How to Make Chilaquiles Rojos // The Best Mexican Breakfast

Today, we are exploring one of the Mexican breakfast classics (and one of my all time favorites): Chilaquiles Rojos. Crispy tortilla chips simmered down with some salsa roja create a soggy yet crispy texture through each bite. Toppings can vary, but I used Mexican crema, cilantro, queso fresco, and a Mexican crumbling cheese.

FULL RECIPE BELOW!

#Chilaquiles

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~ RECIPE(s) ~

CHILAQUILES

Base Salsa Roja:
- 3 ripe tomatoes
- 4 arbol chiles, seeds removed
- 2 guajillo chiles, seeds removed
- 1 TSP oregano
- Salt to taste

Sauce for Chilaquiles
- ½ cup chicken broth (adjust based on sauce consistency preference)
- Sprig of Epazote (mexican tea leaves, optional)
- Drizzle of oil

Fried Tortilla Chips
- 4 corn tortillas, each cut into 6 triangles
- Peanut Oil for Frying

METHOD: In an inch of oil, fry the cut triangles at 350 degrees Fahrenheit until golden brown and crispy. Drain and toss with salt in a bowl.

TOPPINGS:
- Fried egg
- Mexican Crema
- Queso Fresco
- Cilantro
- Pickled Onions

BASE SALSA PREPARATION:
1. Preheat your oven at 400 degrees.

2. Place your tomatoes on a sheet pan with a dash of oil and salt. Roast for 30 minutes until juice are oozing and skin is blistered

3. Meanwhile, toast the seeded chiles on a cast iron skillet and move to a bowl. Pour over boiling water to hydrate the chiles for 10-15 minutes.

4. Add the tomatoes, hydrated chiles, oregano, and salt to a food processor or blender and process until smooth. **NOTE: If you are only using the salsa for chilaquiles you can add the chicken broth here, however I prefer to keep it as a separate salsa and add the broth when I make a serving of chilaquiles.**

5. (Optional) Pass the sauce through a fine metal strainer.

6. This salsa can be stored in an airtight container in the fridge for several weeks.

CHILAQUILES PREPARATION:
1. Add some oil to a pan over medium heat.

2. Add 1 cup of the Salsa Roja, ½ cup chicken broth, sprig of epazote and mix to combine.

3. Let the sauce simmer for 5 minutes and remove the epazote.

4. Add the fried tortilla chips to the sauce and simmer for 3-4 minutes. Simmer for less time if you want crunchier chips and more time for soggier chips.

5. Spoon onto a plate and add your toppings. My favorites are a fried egg, pickled onion, cilantro, Mexican crema, and crumbly queso fresco.

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MISCELLANEOUS DETAILS

Music: New Orleans by Jamie Lono - Provided by Musicbed
Filmed on: Sony a6400 w/ Kit lens
Voice recorded on: PoP Lavalier Microphone
Edited in: Premiere Pro #homecooking #f52grams

[KairiIsWeird]

Was going through your backlog and found this. Chilaquiles are one of my favorite things to make. Our recipes (which I learned from my Mexican grandmother) are very similar. Only difference I have is the tomatoes are roasted over an open flame (one reason why I have a gas stove still) and use a fresh poblano chili (also flame roasted). Take the skins off both then add to blender with the rest of the salsa ingredients.

[chiqui]

Your presentation is OUTSTANDING👌👌👌👌 And I really appreciate the recipe in the description box! Oh, and finally, someone who removes the seeds😃👌

[chiqui]

😋😋😋My Favorite dish!! I love chilaquiles!!! I grew up with these being our traditional breakfast😊 I gotta say, love the editing and the explanation behind this Amazing dish!!! Definitely subscribing✌

[Csilva]

Hi Ethan, Could you try making Pork pupusas ?
For one they are amazing and secondly outside of a small community many people don't know about them. They are a lot of work but they freeze well, also they're topped with a pickled coleslaw called curdito, and we know how much you like pickled ingredients. Anyway your channel is amazingly high quality and congrats on the growth.

[Tullbery]

Editing keeps getting better. The graphics look great. So do the triceps. 😂

[johnnybarajas]

I'm glad you used real tortillas and not bagged chips. The real way of making Chilaquiles !

[kai]

This recipe is pretty much like the one we use at our family, although obviously everyone changes it as they like, for example, my grandma lets the tortilla chips get super soggy and also she doesn't remove the epazote leafs, my mom doesn't like to add epasote at all and her tortilla chips end up pretty much like yours, and also she and a lot of restaurants like to add a chicken dices to the chilaquiles, but one thing they all have in common is that they consider onion, garlic and cumin really important when making the salsa, specially cumin, since it's what gives it's flavour to our recipe. Anyway, as always, I really loved your video, thank you for making this recipe, saludos desde México /(°<°)_/

[etherdog]

E, that music rocked this vid.
If you haven't already read it, and you have an interest in peppers with a more scientific/culinary bent, get Peppers of the Americas : the remarkable capsicums that forever changed flavor by Maricel Presilla who has several restaurants in Hoboken and cheffed at the White House for a state dinner.


I gotta ask, why the store bought chicken stock? It's ok, everyone deserves a little cheat, but if you save your chicken bones in the freezer, then you can make a batch and freeze it. I think it merits a side-by-side blind tasting. I'd also like to see your take on a real enchilada sauce--not with roux and spices, but a REAL chile based enchillada sauce. Once I discovered the difference it was a real eye opener.

[OmnipotentO]

Pretty damn close to how my mom does them 10/10

[NinisCooking]

Looks amazing, BUT... removing the seeds from chili is cheating! You lose all the spiciness then 😜

[soloinjungle]

Hey, i'm your new friend. Stay connected.

[kimchiquesadilla]

6:05 wow, you included epazote, that's legit