Chilaquiles Rojos
Chilaquiles Rojos: A Classic Mexican Breakfast Dish
Chilaquiles Rojos is a beloved traditional Mexican dish, often enjoyed for breakfast or brunch. It’s a flavorful and satisfying way to start the day, combining crispy tortilla chips with a rich red salsa, topped with an array of garnishes. Chilaquiles Rojos, meaning “red chilaquiles,” refers to the red tomato-based salsa used in this version, as opposed to the green salsa in Chilaquiles Verdes. Let’s dive into the origins, ingredients, and a step-by-step guide on how to make this delicious dish at home.
Origins and Cultural Significance
Chilaquiles, a word derived from the Nahuatl term “chīlāquilitl,” meaning “chili water,” is a dish that has deep roots in Mexican cuisine. It is believed to have originated during the Aztec era when people used leftover tortillas to create new meals. By frying the tortillas and smothering them in chili-based sauces, they created a versatile dish that became a breakfast staple.
Over time, Chilaquiles Rojos became a popular household dish across Mexico, with variations that reflect regional differences. In central Mexico, it’s typically a breakfast item, while in the north, it might be served with beans or even shredded meat. This dish is traditionally made with stale tortillas, making it a creative way to use leftovers.
Ingredients
To make Chilaquiles Rojos, you need a few simple ingredients that can be easily customized based on preference:
- Tortilla Chips: Corn tortillas cut into quarters and lightly fried to a crispy texture. You can use store-bought chips, but homemade tortillas are the traditional option.
- Salsa Roja: A red sauce made from tomatoes, onions, garlic, and chilies such as guajillo or ancho chilies. It’s the star of the dish, providing bold flavor and spice.
- Protein (Optional): Some variations include eggs, shredded chicken, or even beef as a protein addition.
- Toppings:
- Crema Mexicana (Mexican sour cream)
- Queso fresco or cotija cheese
- Sliced onions
- Fresh cilantro
- Avocado slices
- Fried or scrambled eggs
- Accompaniments: Chilaquiles are often served with refried beans on the side, or even avocado slices and a bit of lime juice to balance the richness.
Step-by-Step Recipe for Chilaquiles Rojos
Ingredients:
- 10-12 corn tortillas, cut into triangles
- 1 cup oil (for frying)
- 4 medium ripe tomatoes
- 2 guajillo chilies (dried)
- 1 small onion (chopped)
- 2 cloves garlic (peeled)
- 1 jalapeño or serrano chili (optional for extra spice)
- Salt and pepper to taste
- 1/2 cup chicken broth (optional, for extra flavor)
- 1/2 cup crema Mexicana
- 1/2 cup crumbled queso fresco or cotija cheese
- Fried or scrambled eggs (optional)
Instructions:
- Prepare the Tortilla Chips:
- Heat oil in a skillet over medium-high heat.
- Fry the tortilla triangles until they are golden and crispy, then drain them on paper towels. Alternatively, you can use store-bought tortilla chips if short on time.
- Make the Salsa Roja:
- In a saucepan, heat a small amount of oil and lightly sauté the garlic, onions, and jalapeño (if using).
- Add the tomatoes and guajillo chilies. Cook until the tomatoes are softened.
- Transfer the mixture to a blender, add a little chicken broth or water, and blend until smooth. Season with salt and pepper to taste.
- Combine the Chips and Salsa:
- In a large skillet, warm the salsa on medium heat until it starts to simmer.
- Add the fried tortilla chips to the pan, gently tossing them to coat them with the sauce. Let them soak for a couple of minutes, but be careful not to let them get too soggy—you still want a bit of crunch.
- Garnish and Serve:
- Plate the chilaquiles and top them with crema, crumbled queso fresco, and any other toppings like onions, cilantro, or avocado.
- For a more substantial meal, top with fried eggs or shredded chicken.
- Serve immediately, as chilaquiles are best enjoyed fresh while the chips retain some crunch.
Customization and Variations
Chilaquiles Rojos is a versatile dish, and you can easily adjust it to suit your preferences:
- Chilaquiles Verdes: Instead of red salsa, use a green salsa made from tomatillos for a tangy variation.
- Add Protein: Chicken, beef, or even beans can make the dish heartier.
- Level of Spiciness: You can control the heat by adjusting the type and quantity of chilies in the sauce. Use milder chilies like guajillo for a mild sauce, or add serrano or chipotle chilies for a spicy kick.
