Red or green? That’s the hardest choice when it comes to chilaquiles, a Mexican breakfast dish comprised of fried tortillas simmered or topped with fresh salsa. Chilaquiles verdes uses salsa verde that’s bright with tomatillos, while chilaquiles rojos leans on the sweeter notes of red tomatoes, which leads us back to the first question: red or green?
My favorite is rojos because it reminds me of my grandma’s cooking. But if green is your thing, the recipe below can easily be swapped with salsa verde. Like with most classic dishes, everyone has their own version. Some chilaquiles are simply topped with salsa so the tortillas remain extra crispy, but I personally like the contrast of textures that comes with a light salsa simmer.
Feel free to get creative with toppings. Queso fresco, sour cream, chopped onion, etc. are all fair game, but don’t skip out on the egg. The runny yolk mixes wonderfully into the warm salsa and makes every bite worth waking up early for.