This post may feature affiliate links. Please read our disclosure policy.

Chilaquiles rojos feature lightly fried tortilla chips tossed in red salsa. Topped with garnishes like cotija cheese and Mexican crema, this recipe is perfect to make when you’re craving a savory breakfast!

Close Up of Chilaquiles Rojos on a Plate.
Chilaquiles rojos are flavor-packed!

❤️ Why you’ll love this recipe

  • Flavor-packed: Prepared with homemade salsa roja, totopos, and umami-rich garnishes, you can taste the quality of flavor in these red chilaquiles.
  • Customizable: The salsa roja is very easy to customize. Switch up the chiles, herbs, and spices for a completely different taste.
  • Allergen-friendly: This recipe is dairy, egg, and gluten-free, making it suitable for almost all dietary needs and preferences.

If you enjoy vegan chilaquiles rojos, you need to try our chilaquiles verdesenfrijoladasenmoladas, and huevos con chorizo.

🌽 What are chilaquiles rojos?

Chilaquiles rojos consists primarily of tortilla chips tossed in red salsa. Typical garnishes include fresh onion, cotija cheese, and Mexican crema.

Stale tortillas are fried until crispy before being tossed in homemade sauce. This ingenious way of using leftover tortillas and salsas to extend expensive foods is something to be appreciated within Mexican culture.

For chilaquiles, there are two main flavors — chilaquiles rojos (red) and chilaquiles verdes (green). Today, we’re making a vegan chilaquiles rojos recipe!

Our favorite part of chilaquiles is the customization options. You can turn it into a completely different meal just by using new toppings, chiles, or vegetables.

This breakfast is quick and easy to make, but you will not believe how much flavor comes through!

Chilaquiles Rojos With Refried Beans and Avocado.
Serve chilaquiles rojos with refried beans

📜 History

Food historians believe the name “chilaquiles” stems from the Nahuatl word “chīlāquilitl,” which dates this dish back to prehispanic times. However, the first written recipe only appeared in an 1898 cookbook, “El Cocinera Español.”

Over the years, there have been many versions created. But no matter what, chilaquiles remains one of the most popular breakfast options all around Mexico!

Fast forward to today, there is now a wide variety of salsa and garnish options for chilaquiles (some even come with mole)!

🌱 Are red chilaquiles vegan?

Strictly speaking, red chilaquiles is a vegan-friendly dish — tortillas and salsa roja. It’s the toppings that are usually less plant-based. These are the common culprits to think about:

  • Mexican crema: In place of dairy-based crema, add vegan crema.
  • Queso: Use vegan queso fresco or almond cotija in place of dairy cheese.
  • Egg: Fried or scrambled eggs are a common addition, but you can just as easily serve your chilquiles rojos with tofu scramble.
  • Meat: Shredded meat (like chicken) is also often added. Opt for shredded seitan or more tofu for a plant-based protein source.
Tomato, corn tortillas, garlic, guajillo, arbol, epazote, and onion on a plate.
Epazote is optional but recommended!

🛒 Ingredients & substitutions

  • Corn tortillas: Use homemade corn tortillas for the freshest flavor. If you are short on time, store-bought tortillas or chips work as well.
  • Tomatoes: Roma tomatoes form the bulk of the salsa roja. Due to their lower water content, the best variety is Roma. If you don’t have any, replace them with whatever you have on hand.
  • Red chiles: We use a mixture of guajillo chiles and arbol chiles. Guajillos are quite fruity while arbol chiles bring the heat. Keep this in mind if you are replacing them with other varieties.
  • Onion, garlic: White onions and garlic are added to the salsa for savoriness. Save some freshly diced onions as a garnish. We prefer white onions, but yellow onions work too.
  • Epazote: While optional, epazote is a traditional aromatic in red chilaquiles. The flavor is difficult to understand without trying it, but it has citrus, mint, anise, and oregano notes. You can use either fresh or dried epazote.
  • Oil: To fry the tortillas, use a neutral vegetable oil like canola, soy, or peanut. To season the salsa, olive oil works well.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make vegan chilaquiles

Step 1: Make the salsa

Remove the stems and seeds from the guajillo and arbol chiles. Toast them in a skillet over medium-low for a few minutes. Make sure to turn your chiles frequently to prevent burning.

Dried Chiles on a Cast-Iron Skillet.
Don’t let the chiles burn!

Bring a saucepan of water to a light simmer, then add the chiles and 2 garlic cloves. Leave them to rehydrate for 10-15 minutes, or until the peppers are softened.

Step 2: Roast the vegetables

Preheat a seasoned cast-iron skillet to just over medium. If your pan isn’t well seasoned, rub it with a little olive oil before heating it up.

