Chilaquiles Rojos
Desayuno • Mexico
About Chilaquiles Rojos
Chips in red tomato-chile salsa
How to Make Chilaquiles Rojos (Traditional & Healthy Version)
Chilaquiles Rojos is a beloved Mexican breakfast dish that brings together the bold flavors and vibrant colors of Mexico. Traditionally served in homes and popular breakfast spots across the country, this dish features lightly fried corn tortilla pieces simmered in a zesty red tomato and chili sauce. Topped with fresh ingredients like onion, cilantro, and crumbled queso fresco, Chilaquiles Rojos is both comforting and invigorating. This healthy adaptation uses baked instead of fried tortillas, making the dish lighter while preserving its authentic taste. The origins of Chilaquiles trace back to the heart of central Mexico. The name itself comes from the Nahuatl word 'chīlāquilitl', meaning 'chilis and greens', reflecting its indigenous roots. The dish is cherished for its ability to transform humble ingredients into a flavorful, nutritious meal—a testament to Mexican culinary ingenuity. With a perfect balance of tangy, spicy, and savory notes, Chilaquiles Rojos is a hearty yet wholesome way to start your day, bringing a taste of Mexico's rich cultural heritage to your breakfast table.
Ingredients(for 1 generous bowl (approx. 2 cups per serving))
- 6 small Corn tortillas (preferably day-old)
- 4 medium Roma tomatoes
- 2 Dried guajillo chiles (stems and seeds removed)
- 1/2 medium White onion (plus extra for garnish)
- 2 Garlic cloves
- 1 cup Vegetable broth (low sodium preferred)
- 1 tablespoon Avocado oil or olive oil
- 1/4 cup Queso fresco (crumbled) - optional
- 2 tablespoons Fresh cilantro (chopped) - optional
- To taste Salt
Instructions
- 1
Preheat your oven to 180°C (350°F). Cut the corn tortillas into triangles and arrange them in a single layer on a baking sheet. Lightly brush with avocado or olive oil.
5 minutes
Use day-old tortillas for the best texture and flavor.
- 2
Bake the tortillas for 8-10 minutes, flipping halfway, until golden and crisp. Set aside.
10 minutes
Watch closely to avoid burning; chips should be crispy but not browned.
- 3
While tortillas bake, place tomatoes, guajillo chiles, onion, and garlic in a saucepan. Cover with water, bring to a boil, and simmer for 5 minutes until softened.
7 minutes
Simmering helps blend flavors and softens chiles for a smoother sauce.
- 4
Transfer the softened vegetables and chiles to a blender. Add 1 cup of vegetable broth and blend until smooth. Season with salt to taste.
3 minutes
Strain the sauce for extra smoothness if desired.
Why This Dish is Healthy
This healthy Chilaquiles Rojos recipe is lower in saturated fat and calories due to baking the tortillas instead of frying. It uses whole, fresh ingredients, minimizing processed foods and excess sodium. The dish is high in fiber and nutrients, supports sustained energy, and can be easily adapted for vegan or low-fat diets. It’s a nutritious, satisfying option for breakfast or brunch.
Chilaquiles Rojos is a balanced vegetarian breakfast, offering complex carbohydrates from corn tortillas, vitamins A and C from tomatoes and chiles, healthy fats from avocado or olive oil, and a modest amount of protein from queso fresco. The sauce provides antioxidants and phytonutrients, supporting immune health. This version is baked, not fried, reducing overall fat and calories, making it a smart choice for calorie-conscious eaters.
Pro Tips
- 💡Tip 1: Use stale or day-old tortillas for crispier chips and authentic flavor.
- 💡Tip 2: Strain the blended sauce for a silky texture.
- 💡Tip 3: Serve immediately after combining chips and sauce to maintain the ideal balance of crispness and tenderness.
Storage & Serving
Chilaquiles are best enjoyed fresh, but leftover sauce and baked chips can be stored separately in airtight containers in the refrigerator for up to 2 days. Reheat sauce and combine with chips just before serving to preserve texture.
Best served: Breakfast or Lunch
Información nutricional
| Nutriente | Por 100 g |
|---|---|
| Energía | 190.0 kcal |
| Proteínas | 7.0 g |
| Carbohidratos | 24.0 g |
| Grasas totales | 8.0 g |
| Fibra | 3.0 g |
