Chilaquiles Rojos: A Traditional Mexican Comfort Dish

Recipe Overview

• Recipe Name: Chilaquiles Rojos

• Updated Date: October 11, 2023

• Total Time: 45 minutes

• Prep Time: 5 minutes

• Cook Time: 40 minutes

• Servings: 4

• Rating: 4/5 (262 ratings)

• Comments: 29 comments

Introduction

Chilaquiles Rojos is a beloved Mexican comfort classic, celebrated for its layered flavors and time-efficient preparation. Rooted in Aztec culinary heritage, its name—derived from the Náhuatl term "chīlāquilli"—translates to "submerged in chile sauce," reflecting its defining feature: soft, absorbent corn tortillas braised in a rich red chile base. This dish is not only a nostalgic staple but also an ingenious method to repurpose stale tortillas, transforming them into a vibrant, hearty meal. The sauce, crafted with smoky guajillo chiles, tangy tomatoes, and a hint of heat from chiles de árbol, forms the backbone of its bold profile, while optional additions like shredded chicken or roasted vegetables elevate it to a complete, satisfying dish.

Ingredients

For the Red Chile Sauce

• 4 dried guajillo chiles, stemmed and seeded (adjust heat by retaining seeds)

• 2 dried chiles de árbol (or 1–2 chipotles in adobo, for smoky heat)

• 2 medium ripe tomatoes (or 1 cup canned diced tomatoes, drained)

• 1 small yellow onion, roughly chopped

• 2 garlic cloves, peeled

• 2 tablespoons olive oil

• ½ cup vegetable or chicken stock (optional, for thinning)

• ½ teaspoon ground cumin (optional, for depth)

• ¼ teaspoon salt (to taste)

• ½ teaspoon sugar (to balance tomato acidity)

For the Chilaquiles Assembly

• 6–8 stale corn tortillas (or fresh, cut into 1-inch strips)

• ½ cup shredded cooked chicken (rotisserie chicken preferred)

• 2–3 fresh cilantro sprigs, chopped (for garnish)

• Lime wedges (for serving)

• Optional: 2–3 fried eggs (sunny-side up) or crumbled cotija cheese

Instructions

Step 1: Rehydrate and Prepare the Chile Sauce

1. In a dry skillet over medium heat, toast the guajillo and chiles de árbol for 1–2 minutes per side until fragrant and lightly darkened. Transfer to a heatproof bowl, cover with boiling water, and soak for 15 minutes. Drain, reserving ¼ cup of the soaking liquid.

2. In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.

3. Add the rehydrated chiles, tomatoes, cumin (if using), ¼ cup reserved soaking liquid, sugar, and salt. Simmer on low heat for 10 minutes, stirring occasionally. Transfer the mixture to a blender, purée until smooth, and return to the pan. Adjust consistency with stock if needed.

Step 2: Crisp the Tortillas

• Heat 1 tablespoon olive oil in a separate skillet over medium heat. Cut tortillas into 1-inch strips and add to the pan. Sauté for 3–4 minutes, stirring frequently, until lightly golden and slightly crisp. Transfer to a serving dish.

Step 3: Assemble and Finish

1. Pour the red chile sauce over the crisped tortillas, ensuring even coating. Add shredded chicken and gently toss to combine.

2. For fried eggs (optional), crack eggs into a lightly oiled pan and cook sunny-side up for 2–3 minutes until whites are set and yolks are runny.

3. Garnish with fresh cilantro, lime wedges, and optional cheese. Serve immediately, hot.

Note: Chilaquiles can be customized with roasted zucchini, bell peppers, or black beans for added texture and nutrition. For a lighter version, omit the chicken and rely on the chile sauce alone.