Chilaquiles Rojo Recipe
Recipe information
Make Chilaquiles Rojo in just 2h . scrambled eggs, crisp corn tortillas, white cheddar, braised pork, jalapeno crema, lettuce, pico de gallo.....
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Ingredients
Red Salsa & Base
Crisp Tortillas & Assembly
Braised Pork (Carnitas-style)
Scrambled Eggs
Jalapeño Crema, Pico & Garnishes
Finishing
Red Salsa & Base
1. Prep chiles
Remove stems and seeds from dried guajillo (and ancho, if using). Toast chiles briefly in a dry skillet over medium heat 20–30 seconds per side until aromatic but not burned. Transfer to a bowl and cover with hot water; soak 10 minutes until softened. Reserve soaking liquid.
2. Char vegetables
While chiles soak, char the Roma tomatoes and 1/2 cup onion on a hot skillet or under a broiler until blackened in spots, about 6–8 minutes total, turning as needed. Add garlic cloves for the last 1–2 minutes to soften and color.
3. Blend salsa
Drain chiles (reserve 1/4 cup soaking liquid). In a blender combine charred tomatoes, soaked chiles, charred onion, garlic, 2 tablespoons vegetable oil, 1 cup stock, oregano, salt and pepper. Blend until smooth, adding up to 2–3 tablespoons reserved chile soaking liquid or more stock to reach a pourable but slightly thick consistency.
4. Simmer salsa
Heat a medium saucepan over medium heat and add 1 tablespoon oil. Pour in blended salsa and simmer gently 8–10 minutes, stirring occasionally, to deepen flavor and cook rawness off. Taste and adjust salt, pepper, or a pinch of sugar if tomatoes are too acidic.
Braised Pork (Carnitas-style)
5. Brown pork
Preheat oven to 325°F (160°C). Season pork pieces with 1 teaspoon kosher salt, 1/2 tsp cumin and 1/2 tsp garlic powder. In a heavy ovenproof pot or Dutch oven, heat 1 tablespoon oil over medium-high heat and brown pork on all sides, 6–8 minutes total. Work in batches if needed.
6. Braise pork
Add quartered onion, bay leaf, orange juice and 1 cup water to the pot. Bring to a simmer on the stovetop, cover, and transfer to the oven. Braise 1.5–2 hours until pork is fork-tender and shreds easily.
7. Shred and finish
Remove pork from braising liquid, shred with two forks, and return to the pot. If you prefer crisped edges, spread shredded pork on a rimmed baking sheet and broil 3–5 minutes to brown, or sauté shredded pork in a skillet over medium-high heat 4–6 minutes until edges caramelize. Keep warm.
Crisp Tortillas & Assembly
8. Fry tortillas
Stack tortillas and cut into quarters (to make chips) or cut into 1/2" strips for larger chilaquiles pieces. Heat 1.5 cups oil in a deep skillet to 350°F (175°C). Fry tortilla pieces in batches until crisp and golden, about 1–2 minutes per side. Drain on paper towels and season lightly with salt while hot.
9. Sauce tortillas
Warm the prepared red salsa over low heat. In a large skillet, combine about two-thirds of the fried tortilla pieces with enough warm salsa to coat — you want them sauced but still slightly crisp. Toss gently for 1–2 minutes so chips absorb some sauce but don't go completely soggy. Transfer to a serving plate.
10. Add cheese
Scatter shredded white cheddar over the sauced tortillas so it melts from the residual heat. Reserve some cheese for finishing.
Scrambled Eggs
11. Make scrambled eggs
Whisk 6 eggs with 1/4 cup milk, 1/2 tsp salt and 1/4 tsp pepper until blended. Heat 1 tablespoon butter in a nonstick skillet over medium-low heat until foaming. Pour eggs in and let sit undisturbed 10–15 seconds, then gently stir with a silicone spatula, folding from edges to center. Cook slowly until creamy and just set, about 3–4 minutes. Remove from heat slightly underdone as they will continue to carryover cook.
Jalapeño Crema, Pico & Garnishes
13. Make jalapeño crema
To make jalapeño crema, char the jalapeño on a hot skillet or broiler until blackened on all sides. Let cool slightly, then peel if desired and remove stem and seeds (if you want milder). Blend jalapeño with 1/2 cup sour cream, 1 tablespoon lime juice and 1/4 tsp salt until smooth. Adjust consistency with a teaspoon or two of water if too thick. Taste and adjust salt or lime.
14. Make pico de gallo
Make quick pico de gallo by combining diced tomato, 1/4 cup diced white onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/4 tsp salt. Stir and let sit 5–10 minutes to marry flavors.
15. Prep lettuce
Shred lettuce and place a small bed on each plate or scatter on top of chilaquiles for freshness and crunch.
Finishing & Serve
16. Plate chilaquiles
Top the assembled sauced tortillas and melted cheddar with braised shredded pork, a generous spoonful of scrambled eggs, a drizzle of jalapeño crema, and a scoop of pico de gallo. Sprinkle remaining shredded cheddar or crumbled queso fresco over the top and garnish with cilantro leaves.
17. Serve
Serve immediately so tortilla pieces retain a mix of crisp and sauced textures. Offer additional salsa, crema, lime wedges, and hot sauce at the table.
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