This chilaquiles recipe is the ultimate Mexican style breakfast with crispy tortilla chips tossed with zesty chili sauce, topped with avocado, jalapenos, tomato, queso, and fried eggs. This is a red version – Chilaquiles Rojos. And, it’s Patty’s FAVORITE! I finally got it just how she wants it. =)
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Letās talk about how to make chilaquiles rojos.
Chilaquiles Rojos Recipe
Ingredients
For the Ancho Chili Sauce
2 ancho chili peppers
1 tablespoon vegetable oil
1/4 cup chopped white onion
1/4 cup chopped red onion
2 garlic cloves chopped
1 small Roma tomato chopped
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon Mexican oregano
Salt and pepper to taste
1 tablespoons honey
15 ounce can tomato sauce
FOR THE CRISPY TORTILLAS
6 corn tortillas
1 cup canola oil or other neutral oil
Salt
FOR SERVING
Crumbled queso fresco
Diced tomato
Chopped jalapeno peppers
Sliced avocado
Chopped cilantro
1-2 fried eggs
Cooking Directions
Make the ancho sauce first. Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes. Reserve the soaking liquid.
Remove the stems and coarsely chop the anchos. Add them to a food processor.
Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid and honey. Process until it smooths out.
Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
Add it to a small bowl with the tomato sauce and stir it together.
For the tortillas, add the canola oil to a wide pot and heat to medium. Do not let it boil or smoke.
Slice the tortillas into 6 wedges and fry them in the oil in batches a couple minutes per side, until they begin to slightly brown.
Remove and drain them on a paper towel lined plate. Dash them with salt while they are hot.
Make the Chilaquiles ā Add the ancho chili sauce to a wide pan and heat through.
Stir in the tortillas and coat each of them with the sauce.
Remove from heat. Top the chilaquiles with queso fresco, tomato, jalapeno, avocado, herbs, and a fried egg or 2. Enjoy!
Get the printable recipe with further notes and discussion here, along with suggestions for how you can change it up and make it your own:
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I hope you like it! Leave comments below, my friends! I love chilaquiles. I’d love to hear how you enjoy it in the comments below. Please share!