Blanco Niño's Perfect Brunch Chilaquiles Rojos

Blanco Niño's Perfect Brunch Chilaquiles Rojos

These Chilaquiles Rojos are perfect any time of day. They’re also a great way to use up a bag of chips if you can’t finish them in one sitting.


This recipe makes enough for 4 portions   

For the salsa roja

  • 4 medium fresh tomatoes, cut in quarters
  • ½ medium brown onion, roughly chopped
  • 2 cloves of garlic, peeled
  • 6 guajillo chillies. Remove seeds and steam. (Ancho chilli or chilli paste can work)
  • ½ tbs whole piquin chilli (or any hot dry chilli or even cayenne pepper)
  • 2 chicken stock cubes
  • 1 pinch of Mexican oregano (or normal oregano)
  • 700ml water
  • 1 tsp of rapeseed oil
  • Salt to taste 

To serve;

  •  1-2 bags of Blanco Niño tortilla chips,
  • Fried black beans (check out our recipe here),
  • 4 eggs,
  • 1 tbs of salted butter,
  • 1 pinch of salt,
  • ¼ cup of yoghurt,
  • 100g cheddar, crumbled with your hands,
  • ½ bunch of spring onions,
  • 2 jalapeño chillies, finely sliced.

For the salsa roja

  • Pour 2 cups of water on a pot and bring to a boil,
  • Add the tomatoes, onion, garlic and dry chillies,
  • Once boiling, bring down to a simmer, cover and cook for 15-20min at low heat,
  • Blend everything well and strain to get rid of the bits,
  • Heat up the oil in a pot. Once hot, add the sauce and fry until it boils, then turn the heat down and check for texture, add extra water if needed,
  • Season with the chicken stock cubes, a pinch of mexican oregano and salt to taste.

To serve:

  •  Keep the sauce on a simmer,
  • Heat up a frying pan on medium to low heat, add a bit of butter, crack and egg, season it with salt and cook it slowly,
  • Heat up a pan at medium heat and add the tortilla chips, you can do it in batches,
  • When the egg is 2 mins away from being ready, pour a couple of ladles of salsa over the chips and toss quickly, to cover the chips in sauce,
  • Pour chilaquiles on a plate right away. Pour a bit of salsa on the plate if needed, the chilaquiles need to be saucy,
  • Drizzle the yogurt, sprinkle the cheese, serve the fried egg on top and finish with spring onion and jalapeños on top,
  • Serve and enjoy right away.

For more of Blanco Niño's recipes, click here.