🌮🌶️ Chilaquiles Rojo Breakfast Tacos
Recipe By: @ArnieTex
👨🍳 Meet ArnieTex: Arnie “ArnieTex” Segovia is a South Texas pitmaster, barbecue champion, and bestselling cookbook author. Known for bold Mexican American comfort food and Texas grilling, he makes traditional family recipes approachable for curious home cooks everywhere.
🌶️ Fun Fact: Chilaquiles appeared in Mexican cookbooks by 1821, and their chile-soaked tortillas turned yesterday's leftovers into an enduring Mexican breakfast favorite.
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🛒 What You'll Need
For the Salsa Roja
3 Roma tomatoes
2 dried guajillo chiles, seeded
1 dried ancho chile, seeded
1 dried chile de árbol (optional, for extra heat)
2 garlic cloves
¼ white onion
½ cup water, plus more as needed
1 tbsp vegetable oil
Salt, to taste
For the Chilaquiles Tacos
3 cups sturdy corn tortilla chips
4 small flour tortillas
4 large eggs
1 tbsp butter
½ cup crumbled queso fresco
¼ cup Mexican crema
¼ white onion, finely diced
Fresh cilantro, for garnish
👨🍳 Step By Step
1️⃣ Roast Those Chiles & Tomatoes
Heat a dry skillet over medium heat. Toast the dried chiles for a few seconds per side until fragrant, being careful not to burn them. Remove and soak in hot water for 10 minutes. Meanwhile, roast the tomatoes, garlic, and onion until softened and lightly charred.
2️⃣ Blend That Salsa Roja
Add the softened chiles, roasted tomatoes, garlic, onion, and ½ cup water to a blender. Blend until smooth. Season with salt and add a splash of water if the salsa is too thick.
3️⃣ Simmer & Build Flavor
Heat 1 tablespoon of oil in a skillet over medium heat. Carefully pour in the blended salsa and simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and develops a rich, deep red color.
4️⃣ Scramble Those Eggs
Melt the butter in a separate skillet over medium-low heat. Whisk the eggs with a pinch of salt and gently scramble until just set and still soft.
5️⃣ Turn Those Chips Into Chilaquiles
Add the tortilla chips directly to the simmering salsa. Gently toss until they're coated, letting them absorb the sauce for about 30–60 seconds. The goal is tender, saucy chips that still have a little crunch.
6️⃣ Build Those Breakfast Tacos
Warm the flour tortillas in a dry skillet until soft and pliable. Divide the saucy chilaquiles among the tortillas, then add a generous spoonful of scrambled eggs.
7️⃣ Finish with the Good Stuff!
Sprinkle each taco with queso fresco, diced onion, and fresh cilantro. Finish with a drizzle of Mexican crema and serve immediately.
🌮 Taco Tuesday Tip: The secret to great chilaquiles is timing! Toss the chips in the warm salsa just before serving so they soak up all that smoky, spicy goodness without turning into mush.
