There are nutrients within this liquid, so don’t throw it away. Reserve some of it to use to help make the sauce. Chilaquiles are hugely satisfying, and quite easy to make. You may have enjoyed them in Mexican restaurants, but making the Mexican dish at home is somewhat simple, provided you’re comfortable with lightly frying tortillas. They are pure perfection with homemade tortillas, but if you’re not comfortable making them at home, you can always use chips from a bag. While it can be served anytime of day, it is popularly served for breakfast with a fried egg over the top. It’s great hangover food. There are numerous regional differences in how chilaquiles are served, mostly differing in topping choices, though many argue whether the tortilla chips should remain crispy or allowed to soften in the sauce. This is a matter of personal preference, as it is with much Mexican food. There’s this restaurant near my neighborhood which sends you the fried tortillas cut in pieces, with cheese, sour cream and onions, and salsa on a separate container, ready to pour." Ancho peppers are probably my favorite dried pepper to work with. They make a great Homemade Adobo Sauce. Let’s talk about how to make chilaquiles rojos, shall we? This is how I make my own personal version of the dish. Fry the Tortillas. Slice the tortillas into 6 wedges. Add the tortillas and fry them in the oil in batches a couple minutes per side, until they begin to slightly brown. Remove and drain them on a paper towel lined plate. Seasoning. Season them with salt while they are hot. Use more salt than you might think. The salt clings to the warm oil and guarantees a huge flavor burst. Done! Easy, right? Make the Red Chili Sauce. You can make this sauce ahead quite easily. Simply toast the ancho peppers on a hot pan a couple minutes per side. Let them soak covered in water for 15 minutes to 20 minutes, or until they are softened. The soaking liquid will change color as some of the ancho leeches into it. Remove the stems and coarsely chop the anchos. Add them to a food processor, then cook down the onion along with your cooked onion, garlic, tomato, herbs, vinegar and the reserved soaking liquid. I also added just a bit of honey to balance it with a bit of sweet. Cook down the Vegetables. Heat the olive oil in a pan to medium high heat and add the onion. Cook about 5 minutes to soften. Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor. Get the Sauce Going. Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid and honey. Process until it smooths out. Strain the sauce through a sieve then combine it with tomato sauce for a full bodied, rich red ancho sauce. I will often make an extra large batch of this sauce to keep on hand for other recipes. See my Ancho Chili Sauce Recipe that you can use for so many things. Assemble the Chilaquiles. Next, warm up your ancho red salsa in a pan, toss in the crispy chips, and serve with all of your favorite toppings. You can also toss it all together on a baking sheet. I used jalapeno slices, avocado, chopped tomato, fresh chopped cilantro, a fried egg on top, and some cotija cheese or homemade queso fresco. Wait, you’ve never made queso fresco? What? Here’s a recipe - How to Make Homemade Queso Fresco. Awesome stuff! Boom! Breakfast or brunch is served! I hope you enjoy your chilaquiles rojos, my friends! This is my favorite chilaquiles recipe made with red sauce. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! – Mike H.
Authentic Mexican, by Rick Bayless (affiliate link, my friends!) Mexico: The Cookbook (affiliate link, my friends!)
NOTE: This recipe was updated on 5/112/23 to include new information and photos. It was originally published on 5/1/17.
