Easy Chilaquiles Rojos Recipe (Homemade)

This chilaquiles recipe will make you love Mexican food from the first bite 🙂

Chilaquiles rojos are a popular brunch dish in southern Mexico, especially in Guadalajara, where my husband’s family comes from. When we were there last summer, I made it my duty to try all the native dishes of Guadalajara. This included Chilaquiles, Carne en su jugo, Posole, Jericallas, and Tortas Ahogadas. Looks like I still need to create a pie recipe!

While most of the native Mexican dishes I tried were delicious, I wasn’t completely impressed with the Chilaquiles. And we went to a place known for the chilaquiles. I have great expectations because everything my mother-in-law does is pretty amazing!

So I made it my mission to make delicious chilaquiles and make them a little healthier / easier by making tortilla chips instead of frying them. I was so excited when my first try turned out delicious and the method of cooking the chips works perfectly!

How to cook tortilla chips

Cut the tortillas into small triangles and place them on a well-greased baking sheet. I used a pastry brush, dipped it in oil, and brushed the entire baking sheet. The key to baked potato chips is to make sure they contain oil.

Place the tortilla triangles on a baking sheet, trying not to overlap, and spray the top with an aerosol of baking oil, or brush them with oil.

Tortilla chips in the oven on a baking sheet sprinkled with salt.

Bake them in the oven at 400 degrees for 15 min, remove and sprinkle with salt while they are hot.

How to make rojo sauce (red salsa sauce)

The sauce is quite similar to my homemade Enchilada sauce, just with the addition of tomato. I did not make spicy Rojo sauce, because my children would eat them too. If you prefer a spicy sauce, add a little arbol chili to the pan to boil with everything else.

Guajillo peppers are very sweet in spices and form the basis of the red sauce with whole roma tomatoes, garlic, and white onion. Place everything in a small saucepan with chicken broth or vegetable broth for vegans. Bring to a soft boil and simmer for 10 minutes

Using a slotted spoon, remove all ingredients and place them in a blender. Mix until a smooth sauce is formed. If the sauce is too thick, you can add a little water.

So, How to make Chilaquiles

Assembly of Chilaquiles

Place the mixed red sauce in a frying pan with a little oil and bring the sauce over low heat. Add the tortilla chips and stir to coat. If necessary, place a lid on the pan to help the chips soften, but only for a minute. You do not want the chips to become too soft.

Serve immediately with a little cotija or even feta cheese, onions, and coriander. For a full meal, add an egg to the dish, fried beans, and even carne asada is a great combo!

Red Chilaquiles

Baked tortilla chips covered with a tasty red sauce and topped with crumbly cheese and an egg the dish.
Ingredients
Sauce Rojo (red)

2  guajillo chili peppers with seeds and stems removed
4 chopped Roma tomatoes
¼ White onion
2 cloves of garlic
1 teaspoon chicken broth or use 1 cup vegetable broth for vegan
Optional tree chili(Chile de árbol) for spicy sauce
Water to fill the pot

Tortilla Chips

24 corn tortillas cut into 8 triangles
Cooking oil or oil spray
Salt for seasoning

Tablecloths

1 fried egg (remove for vegan)
Cotija or feta crumbles (remove for vegan, or use vegan cheese)
Chopped onion
Ground coriander

Instructions

Sauce Rojo (red sauce)

Place tomatoes, peppers, onion, and garlic in a saucepan and fill it with water. Cover and bring to a light boil, then simmer for about 10 minutes so that the peppers soften. For the spicy version, add the arbol chili to the pot.

Using a slotted spoon, remove the ingredients from the pan and place them in a blender with a teaspoon of chicken broth. Use vegetable broth for vegans. Mix until a smooth sauce is formed. If the sauce is too thick, you can add a little water.

Tortilla Chips in the oven

Cut the tortillas into 8 small triangles and place them on a well-greased baking sheet. I used a pastry brush, dipped it in oil, and brushed the entire baking sheet. The key to baked potato chips is to make sure they contain oil.

Place the tortilla triangles on a baking sheet, trying not to overlap, and spray the top with an aerosol of baking oil, or brush them with oil. Bake them in the oven at 400 degrees for 15 min, remove and sprinkle with salt while they are hot.

Assembly of Chilaquiles

Place the mixed red sauce in a frying pan with a little oil and bring the sauce over low heat. Add the tortilla chips and stir to coat. If necessary, place a lid on the pan to help the chips soften, but only for a minute. You do not want the chips to become too soft.

Serve immediately with a little cotija or even feta cheese, onions, and coriander. For a full meal, add an egg to the dish, fried beans, and even carne asada is a great combo!

Recipe Notes

This is for 4 large portions, about 6 tortillas per person. If you serve it with other items such as beans or protein, then 3-4 tortillas per person are enough.

The remains of the sauce can be stored in the refrigerator for a week. You can prepare the fries and red sauce in advance and assemble them once you are ready to eat. I used about 3 ounces of red sauce per serving.

To make a spicy red sauce, add a few tree peppers and boil with all the listed ingredients.

Enjoy!

If you like this chilaquiles recipe and making homemade chips you can also take a look at my apple chips recipe too. I’m sure you and your kids will like it.