Authentic Chilaquiles Rojos (Red Chilaquiles Recipe)

Name: Authentic Chilaquiles Rojos (Red Chilaquiles Recipe)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 chili de Arbol (destemmed and deseeded); 2 chili guajillo (destemmed and deseeded); 1 chili chipotle (destemmed and deseeded or 2 from the can); 3 roma tomatoes (halved); 1/2 of a white onion (diced, divided); 2 garlic cloves; 1 teaspoon chicken bouillon; ½ teaspoon salt; 1-2 Tablespoons vegetable oil or nonstick cooking spray; 1 - 12 ounce bag tortilla chips {thicker chips work best}; 4 eggs {cooked to your liking}; 1 avocado (sliced); 1/4 cup cilantro (minced); 1/4 cup Mexican cream or sour cream thinned with milk; 1/4 cup diced red onion; 1/3 cup Queso Fresco (crumbled, or other shredded cheese)

This Chilaquiles Rojos recipe is classic Mexican food that’s perfect for any meal. You’ll love how crispy tortilla chips transform into a comforting skillet dish topped with creamy avocado, queso fresco, and fresh cilantro.

Prep10 min
Cook20 min
Total30 min
Makes4 servings
Calories294

Ingredients

4 servings

6 chili de Arbol (destemmed and deseeded)
2 chili guajillo (destemmed and deseeded)
1 chili chipotle (destemmed and deseeded or 2 from the can)
3 roma tomatoes (halved)
1/2 of a white onion (diced, divided)
2 garlic cloves
1 teaspoon chicken bouillon
½ teaspoon salt
1-2 Tablespoons vegetable oil or nonstick cooking spray
1 - 12 ounce bag tortilla chips {thicker chips work best}
4 eggs {cooked to your liking}
1 avocado (sliced)
1/4 cup cilantro (minced)
1/4 cup Mexican cream or sour cream thinned with milk
1/4 cup diced red onion
1/3 cup Queso Fresco (crumbled, or other shredded cheese)

Method

1
In a medium saucepan, place the chilis, tomatoes, ½ of the diced white onion, garlic cloves, chicken bouillon, and salt. Cover with water and place on the stove. Turn stove on medium high and when the chilis come to a boil, cook for 10 minutes.
2
Remove from stove and place in a blender. Blend for a minute or two until completely blended. Strain chili sauce through a small sieve to remove any larger pieces that didn’t blend.
3
If the chili sauce seems a bit too runny, place back in the pan and cook down a little. You will want it to be a bit runny to cover the chips but not too runny.
4
In a large saucepan, heat the oil and add the onions. Cook for 3 to 4 minutes stirring constantly, then add the chips. Make a “hole” in the middle and crack the eggs. Scramble the eggs as they cook and mix in with the chips.
5
Add the sauce and stir till completely coated. Remove and serve immediately. To serve, place some on each plate and add some onion, cilantro, cream and avocado. Serve with shredded chicken, steak strips, refried beans, or a nice salad.

Notes

Chilis - I used Chili de Arbol, Chili guajillo, and Chili Chipotle. I love the smoky taste of chipotle, guajillo gives the lovely chili flavor and brings color, chili de arbol brings heat. You can use just one of these chilis or even two kinds. You can use more Chili de Arbol or less according to how much heat you like. If you cannot find any dried chili chipotle you can use canned chipotles. Tortilla chips - it is quite common to fry your own tortilla chips by cutting up tortillas and frying them till crisp. If you want to make it simpler, you can use a bag of tortilla chips. I highly recommend using a Mexican tortilla chip that is thicker. It will not soak up the sauce and get soggy as quickly. Sauce consistency: After straining, the sauce should coat the back of a spoon without running off immediately. If it is too thin, return to the stovetop and simmer for 3 to 5 minutes. If it is too thick after sitting, thin with a tablespoon of water at a time. Make-ahead: The red sauce keeps in the refrigerator for up to 5 days and freezes for up to 3 months.