Chilaquiles Rojos (Red Chilaquiles)
Crispy tortilla chips smothered in hot red salsa and loaded with your favorite toppings. Ready in 20 minutes with options for every protein preference: fried egg, shredded chicken, or scrambled tofu.
4 people
Calories: 489kcal
Ingredients
For the red salsa:
- 4 roma tomatoes
- 1 chile serrano or 2 for spicier
- 2 cloves garlic
- ¼ white onion
- 1 tablespoon vegetable oil or avocado oil
- Salt to taste
- 1 sprig of cilantro or epazote optional, for a more authentic flavor
For the chilaquiles:
- 8 cups tortilla chips store-bought, homemade fried, or air fryer totopos
- Salsa from above or 2 cups store-bought red salsa, heated
Protein (choose one):
- 4 fried eggs most traditional
- 2 cups shredded chicken warmed in a little salsa
- 1 block 14 oz firm tofu, pressed, crumbled and mixed with salt, and diced onion
Instructions
- Make the salsa. Place the tomatoes, serrano, garlic, and onion in a saucepan. Cover with water. Bring to a boil and cook over medium heat for 10 minutes until the tomatoes are soft and the chiles are pliable.
- Blend. Transfer everything to a blender with ½ cup of the cooking water. Blend until smooth.
- Fry the salsa. Heat the oil in a large skillet or pot over medium heat. Pour in the salsa (careful, it will splatter). Add the cilantro or epazote if using. Season with salt. Let it simmer for 5 minutes until the color deepens and the flavors concentrate. The salsa needs to be very hot.
- Prepare your protein. While the salsa simmers, fry the eggs in a separate skillet, warm the shredded chicken in a little salsa, or prepare the scrambled tofu.
- Assemble. Divide the tortilla chips among shallow bowls or plates. Pour the hot salsa over the chips immediately. The salsa must be very hot so the chips absorb the flavor while staying crispy on the edges.
- Top and serve. Add your protein, then crema, queso fresco, red onion, avocado, cilantro, and radishes. Serve immediately with refried beans on the side if you like.
Notes
- Salsa ahead of time: The salsa can be made a day ahead and refrigerated. Reheat until very hot before pouring over the chips.
- Tortilla chips: Day-old corn tortillas cut into triangles and fried in oil are the most traditional. Air fryer totopos or thick store-bought chips work too. Avoid thin, salty chips — they'll dissolve in the salsa.
- Day-old tortillas work better: They have less moisture and fry crispier than fresh ones.
- Heat level: 2 chiles de árbol + 1 serrano gives a medium-spicy salsa. For mild, use only the serrano. For hot, add 4 or 5 chiles de árbol.
- What is epazote? A Mexican herb with a unique earthy flavor. Not essential, but it makes the salsa taste more authentic. Find it at Mexican grocery stores or farmers' markets.
- Protein: The most classic option is a fried egg with a runny yolk on top. Shredded chicken tossed in a bit of the salsa is the most popular restaurant version. Scrambled tofu with turmeric and onion is a great plant-based option. Or skip the protein entirely — chilaquiles with just cheese and crema are perfect on their own.
- Serve immediately: Chilaquiles are meant to be eaten right away. The chips get soggy fast. If you have leftover salsa, save it and make fresh chilaquiles the next day.
- Storage: Do not store assembled chilaquiles. Leftover salsa keeps in the fridge for up to 5 days or freezer for up to 3 months.
Nutrition
Serving: 1g | Calories: 489kcal | Carbohydrates: 67g | Protein: 15g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 1221mg | Potassium: 640mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1042IU | Vitamin C: 20mg | Calcium: 141mg | Iron: 3mg