Chilaquiles Rojos (Traditional Mexican Breakfast Di

Name: Chilaquiles Rojos (Traditional Mexican Breakfast Dish)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 ripe Roma tomatoes, quartered; 8 serrano chiles, left whole, stems removed; 5 cloves garlic, peeled; 1 white onion, peeled and quartered; 4 tablespoons oil; Salt; Chicken base, for seasoning; 6 ounces tomato puree; 8 ounces cooked and shredded chicken; 3 ounces chopped fresh cilantro, plus cilantro sprigs for serving; 6 ounces tortilla chips, strips or squares are best; 6 ounces sour cream; 1 onion, sliced into rings; 12 ounces crumbled queso fresco cheese or panela cheese; Prepared guacamole, for serving; Prepared refried black beans, for serving; Prepared pico de gallo salsa, for serving

Servings: persons

10 ripe Roma tomatoes, quartered
8 serrano chiles, left whole, stems removed
5 cloves garlic, peeled
1 white onion, peeled and quartered
4 tablespoons oil
Salt
Chicken base, for seasoning
6 ounces tomato puree
8 ounces cooked and shredded chicken
3 ounces chopped fresh cilantro, plus cilantro sprigs for serving
6 ounces tortilla chips, strips or squares are best
6 ounces sour cream
1 onion, sliced into rings
12 ounces crumbled queso fresco cheese or panela cheese
Prepared guacamole, for serving
Prepared refried black beans, for serving
Prepared pico de gallo salsa, for serving

1
Grill the tomatoes, chiles, garlic and onions until they have a slightly blackened skin.
2
Do not burn!
3
Bring 6 cups water to a boil with the blackened veggies until they are cooked through and soft inside.
4
Pour the veggies with the hot water and a little added cold water into a food processor and process.
5
Don't blend too much, you want the mixture to be chunky.
6
In a large pot, heat up the oil until smoking.
7
Then (carefully!)
8
add a small amount of the sauce mixture and let it burn away for 1 minute (this is for a nice smoky flavor).
9
Then slowly add the rest of the mixture and season with salt and some chicken base.
10
Add the tomato puree for color, and mix well.
11
Add the shredded chicken and cook until it is heated through.
12
Add the cilantro.
13
Add the chips and serve immediately on 4 plates.
14
Top each plate with some sour cream, sliced onions, queso fresco and a sprig of cilantro.
15
Serve with guacamole, refried black beans and pico de gallo on the side.

733

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 10 ripe Roma tomatoes, quartered, 8 serrano chiles, left whole, stems removed, 5 cloves garlic, peeled, 1 white onion, peeled and quartered, and more.

Yes, Chilaquiles Rojos (Traditional Mexican Breakfast Dish) falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chilaquiles Rojos (Traditional Mexican Breakfast Dish)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions