Chilaquiles Rojos with Avocado

My first taste of authentic chilaquiles came during an early morning visit to a Mexico City market, where vendors were serving this breakfast to locals starting their day. The combination of crispy tortillas softened in spicy salsa, topped with cool avocado and tangy crema, was a revelation. This dish has since become my go-to breakfast when entertaining friends who’ve never experienced traditional Mexican morning fare.

Ingredients

• 12 corn tortillas, cut into triangles
• 2 cups vegetable oil, for frying (or 6 cups store-bought tortilla chips)
• 2 cups red salsa (homemade or store-bought)
• 1/4 cup chicken broth
• 1 tablespoon olive oil
• 1/2 small onion, thinly sliced
• 4 eggs
• 1/4 cup crumbled queso fresco or cotija cheese
• 1/4 cup Mexican crema or sour cream
• 1 avocado, sliced
• 2 tablespoons cilantro, chopped
• 2 radishes, thinly sliced
• Lime wedges, for serving

Instructions

1. If using fresh tortillas: Heat vegetable oil in a large skillet over medium-high heat. Fry tortilla triangles in batches until crisp, about 2-3 minutes. Drain on paper towels and lightly salt.
2. Pour out all but 1 tablespoon of oil from the skillet (skip if using store-bought chips).
3. Add olive oil and heat over medium heat. Sauté half the onion until translucent, about 3 minutes.
4. Add salsa and chicken broth, bringing to a simmer. Cook for 5 minutes.
5. Add tortilla chips to the pan, gently folding to coat with sauce. Cook until slightly softened but still have some texture, about 2-3 minutes.
6. While chips are cooking, fry eggs in a separate pan to your preference.
7. Divide chilaquiles between plates and top each serving with a fried egg.
8. Garnish with remaining fresh onion, queso fresco, crema, avocado slices, cilantro, and radishes.
9. Serve immediately with lime wedges.

Recipe Notes

• The texture of chilaquiles is a personal preference – some like them softer, others prefer more crunch. Adjust soaking time accordingly.
• For a spicier version, add a diced jalapeño when sautéing the onion.
• Try with salsa verde (green salsa) for a different flavor profile.
• For a heartier breakfast, add shredded chicken or chorizo before serving.

Prep time: 15 minutes | Cook time: 20 minutes | Serves: 4