Chilaquiles Rojos are a traditional Mexican recipe that combines fried corn tortillas with a red chile sauce.
Top with fried eggs and enjoy a savory breakfast!
Why this recipe works:
Breakfast is the most important meal of the day, and who can resist a satisfying meal like this?
Something magical happens when you fry corn tortillas and then soak them in enchilada sauce.
Chilaquiles with fried eggs is one of my favorite breakfasts. It has incredible flavor and leaves me full and satisfied all morning long!
How to make authentic Chilaquiles:
- To make Chilaquiles, you'll start by cutting up some fresh corn tortillas. I found it quite satisfying to cut them into perfect little wedges, but you can cut them into strips or even roughly chop with no rhyme or reason. Just make sure the tortillas are cut into bite sized pieces.
- Next you'll get a large pan and fill the bottom with enough oil to generously cover the bottom. My preferred oil for frying is avocado oil because of the flavor and it can handle high temperatures, but you can choose other oils as well.
- Make sure the oil is screaming hot, but not smoking, before you add the tortillas. Do not over crowd them. You don't want the tortillas to cool the oil once added, so make sure there's plenty of space. I fried my tortillas in batches.
- Cook until crisp, turning only once, and then set them on a paper towel lined plate once done. Make sure the oil gets hot in between batches.
- Once all the tortillas have been fried, remove any excess oil (I saved mine for another use), add the enchilada sauce, and stir in the freshly cooked fried tortillas. In a separate pan, fry some eggs. You can also serve your Chilaquiles with refried beans on the side. YUM!
The difference between Migas and Chilaquiles:
Migas is one of my favorite things to order at this restaurant called Mother's in downtown Portland. If you're not familiar with Migas, there are traditional Spanish and Portuguese versions that I'm not really accustomed to, however, Mexican or Tex-Mex Migas are easily found in the states.
The Migas I know and love consists of corn tortilla strips fried on a pan or griddle until almost crispy, to which eggs are then added to create a scrambled egg and fried tortilla mixture. Other things such as beans, pico de gallo, and cheese are also added. It's basically a scramble with Mexican flare.
This difference between Migas and Chilaquiles is that with Migas, the eggs are scrambled with the fried tortillas. With Chilaquiles, the fried tortillas are cooked with the chile sauce and then eggs, typically fried eggs, are added later when served.
Both make outstanding breakfast options.
Do they have meat?
Basically, Chilaquiles really couldn't be easier. They are basically fried corn tortillas with chile sauce. That's it.
No one will stop you if you want to top them with meat, however traditional Chilaquiles are made from just the two ingredients, not meat.
If you love savory breakfast recipes like this, you will surely love:
- 8 corn tortillas (I used a corn/wheat blend)
- ½ cup oil (for frying (I used avocado oil))
- ½ tsp kosher salt
- 1 cup red enchilada sauce
- 4 whole eggs (for frying)
- queso fresco
- Crema Mexicana or creme fraiche
- Cilantro (minced chopped)
- Chopped red onion
- Stack tortillas and cut each into 8 small wedges. Over medium high heat, heat oil in large skillet. When the oil hot, add the tortillas, working in small batches to not over crowd pan. Fry, turning as needed, until golden brown.
- Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas.
- Remove most of the oil from pan (discard or save for another use). Add enchilada sauce and cook for several minutes until heated through.
- Meanwhile, heat a separate nonstick skillet over medium heat and fry the eggs, turning only once.
- Add fried tortilla wedges to the enchilada sauce. Turn to coat and let cook for a few minutes until heated thru.
- Remove from heat. Serve chilaquiles with fried eggs and topped with garnishes.