Tortilla chips soaked in a flavorful salsa roja.

1-2 servings

Time: 30 mins

By Ethan Chlebowski

Chilaquiles are quite literally soggy tortilla chips, but hot damn, are they soggy tortilla chips in all the right ways. They are easily one of my favorite breakfasts from my time in Mexico City.

Ethan Chlebowski

Ethan Chlebowski



  • Salsa roja

    • roma tomatoes
      , halved
    • dried arbol chiles
      , deseeded
    • jalapeños
      , halved
    • garlic
      , skin on
    • white onions
      , quartered
    • salt
      to taste
  • Remaining components

    • eggs
      , fried
    • tortilla chips
      , thick
      a serving1/4 bag
    • cooking oil
      a spoonful
    • chicken broth
      as needed
    • queso fresco
      , crumbled
      to taste
    • crema
      for garnish
    • pickled onions
      for garnish
    • cilantro
      for garnish


Step 1: Toast the vegetables & aromatics

Set the oven to . Put a kettle or pot of water on to .

Lightly the arbol chile in a hot pan (no oil) until fragrant, then set aside.

Add a tiny drizzle of oil to a sheet pan and place the jalapeño, onion, tomatoes, and garlic clove on it. Broil in the oven until the vegetables are browned all over and in spots. Make sure to keep an eye on them to avoid burning.

In a bowl or container, pour hot water over the toasted chiles de arbol and let them rehydrate for about 10 minutes.

Step 2: Make the salsa roja

Add the roasted vegetables to a blender along with a pinch of salt and the rehydrated chiles de arbol. Blend until completely smooth. Taste it, and adjust the salt as needed.

Step 3: Cook the tortilla chips & serve

Add a drizzle of oil and a serving of the salsa roja (1 part) to the pan. Let it for 1-2 minutes to develop deeper flavors.

  • Your ideal salsa amount will vary depending on how saucy you like your chilaquiles. Try about a 1/4 of the salsa for a 1/4 bag of tortilla chips.

Add 0.5 to 1 part chicken broth to the salsa, then stir and for another minute or two. Turn the heat off and add the tortilla chips to let the sauce soak in. If needed, add more chips or an extra splash of salsa or broth the adjust the chilaquiles to your ideal consistency.

  • If you want them with more crunch, use less broth and then serve and eat them immediately. For a soggier texture, use more broth and allow the moisture to soak in for a few minutes.

Serve with queso fresco, sour cream, pickled onions, and a fried egg. Enjoy.



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