Lets Cook Mexican

Chilaquiles Rojos (Red Chilaquiles)

If I ask you what is your favourite Mexican breakfast, I am almost sure that you will say chilaquiles and to be honest with you, I do not blame you! Chilaquiles are everybody’s favourite. Crispy tortilla chips cover in a spicy salsa, fresh cheese, sour cream, coriander, who dares to say no to that!! 

Well this is my children friendly chilaquiles recipe! Every time I am making something Mexican, I always think of my children, they love Mexican food as well, so it is not fair for them to put chillies to everything, so before adding the chillies I always save some for them, but today’s recipe was special, because I made it for Father’s Day, we all sat on the table together for breakfast, so to make myself life easier I decided to make the chilquiles with tomato sauce! And believe me, it was a whole hit with my children, they absolutely love them. It was nice to see them munching the chilaquiles because they are not only delicious but also healthy, remember that corn tortillas are free of gluten and the tomato sauce has also, garlic and onion, all just good for them!

So the verdict, according to my children, 100% yummy!

Serves 4

Prep 15 min

Cook 20 min


  • 2 Frying pans
  • Saucepan
  • Colander
  • Paper kitchen towels


  • 4 eggs
  • 10 corn tortillas cut into pieces
  • 2 cups rapeseed oil
  • 1 organic tin chopped tomatoes
  • 1/2 onion finely chopped
  • 1 peeled clove garlic chopped
  • 1/2 tsp dried oregano
  • Salt to taste

To garnish

  • Fresh chopped coriander
  • Feta cheese
  • Crème fraîse or sour cream


  1. Make the salsa. Heat 2 tbsp of oil in a saucepan, add the onions and fry for 5 min, then add the garlic. After the onion and garlic are cooked, add the tomatoes, oregano and salt. Leave to simmer for around 15 min on medium to low heat and then blend. Keep aside.
  2. Cut the tortillas into little squares with a knife or kitchen scissors.
  3. Heat the rest of the oil in a frying pan at medium heat. Once the oil is very hot, start frying the pieces of tortilla on batches. Do not over crowd the pan, the tortillas won’t get cooked evenly. Once golden brown, transfer the fried tortilla chips into a colander with a paper kitchen towel to drain the oil excess. Leave the fried tortilla chip aside.
  4. Cook the eggs the way you like them: fried, scrambled or poached.
  5. Heat the salsa again and add the fried tortilla chips to it making sure they are all coated with salsa.
  6. To serve, place a portions of chilaquiles on a plate together with the eggs, then scatter fresh cheese or feta, some crème fraîche or sour cream and chopped fresh coriander on top of the chilaquiles. Enjoy!



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