Some recipes are just a way to clean out the fridge. Others stick around because they’re better than they have any right to be. Chilaquiles Rojos is both. It’s a way to turned old tortillas, leftover sauce, and a few eggs into a delicious and filling brunch dish worthy of company. The chips are crisp but soaked, the sauce is bold without being overwhelming, and the egg on top makes it a legitimate breakfast—or whatever meal you happen to be hungry for.
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The messy beauty of sauced-up tortilla chips
Chilaquiles Rojos isn’t trying to be elegant. It’s a little sloppy, a little spicy, and completely forgiving. I usually make it when I’ve got corn tortillas that are a bit too stale to use for tacos but not far gone enough that we’d toss them out. Bake them into chips, toss them in warm sauce, and load up on whatever toppings are hanging around—chorizo, beans, cheese, maybe some cilantro if you’re lucky.
Some people insist on frying the tortillas, but I use the oven. The chips still get crisp, and there’s less grease and mess to clean up. The sauce can be homemade if you’re feeling ambitious, but store-bought works just fine. Either way, once it hits the skillet, things come together fast. You want the chips coated but not soggy, the eggs cooked the way you like, and the whole thing hot enough for the cheese to melt slightly and nestle into the saucy chips.
Ingredients You Need
Most of the ingredients are probably already in your kitchen, or at least easy to find. If you want specific cheeses or fresh chiles, check a Mexican grocery store. Here’s what you’ll need:
- Hot sauce: Only if the enchilada sauce doesn’t kick hard enough.
- Corn tortillas: Day-old is best—they bake better and don’t turn to mush.
- Olive oil: Helps the tortillas crisp up in the oven without frying.
- Kosher salt: Adds crunch and keeps things from tasting flat.
- Mexican chorizo: Spicy, oily, and basically the flavor backbone here.
- Red enchilada sauce: Use what you’ve got or what you like—homemade red chile sauce or store-bought.
- Eggs: However you like them—fried, scrambled, poached, or even soft-boiled.
- Black beans: Optional, but they make it more of a full meal.
- Feta or queso fresco: Something salty and crumbly works best.
- Cilantro: Brightens up all the heavier flavors.
- Serrano or jalapeño chiles: Fresh or pickled—raw heat or vinegar punch.
- Red onion: Adds sharpness and crunch.
- Avocado: If it’s ripe, slice it up. If not, skip it.
- Radishes: Nice for color and crunch.
How To Make Chilaquiles Rojos
This isn’t complicated, even if it looks like a lot of steps. Once the chips are baked, everything moves quickly.
- Cut the tortillas into wedges, toss them in oil and salt, and bake until crisp.
- Brown the chorizo in a heavy skillet, then set it aside.
- Pour the enchilada sauce into the skillet and warm it until it bubbles.
- Kill the heat, dump the chips into the sauce, and toss them until coated.
- Serve immediately with eggs, chorizo, and whatever toppings you’ve got.
Expert Tips for Success
This dish doesn’t need precision, but a few tricks can help keep things from turning into a soggy mess.
- Use slightly stale tortillas—they hold up better when baked and sauced.
- Toss the chips in the sauce right before serving to keep some crunch.
- Make the eggs last so they’re hot and fresh when they hit the plate.
- Warm the beans before serving—nobody wants cold beans on hot chilaquiles.
- Keep toppings prepped in advance if you’re feeding more than two people.
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What to Serve With It
Serve with homemade guacamole, hot sauce, and crumbled cheese (a Mexican crumbly cheese like queso fresco or cotija is traditional, but I like to use tangy, creamy feta instead). Top with Mexican Pickled Onions, too, while you’re at it!
If you love spicy food and red chile sauce, try Camarones a la Diabla or homemade Chicken Enchiladas.
A Savory Crêpe makes another great breakfast-for-dinner or dinner-for-breakfast meal.
I like to make my own chips out of corn tortillas (it’s the perfect way to use up stale tortillas), which I bake in the oven instead of frying (because it’s easier, neater, and less, well, deep-fried).
Top them with fried, poached, or scrambled eggs, shredded meat or browned sausage, beans, chopped cilantro, avocado slices, hot sauce, and crumbled cheese (a Mexican crumbly cheese like queso fresco or cotija is traditional, but I like to use tangy, creamy feta instead).
If you're looking for another way to work chorizo into a delicious breakfast, try this Chorizo Hash! Top it with Mexican Pickled Onions, too, while you're at it!
If you love spicy food and red chile sauce, try Camarones a la Diabla or my homemade Chicken Enchiladas.
A Savory Crêpe makes another great breakfast-for-dinner or dinner-for-breakfast meal.
Chilaquiles Rojos
Robin Donovan
Ingredients
- 18 corn tortillas cut into wedges
- ¼ cup olive oil or olive oil spray
- Kosher salt
- ½ pound Mexican chorizo casing removed
- 1 cup red enchilada sauce
- 4 large eggs cooked your way
- 1 cup cooked black beans optional
- ½ cup crumbled feta or queso fresco
- ¼ cup chopped cilantro
- 1 –2 serrano or jalapeño chiles sliced
- ¼ cup diced red onion
- 1 avocado sliced
- 4 radishes thinly sliced
- Hot sauce to taste
Instructions
- Bake the chips
- Preheat the oven to 400ºF. Line two baking sheets with foil. Toss tortilla wedges in olive oil and spread them out in a single layer. Sprinkle with salt and bake until crisp and golden. Set aside.
- Cook the chorizo
- In a heavy skillet over medium heat, cook the chorizo until browned and crumbled. Transfer it to a bowl.
- Warm the sauce
- Add the enchilada sauce to the same skillet and heat until bubbling.
- Coat the chips
- Turn off the heat. Add the chips to the skillet and toss until coated in sauce.
- Finish and serve
Notes
Nutrition