Blackened Vegetables in a Skillet.
Pan-roast for the best salsa flavor

Pan-roast the whole tomatoes, onion quarters, and serrano chile for 5 minutes on the first side. Flip and cook for another 5 minutes, or until the skins are blackened and the insides are soft.

Step 3: Blend the salsa

Stem the serrano, and add all vegetables plus the last clove of garlic to a food processor or blender. Blend until the salsa reaches your preferred consistency.

Step 4: Fry the tortillas

Heat a few inches of vegetable oil in a large pot over medium-high (the oil should reach 350-375 degrees F). Cut your corn tortillas into quarters, and fry them in batches until they turn golden brown.

Fried Corn Tortillas in a Pot of Oil.
Cut the tortillas in quarters or sixths

Transfer the cooked tortilla chips to a paper towel-lined plate to cool. Continue this process until all the tortillas are fried.

Step 5: Season the salsa

Heat a little olive oil in a large pot over medium. Slowly pour the salsa in and add the epazote. Simmer together for 10-12 minutes to deepen the flavors.

Salsa Roja and Epazote in a Pot.
Season the salsa with your epazote

Step 9: Assemble

Once your salsa is done reducing, season it with salt and mix in the tortilla chips a few at a time. Serve your chilaquiles rojos while warm topped with garnishes of your choosing. Happy eating!

Tortilla Chips in a Pot of Salsa Roja.
Toss a few tortillas at a time

If you have questions about making vegan chilaquiles rojos, check out our FAQs or leave a comment down below!

🧀 What to serve with chilaquiles

🍽️ How to eat chilaquiles

They’re a little messy, but your best bet is to eat chilaquiles with a fork and knife (and a lot of napkins)! Toss a serving size of totopos in the pot of salsa, plate them, add your favorite garnishes, and dig in!

🌡️ Storage & reheating

Once the chips are coated in salsa, chilaquiles should be eaten immediately. If you end up with leftovers, here’s what to do:

  • Fridge: Keep your salsa roja and chips separate, unless you are okay with soggy vegan chilaquiles. The salsa will last in the fridge for about 1 week, and the tortilla chips are good for up to 4-5 days.
  • Freezer: Store the salsa roja in a freezer-safe container for up to 6 months. Remember to leave a little room at the top of the container for expansion.
  • Corn tortillas: Pop them in a freezer-safe baggy and they should be good for up to 6-8 months in the freezer. Thaw them overnight in your fridge when you need more.
  • Reheat: To serve this breakfast again, add the salsa to a pot over medium-low and mix in the chips as before. Garnish with your favorite toppings.
Chilaquiles Rojos Recipe.
Serve your chilaquiles with lots of toppings

♻️ Variations

  • Green chilaquiles: Make green chilaquiles by swapping the red salsa for green salsa.
  • Bean sauce: Similar to enfrijoladas, chilaquiles can be served with bean sauce for a different kind of savory breakfast.
  • Mole: For an even more complex flavor experience, try serving your chilaquiles with mole poblano in place of salsa roja.
  • On a torta: Try making a vegan chilaquiles torta! Believe it or not, this is a popular type of Mexican sandwich.
  • Air fried: For a healthier alternative, try air frying your totopos instead.

🧑‍🍳 Top Tips

  • Use homemade tortillas: It makes a huge difference in the overall flavor if you use homemade tortilla chips over pre-packaged ones.
  • Use stale tortillas: Chilaquiles are ideally made with tortillas that are going stale. This will keep the texture from turning too mushy.
  • Watch your oil temperature: Invest in a deep-fry thermometer to properly monitor the oil temperature. It’s more consistent and yields a better result.
  • Adjust the spice level: We like our chilaquiles rojos spicy, so we always add serrano peppers. If you don’t like spice, omit the serranos!

💬 FAQ

Are chilaquiles rojos spicy?

With the addition of the serrano pepper, this dish is medium spicy. Leave the serranos and arbol chiles out for a milder option.

Can I bake corn tortillas instead of frying them?

Yes, you can bake corn tortillas instead of frying them. Brush the tortillas with a little olive oil and a sprinkle of salt. Bake them for 10-15 minutes at 375 degrees F, flipping halfway. The texture won’t be quite the same, but it makes a healthier version.

What can I use instead of dried chiles in the salsa roja?

If you can’t find dried chiles, add serrano peppers or jalapeños. We’d also recommend adding chipotle chile powder or chipotles in adobo.

What can I use to replace epazote?

If you can’t find epazote, omit it completely as there really is no substitute for it.

Can I use dry epazote?

Yes, you can use dry epazote instead of fresh. For this recipe, use 1-2 teaspoons of dried epazote.

How do you keep chilaquiles from turning soggy?

To prevent chilaquiles from turning soggy, lightly toss a serving size of totopos and plate immediately. Also, make sure your tortillas are stale before making chilaquiles.

