Chilaquiles Rojos
Chilaquiles Rojo is traditional yet super versatile! Crispy tortilla chips plus a flavor-packed sauce is a no-fail combo!
Servings: 4
Calories: 530kcal
Ingredients
For the Rojo Sauce:
- 2 tablespoons canola or vegetable oil
- ½ white onion, diced
- 3 jalapenos, seeded and diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 3 ½ cups low-sodium chicken broth
- 3 tablespoons tomato paste
- 2 ¼ teaspoons chili powder
- 1 ¼ teaspoon Kosher salt
- 1 teaspoon ground cumin
- ¾ teaspoon paprika
- ½ teaspoon black pepper
For the Tortilla Chips:
- 8 corn tortillas
- 1 cup canola or vegetable oil
- Kosher salt for sprinkling
Toppings:
- 8 fried eggs
- ¼ cup cotija cheese (optional)
Instructions
Make the Rojo Sauce:
- Add 2 tablespoons of oil to a large skillet over medium-high heat and allow to come to temperature.
- Add the chopped onions and jalapenos and sauté for about 5 minutes, or until softened, stirring often. Stir in the garlic and cook 1 minute more.
- Sprinkle over the flour and stir to combine. Add in the chicken broth one big splash at a time, whisking well after each addition. Stir in the tomato paste, chili powder, salt, cumin, paprika, and pepper, and allow the mixture to come to a simmer.
- Reduce the heat to maintain a simmer and simmer for about 10 minutes, stirring occasionally. Set aside while you make the tortilla chips.
Make the Tortilla Chips:
- Stack the tortillas and use a sharp knife to cut them into 6 equal-sized triangles.
- Add the oil to a frying pan over medium-high heat and allow to come to temperature, 350-375°F.
- Fry each batch in a single layer for about 2-3 minutes, using a skimmer or slotted spoon to turn the chips 2-3 times throughout the frying process. Continue until all of the chips are golden and crispy.
- Use the skimmer to remove the chips from the grease and transfer to a paper-towel-lined baking sheet or cooling rack. Sprinkle with Kosher salt immediately after coming out of the oil.
Assemble the Chilaquiles:
- If desired, add the tortilla chips into the saucepan with the Rojo sauce and stir over medium heat until they are evenly coated in the sauce. Then, spoon the chips out of the pan and transfer them to a plate. Alternatively, you can add a layer of tortilla chips to the plate and spoon over Rojo sauce to cover. Add another layer of chips, and top with an additional spoonful of sauce.
- Top with fried eggs, cotija cheese, and chopped cilantro, if desired.
Nutrition
Calories: 530kcal | Carbohydrates: 37g | Protein: 21g | Fat: 35g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 336mg | Sodium: 1157mg | Potassium: 624mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1338IU | Vitamin C: 17mg | Calcium: 169mg | Iron: 4mg