Chilaquiles rojos
Tortilla chips in red salsa
Crisp totopos in smoky guajillo and tomato salsa with crema, cheese and onion
Chilaquiles rojos are eaten for breakfast all over Mexico: fried corn tortilla wedges (totopos) tossed in a red salsa of dried guajillo and árbol chillies blended with roasted tomato. The salsa is earthy, slightly smoky and properly hot, and it clings to the chips so every bite is crisp, soft and saucy at once. They are finished with crema, cheese, onion and coriander, and often served with refried beans on the side. If you can't find guajillo, use ancho chillies or 2 tbsp mild chilli powder; for árbol, use a pinch of cayenne. Choose queso fresco made with vegetarian rennet. Chef's tip: toast the dried chillies for seconds, not minutes; the moment they smell nutty and darken slightly, they are done.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the salsa roja
- 4 dried guajillo chilliesstems and seeds removed
- 2 dried árbol chilliesor a pinch of cayenne; use 3–4 for very hot
- 14 oz ripe tomatoes
- 2 cloves garlicunpeeled
- ½ tsp dried oregano
- 1 tsp salt
For the chilaquiles
- 12 corn tortillasday-old, each cut into 6 wedges
- 1 cup vegetable oilfor frying
- ¼ cup Mexican cremaor soured cream
- 2 ⅞ oz queso frescocrumbled; or mild feta
- ⅓ oz fresh coriander (optional)chopped
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Method
0/7 doneStep 1: Heat a dry frying pan over a medium heat. Toast 4 dried guajillo chillies and 2 dried árbol chillies for 20–30 seconds a side, until fragrant and slightly darker. Put them in a bowl, cover with just-boiled water and soak for 10 minutes.
11 minStep 2: In the same pan over a medium-high heat, roast 14 oz ripe tomatoes, half of ¼ white onion and 2 cloves garlic for 8–10 minutes, turning, until the tomato skins are blackened in patches and soft. Peel the garlic.
10 minStep 3: Meanwhile heat 1 cup vegetable oil in a deep frying pan to 350°F. Fry 12 corn tortillas in batches for 1½–2 minutes until golden, rigid and the bubbling slows. Drain on kitchen paper and salt lightly.
8 minStep 4: Drain the chillies and blend with the tomatoes, onion, garlic, ½ tsp dried oregano, 1 tsp salt and 100 ml water until very smooth. Sieve it if the guajillo skins leave flecks.
2 minStep 5: Heat 1 ½ tbsp vegetable oil in a wide pan over a medium-high heat, pour in the salsa (it will spit) and simmer for 4–5 minutes until it turns a deeper red and thickens to the texture of single cream.
5 minStep 6: Finely chop the rest of ¼ white onion. Tip the totopos into the salsa and toss for 30–60 seconds, until coated but still crunchy in the middle.
1 minStep 7: Serve at once, topped with ¼ cup Mexican crema, crumbled 2 ⅞ oz queso fresco, the chopped onion and ⅓ oz fresh coriander if using.
Nutrition per serving
- Calories
- 460 kcal
- Protein
- 10 g
- Carbs
- 46 g
- Fat
- 27 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does chilaquiles rojos take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ripe tomatoes?
- Tinned chopped tomatoes: a 400g tin for about 6 tomatoes (in cooked dishes, not salads).
- What can I use instead of white onion?
- 2 shallots per onion.
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