Chilaquiles Rojos
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy tortilla chips layered in a rich red chile and tomato sauce, topped with fried or soft eggs. A traditional Mexican breakfast with bold, spicy flavors. Tangy and satisfying served anytime.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 16 ounces thick tortilla chips (or 24 corn tortillas cut into 8 triangles)
- 1 pound roma tomatoes (halved lengthwise)
- ½ yellow onion (cut into 8 pieces)
- 3 unpeeled cloves of garlic
- 1 tablespoon canola oil
- 2 Ancho chiles (stems and seeds removed)
- 3 Guajillo chiles (stems and seeds removed)
- 2 tablespoon tomato paste
- 2 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 2 teaspoons cumin
- 2 tbsp fresh oregano
- Juice of ½ lime
- Large handful cilantro (stems separated from leaves)
- Eggs, cotija cheese, avocado, crema, lime wedges, and chopped onion for garnish
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 1754mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 901mg
- Calcium
- 312mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1754MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.