How to Make Chilaquiles Rojos
Step #1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lightly fry or bake corn tortillas cut into wedges until they achieve a slight crispiness to create this dish. These tortilla pieces are then simmered in a red salsa (salsa roja), made from ingredients like tomatoes, onions, garlic, and chili peppers, until they are just softened but not too soggy. The red salsa gives the dish its characteristic color and name “Rojos,” meaning “reds” in Spanish. Cover them with red chile sauce and serve them for breakfast with eggs. They are commonly served at lunch or dinner time with refried beans. Step #5: Transfer the baked chips to the skillet and fold gently into the sauce. If you want some crunchy chips around the edge of this dish, then save a few and don’t cook in the sauce, and then add them around the edge of the dish. Simmer for 5 minutes or until the chips have softened. To reheat, gently warm them in a skillet over medium heat, adding a splash of chicken broth or water to loosen the sauce if needed. Avoid microwaving as it can make the tortillas too soft and the dish less enjoyable.
