Chilaquiles Rojos: A Traditional Mexican Comfort Dish for New Year Celebrations

A beloved Mexican staple, Chilaquiles Rojos transforms simple ingredients into a comforting, vibrant meal—ideal for welcoming the new year with flavor and warmth.

Recipe Overview

This iconic dish features crispy tortillas (or thick-cut chips) simmered in tangy, spicy red salsa, topped with melted cheese, creamy crema, and fresh herbs. Its origins in home kitchens across Mexico make it a versatile, budget-friendly choice for breakfast, brunch, or even a cozy dinner.

Recipe Photo

[Recipe Photo: Chilaquiles Rojos piled high in a white dish, topped with melted Oaxaca cheese, crumbled cotija, fresh cilantro, and a dollop of Mexican crema, alongside lime wedges and a side of vibrant red salsa.]

Ingredients (Serves 4)

For the Red Salsa

• 2 ripe tomatoes, diced

• ½ small white onion, finely diced

• 1 small garlic clove, minced

• 1 tablespoon olive oil

• 1 teaspoon dried oregano (Mexican oregano preferred)

• ½ teaspoon ground cumin

• ¼ teaspoon smoked paprika

• ⅛ teaspoon cayenne pepper (adjust for heat)

• Salt to taste

• 2 tablespoons fresh cilantro, chopped

For the Chilaquiles

• 8–10 small corn tortillas (4–6 inches, fresh or packaged) OR 1 bag thick-cut tortilla chips (10–12 oz, from Mexican groceries/tortillerías)

• ¼ cup vegetable oil (for frying tortillas, if using fresh)

• 2 cups homemade or store-bought red salsa (see above)

• ½ cup shredded Oaxaca cheese (or queso fresco)

• ¼ cup crumbled cotija cheese (optional, for extra saltiness)

• ¼ cup Mexican crema or sour cream

• Fresh lime wedges, for serving

• Extra cilantro, chopped (for garnish)

Preparation Steps

1. Prepare the Red Salsa

• Heat olive oil in a small skillet over medium heat. Add diced onion and sauté for 2–3 minutes until translucent.

• Add minced garlic and cook for 30 seconds until fragrant.

• Stir in diced tomatoes, oregano, cumin, smoked paprika, cayenne, and salt. Simmer for 5–7 minutes, stirring occasionally, until tomatoes break down slightly and the salsa thickens.

• Remove from heat, stir in fresh cilantro, and set aside. Taste and adjust salt/spices as needed.

2. Fry Tortillas (or Use Chips)

• If using fresh tortillas: Heat ¼ cup oil in a large skillet over medium heat until shimmering. Fry tortillas one at a time for 10–15 seconds per side until lightly golden and crispy. Transfer to a paper towel-lined plate to drain excess oil. Break larger pieces into bite-sized chunks.

• If using store-bought chips: Skip frying and use as-is (break into pieces if too large).

3. Assemble and Bake

• Preheat oven to 350°F (175°C).

• In a large baking dish, layer half the fried tortillas/chips. Pour ½ the red salsa over the tortillas, ensuring even coating. Sprinkle with ¼ cup Oaxaca cheese.

• Repeat with remaining tortillas/chips, salsa, and cheese. Cover the dish with foil.

• Bake for 15–20 minutes until heated through and cheese melts. For extra crispiness, uncover in the final 2–3 minutes and broil briefly (watch closely to avoid burning).

4. Finish and Serve

• Remove from oven, top with crumbled cotija (if using), Mexican crema, fresh cilantro, and lime wedges.

• Serve hot as a comforting breakfast or brunch dish, or as a shared appetizer for New Year gatherings.

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Chilaquiles to Welcome the New Year – A curated collection of festive Mexican recipes perfect for celebrating new beginnings.

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Enjoy the bold flavors and comforting warmth of Chilaquiles Rojos—an easy, delicious way to ring in the new year! 🌮✨