Chilaquiles Rojos

Chilaquiles Rojos

Created by our Chef, Phillip Schaaf

Chilaquiles is traditionally a breakfast dish originating in Mexico. Comprised of fried corn tortillas simmered in a rich red salsa, chilaquiles is easily enjoyed and customizable for any audience at any time of day. This isn’t a particularly difficult recipe and will take just a bit of time to prepare. The great thing about chilaquiles is that there are two main components, the sauce and the tortillas. All other ingredients can be served in bowls to be garnished to suit individual tastes, such as cilantro, fresh chilies, diced onion, and cotija cheese to name a few.

In this version, we are going to start with beef sausage and build up from there. This can almost be a one pan meal, save for frying or scrambling eggs. The sauce can be started in the same skillet used to pan fry the tortillas. Pre-made store bought tortilla chips can be used in a pinch, but it is best to find a good quality fresh corn tortilla that can be cut and fried just before building the rest of the dish.

What You'll Need

12 corn tortillas, cut or torn in to wedges

¼ C canola oil

1 lb Sugar Free Beef Sausage (or any ground sausage you prefer)

1 T chili powder

½ T paprika

1 t cumin

1 ½ lb tomato, either roma or big red, diced

½ yellow onion, diced

2 jalapenos, seeded and diced

3 cloves garlic, minced

1 ¼ C of chicken stock

Salt and cracked pepper to taste

For garnish:

Diced avocado or guacamole

Chopped fresh jalapenos

Fresh chopped cilantro


Cotija, or Queso Fresco

Fried or Scrambled Eggs

The Recipe

  1. Add the canola oil to a heavy bottomed, high rimmed skillet, preferably cast iron or stainless steel.

  2. Heat the oil on medium high heat and working in batches, pan fry the tortilla wedges until they are crisp and golden brown. Place the fried tortilla wedges on a paper towel lined plate while you make the salsa.

  3. In the same skillet, brown the beef sausage, being sure to crumble it as it cooks. Season with the chili powder, cumin, and paprika. Once the sausage has cooked through and is sufficiently browned, remove it from the pan and set aside for later.

  4. In the same skillet, add the onion, tomato and jalapeno and cook until the onions become translucent and just start to brown, about 3 minutes.

  5. Add in the garlic and cook for about another minute before adding one cup of the broth. Simmer for a few minutes so that all of the flavors can meld together, then very carefully transfer the salsa to a blender canister. Blend until the salsa is smooth. Remember: Blending hot liquids can be dangerous. The speed of the blade and the heat of the liquid can pressurize the blender canister, so be careful when following this step so that you don’t have a hot salsa explosion resulting in bad burns and a messy kitchen.

  6. Return the salsa to the skillet and add the sausage back to the mixture. Simmer and stir for a few minutes. Adjust the consistency with the rest of the broth as needed. You don’t want it to be too thick, but you also want it to coat the tortillas just right. 

  7. Add the tortillas back to the skillet and toss them around in the salsa so that they are properly coated.

  8. Line the bottom of a plate with tortillas and then garnish with desired toppings and divide any extra sauce between each plate. This should make enough to feed 4 to 6 people. It is a great dish for a brunch get together or a quick family meal at any time of day.