Chilaquiles rojos
Photo : Fernando Andrade / Unsplash
Chips de tortilla nappées de sauce rouge au piment et tomate, crème, fromage frais et œuf au plat.
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Fry the tortillas
Cut each tortilla into 6 triangles. Heat the oil in a large frying pan over medium-high heat. Fry the triangles in batches for 2–3 minutes, until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.
Soak the chillies
Toast the guajillo chillies in a dry pan for 20 seconds per side, until fragrant. Put them in a bowl, cover with hot water and soak for 10 minutes, until soft.
Make the red sauce
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Simmer the sauce
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Fry the eggs
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Toss and serve
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Fry the tortillas
Cut each tortilla into 6 triangles. Heat the oil in a large frying pan over medium-high heat. Fry the triangles in batches for 2–3 minutes, until golden and crisp. Drain on kitchen paper and sprinkle with a little salt.
Soak the chillies
Toast the guajillo chillies in a dry pan for 20 seconds per side, until fragrant. Put them in a bowl, cover with hot water and soak for 10 minutes, until soft.
Make the red sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Simmer the sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry the eggs
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Toss and serve
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Chilaquiles were born from thrift: Mexican cooks never threw away stale tortillas. Fried and simmered in a chilli sauce, yesterday's tortillas became a filling breakfast.
The name comes from the Nahuatl chīlāquilitl, roughly 'herbs or greens in chilli sauce'. Today they are eaten all over Mexico, red or green, and are famous as the ultimate cure for a big night out.
⭐ Why It's Famous
Crunchy, saucy, spicy and creamy all at once, they turn leftovers into one of the most satisfying breakfasts in the world.
💡 Fun Fact
In Mexico City, chilaquiles are often served inside a bolillo bread roll as a 'torta de chilaquil', a carb-on-carb breakfast sandwich.
Central Mexico
19.43°N, -99.13°W
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