In Mexico, nothing says “traditional Mexican breakfast” like a hot plate of delicious Chilaquiles. It is one of the most beloved breakfast dishes in Mexico, and it’s making its way to more Mexican and Latin-American restaurants in other countries. Read on to find out how you can make authentic Mexican chilaquiles at home!
Mexican Chilaquiles Rojos Recipe
What are chilaquiles?
You may be asking yourself: “what are Chilaquiles?”. Chilaquiles are a breakfast dish consisting of crispy tortilla chips that are covered in salsa and topped with crumbled cheese and Mexican cream. The salsas used to cover the tortillas can vary, but the two most popular ones are salsa Roja (red) and salsa verde (green), which make Chilaquiles Rojos and Chilaquiles Verdes, respectively.
As to how spicy the chilaquiles are, that depends on how spicy the cook makes the salsa. You might come across a few spicy chilaquiles, but generally, the heat level in the salsa is low, especially when ordering chilaquiles at big chain restaurants and hotels. Even if they’re too hot for your liking, the spiciness can be cooled down by adding some more Mexican cream on top (this is what my son does!).
How do you serve Chilaquiles?
So how does one serve chilaquiles? If not by themselves, chilaquiles are often served with a side of refried beans, and perhaps some slices of avocado. As I mentioned above, the chilaquiles are topped with cream and crumbled cheese.
When it comes to additional protein, you generally have the choice of chilaquiles topped with shredded chicken or a fried egg. So, if you go to a restaurant for breakfast in Mexico, you will generally be asked what type of chilaquiles you want (red or green) and which protein you want it with (chicken or eggs). Now you know how to order chilaquiles in Mexico!
What is the difference between Chilaquiles and Migas?
A popular question I see sometimes is “are Chilaquiles and Migas the same thing?”. This is an excellent question. Both Chilaquiles and Migas are made using tortilla chips, but Migas consist of tortilla chips mixed with scrambled eggs, and they do not have a sauce on them. Chilaquiles always have a sauce on them, but are not mixed with scrambled eggs.
Like with many things in Mexican cuisine, there will be exceptions and regional variations, and you might find some people that use the terms “chilaquiles” and “migas” interchangeably. In case you’re wondering, the name “chilaquiles” comes from the Nahuatl word “chil-a-quilitl”, which means “herbs (or greens) in chile broth”.
Chilaquiles Rojos Recipe
Available everywhere from mom-and-pop diners to the buffets at five-star hotels, chilaquiles are a must-have dish when you’re in Mexico. If you can’t find them where you live, I encourage you to make chilaquiles at home. Since they’re very simple to make, it’s easy to get creative with them or incorporate ingredients you have leftover in the kitchen. Let’s get cooking!
Epazote herb a must-have ingredient in Authentic Mexican Chilaquiles.
How to Cook Mexican Chilaquiles Rojos Recipe
Instructions:
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas. (Please check the ingredients list below)
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate.
HOW TO COOK MEXICAN CHILAQUILES
Ingredients
- 12 corn tortillas cut into six preferably dry tortillas left out over the counter the night before
- 2 cups salsa Red or green salsa(See links bellow)
- 1/2 cup Mexican cream
- 1/2 cup Cheese Mexican Queso,crumbled
- 1 sprig Epazote
- 1/3 cup cilantro chopped to garnish
- 1/3 cup vegetable oil
- 2 slices onion rings separated
- Salt to season
- 1 1/2 cups chicken breast cooked and shredded (optional)
Instructions
- Heat 1 tablespoon of oil in a large skillet and start frying the tortillas until golden and crisp in batches. You might need to do 2 or 3 batches to avoid overcrowding the skillet. Drain the tortillas on paper towels. Repeat the process with the rest of the tortillas.
- Clean the skillet with a paper towel, turn the heat to medium and add 1 tablespoon of oil. Add the sauce and let it cook for 5 minutes. Add the Epazote and season the sauce with salt. Carefully stir in the tortillas to avoid breaking them. Add the chicken (if using) and coat it with the salsa. Cook for 2 more minutes.
- Serve garnished with crumbled cheese, cilantro, onion and topped with the cream. Serve with “Refried beans”. Avocado is also a good addition to the plate.
Notes
Nutrition
Oh my, I can eat this chilaquiles every single day. Mmm!.
¡Buen provecho!
Mely,
More recipes:
Chicken with rice
Easy Chicken Stew
Receta en Español.
Do you have the recipe for your red and green sauces?
Hello Melina. Here is the link for the Salsa Verde
And the Salsa Roja
I’ll be spending a few months in Mexico soon, and Chilaquiles are one of those dishes that I prefer to have in a restaurant when I’m there. I can’t wait!
Have fun and provecho!
Great recipe! I love the epazote herb.
Thank you Chris!
Wonderful and Delicious!! I do not like Crema or Crumbled cheese though, so I kinda put my iwn twist on it. I actually scrambled eggs added red sauce and tortillas then when they were cooked I topped with Mayo! It really did not take away from the Authenticity of the chips and Salsa. I’m in love with breakfast afain. Thank you!:)
I am 2nd generation Mexican…ate my abuela cooking and chilaquiles all my life. Always was fried corn tortillas mixed with tomato, onion, lots of melted munster cheese and always tied together with scrambled eggs. Added spicy salsa after for hotness. This is how I like it. My family never used crema or sour cream on anything Mexican except scooping sour cream with corn tortillas. I grew up in Detroit Mexican Barrio.
Hello Ric,
When you visit Mexico city you will understand that not everything is done or called the same in every region of Mexico. What you mention is also known as Migas for some, scrambled eggs with crispy tortillas, onion, tomato, and serrano pepper. It is delicious. Happy cooking!
I used your salsa roja recipe to make Chilaquiles. Best Chilaquiles ever! I felt like I was back in Mexico City!