans – A creamy, traditional pairing.
• Mexican rice – Complements the flavors of the chilaquiles.
• Grilled vegetables – Adds a fresh and healthy touch.
• Sliced radishes or pickled jalapeños – A crunchy contrast to the saucy dish.

Beverage Pairings:

• Freshly squeezed orange juice – Bright and refreshing.
• Horchata – A sweet and creamy cinnamon rice drink.
• Mexican coffee (Café de Olla) – Lightly spiced with cinnamon and piloncillo.

Storage and Reheating Tips:
Chilaquiles are best enjoyed fresh, but you can store leftovers in an airtight container for up to 2 days. Reheat them in a skillet over low heat, adding a splash of broth or water to loosen the sauce. Keep in mind that the chips will soften over time, so they won’t be as crispy upon reheating.

Final Thoughts

Chilaquiles Rojos is a fantastic dish for beginner cooks because it teaches essential techniques like making a homemade sauce, balancing flavors, and assembling a well-rounded meal. The best part is that you can customize it to your preferences, adjusting the heat level, protein choice, and toppings to make it your own.

If you try this recipe, share your experience and let us know how it turned out. Cooking is all about experimenting and finding what works best for you, and chilaquiles is a great dish to start that journey. Enjoy!