Nutritional Information
Chilaquiles can vary in terms of nutritional content depending on the toppings and portion sizes, but here’s a general estimate for a basic serving (without additional protein):
- Calories: Approximately 400-500 calories per serving
- Fat: 20-25g
- Protein: 8-10g (varies with toppings like cheese and crema)
- Carbohydrates: 40-50g
To make this dish healthier, you can bake the tortilla chips instead of frying, use less crema, or opt for leaner proteins like chicken breast.
Chilaquiles Rojos is the perfect balance of rich, bold flavors and satisfying textures. Whether enjoyed on a lazy Sunday morning or served as a quick and easy meal during the week, this dish brings the authentic taste of Mexico to your table. The combination of crispy tortillas, tangy red salsa, and creamy toppings makes it a comforting and customizable favorite in Mexican homes and beyond.
Nutritional Information Chart for Chilaquiles Rojos
(Per serving, based on a traditional recipe with basic toppings)
| Nutrient | Amount per Serving | Daily Value (%DV) |
|---|---|---|
| Calories | 450 kcal | 22% |
| Total Fat | 22 g | 28% |
| – Saturated Fat | 7 g | 35% |
| – Trans Fat | 0 g | 0% |
| Cholesterol | 45 mg | 15% |
| Sodium | 650 mg | 28% |
| Total Carbohydrates | 50 g | 18% |
| – Dietary Fiber | 6 g | 24% |
| – Sugars | 5 g | — |
| Protein | 10 g | 20% |
| Vitamin A | 500 IU | 10% |
| Vitamin C | 15 mg | 17% |
| Calcium | 120 mg | 12% |
| Iron | 2 mg | 11% |
Key Notes:
- Calories and macronutrients (fat, carbs, protein) can vary depending on portion sizes, frying methods, and toppings (e.g., adding eggs or meat).
- Vitamins and minerals are largely from the fresh vegetables and garnishes like tomatoes, onions, and cheese.
- Opting for baked tortilla chips, reducing crema, or adding lean protein can improve nutritional content.
Chilaquiles Rojos FAQ
1. What are Chilaquiles Rojos?
Chilaquiles Rojos is a traditional Mexican dish made by frying corn tortillas and tossing them in a red salsa (salsa roja). It’s commonly served for breakfast or brunch with toppings like crema, cheese, onions, and often a fried egg or shredded chicken.
2. What’s the difference between Chilaquiles Rojos and Chilaquiles Verdes?
The key difference lies in the sauce. Chilaquiles Rojos use a red salsa made from tomatoes and chilies, while Chilaquiles Verdes are made with a green tomatillo-based salsa. Both are delicious but offer different flavor profiles.
3. Can I use store-bought tortilla chips instead of frying my own?
Yes, store-bought tortilla chips can be used for convenience. However, freshly fried corn tortillas tend to hold up better in the salsa and provide a more authentic texture.
4. Are Chilaquiles Rojos spicy?
The level of spiciness depends on the type of chilies used in the salsa. Guajillo chilies are mild, but you can add spicier chilies like serrano or jalapeño for more heat. The dish can easily be customized to suit your spice tolerance.
5. Can Chilaquiles Rojos be made vegetarian or vegan?
Absolutely! For a vegetarian version, omit any meat toppings. To make it vegan, simply skip the crema and cheese or use plant-based alternatives. The base of the dish, tortillas and salsa, is naturally vegan.
6. How do I keep the tortilla chips from getting too soggy?
The key is timing. Add the tortilla chips to the salsa just before serving and toss them quickly to coat. This helps them absorb some flavor without becoming too soft. If you prefer them crispier, reduce the amount of time the chips spend in the sauce.
7. Can I make Chilaquiles Rojos in advance?
While you can prepare the salsa ahead of time, it’s best to add the tortilla chips just before serving. If left too long in the salsa, the chips will become soggy. To save time, you can have all the components ready and assemble the dish just before eating.
8. What are some common toppings for Chilaquiles Rojos?
Popular toppings include crema Mexicana, crumbled queso fresco or cotija cheese, sliced onions, fresh cilantro, avocado, and fried or scrambled eggs. Shredded chicken, beef, or beans are often added for extra protein.
9. Are Chilaquiles Rojos healthy?
Chilaquiles Rojos can be part of a balanced diet, especially when made with fresh ingredients and baked or lightly fried tortilla chips. You can make them healthier by reducing the amount of oil used and opting for lean protein or plant-based toppings.
10. Can I serve Chilaquiles Rojos with other dishes?
Yes! Chilaquiles are often served with refried beans, rice, or even avocado slices on the side. They can be part of a larger breakfast or brunch spread with fresh fruit or a salad for balance.
11. How long do leftovers last?
Leftovers can last up to 2 days in the fridge, but the tortilla chips will lose their crispness. If you want to reheat them, you can add a bit more salsa to refresh the flavors.