🍴 Similar recipes

If you love this vegan chilaquiles rojos recipe, check out some more flavor-packed recipes like these:

  • Spanish omelette: A vegan version of this popular savory breakfast.
  • Empanadas: Crispy corn dough wrapped around plant-based cheese.
  • Crispy black bean tacos: A simple and customizable weeknight dinner that makes great leftovers.
  • Sopes: Thick corn cakes served with toppings like refried beans, queso, and fresh vegetables.
  • Sweet potato quesadillas: An easy snack to make for any occasion.
Chilaquiles rojos on a plate.

Easy Chilaquiles Rojos

Mitch and Justine
Chilaquiles rojos feature lightly fried tortilla chips tossed in red salsa. Topped with garnishes like cotija cheese and Mexican crema, this recipe is perfect to make when you're craving a savory breakfast!
5 from 12 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Gluten-Free, Mexican, Vegan
Servings 4 servings
Calories 375 kcal

Equipment

  • Chef knife and cutting board
  • Blender
  • Skillet
  • Large pot

Ingredients
 

Tortillas

Salsa

  • 6 medium Roma tomatoes ($0.96)
  • ½ medium white onion ($0.12)
  • 3 cloves garlic ($0.12)
  • 4-5 dry arbol chiles ($0.08)
  • 3 dry guajillo chiles ($0.12)
  • 1 serrano chile optional
  • 1 tablespoon olive oil ($0.12)
  • 1-2 epazote sprigs ($0.02)
  • Salt to taste ($0.01)

To serve optional

Instructions
 

Skillet

  • Remove the stems and seeds from the guajillo and arbol chiles. Toast them in a skillet over medium-low for 3-5 minutes. Make sure to turn your chiles frequently to prevent burning.
  • Then, cover them and 2 of the garlic cloves with water and bring to a low boil. Once the water is boiling, lower the heat to simmer for about 10-15 minutes, or until the peppers are softened.
  • Next, preheat a seasoned cast-iron skillet to just over medium. If your pan isn’t well seasoned, rub it with a little olive oil before heating up.
  • Once hot, pan roast the whole tomatoes, onion quarters, and serrano chile for 5 minutes on the first side. Flip and cook for another 5 minutes, or until the skins are blackened and the insides are soft.

Boil

  • If you don’t have a cast-iron skillet, add all veggies (including the dry chiles) to a large pot with enough water to cover them. Bring everything to a boil, then reduce the heat to simmer for 15 minutes.
  • When they are done boiling, drain the water, but save it in case your salsa needs more liquid.

Blend

  • Stem the serrano if you’re using one and add all the drained veggies plus the last clove of garlic to a food processor or blender. Blend until the salsa is to your preferred texture, approximately 30-60 seconds. Set aside.

Tortilla Chips

  • Heat about 2-3 inches of vegetable oil in a large pot over medium-high (the oil should be at 350-375°F).
  • Cut your corn tortillas into quarters and fry in batches until golden brown on each side. Transfer the cooked tortilla chips to a paper towel-lined plate to cool. Continue this process until all the tortillas are fried.

Assemble

  • Heat 1 tablespoon of olive oil in a large pot over medium. Slowly pour the salsa in with 1-2 sprigs of epazote. Simmer together for 10-12 minutes.
  • Once your sauce is done reducing, season with salt and mix in a serving size of tortilla chips.
  • Serve your chilaquiles rojos immediately topped with queso fresco or cotija, Mexican crema, fresh onions, diced avocado, etc. To make this a heartier meal, serve it with a side of refried beans. Happy eating!

Video

YouTube video

Notes

  • Use homemade tortillas: It makes a huge difference in the overall flavor if you use homemade tortilla chips over pre-packaged ones.
  • Use stale tortillas: Chilaquiles are ideally made with tortillas that are going stale. This will keep the texture from turning too mushy.
  • Watch your oil temperature: Invest in a deep-fry thermometer to properly monitor the oil temperature. It’s more consistent and yields a better result.
  • Adjust the spice level: We like our chilaquiles rojos spicy, so we always add serrano peppers. If you don’t like spice, omit the serranos!
  • Nutritional information is a rough estimate and should not be taken as health advice.
  • Recipe cost calculations are based on prices found in the top 5 U.S. grocery chains. As such, prices may vary based on your location. All prices are in USD.

Nutrition

Serving: 1serving | Calories: 375kcal | Carbohydrates: 49.4g | Protein: 5.4g | Fat: 19.2g | Saturated Fat: 5.2g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 440.9mg | Potassium: 438.7mg | Fiber: 5.7g | Sugar: 3.8g | Vitamin A: 1238.7IU | Vitamin C: 15mg | Calcium: 67.5mg | Iron: 1.5mg
Don’t miss another recipe!Subscribe to our newsletter!

Note: We’ve updated this post to include new information and helpful tips about the recipe.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments