This is a compensated campaign with Cacique and Society Culinaria. As always, all opinions are my own. I hope you enjoy these easy chilaquiles rojos!

I wasn’t one of those people that was raised from a young child to know how to cook. Looking back to when I was little my dad would go tell me to help my mom with dinner, but when I offered I was given the task of setting the table or maybe peeling carrots or something. Eventually I knew enough as a teenager to get by, but I didn’t really get to know how to make some real food until much later – mostly from my friends. The area I grew up in was very diverse and I was lucky to have very good friends from all sorts of backgrounds. I was exposed to such a variety of foods and traditions and I learned so much from that. In my twenties I had a group of friends that I spent a lot of time with, and some of my favorite memories were lazy Sunday mornings. We would talk and lounge around and make breakfast far past noon. That was probably the first time I really had chilaquiles, and I was hooked. I was shocked at how easy they were to make and how absolutely delicious they were. I remember asking my friend to show me the steps on how to make them, forcing myself to remember this magic.

So here we are now, with a big family of my own. Like my friends, my family is also diverse. I’ve made it a point to learn how to make a variety of foods for my family so that they can be familiar with their own culture and broaden their taste buds to other cultures as well. Chilaquiles is a favorite around here, and through the years I’ve added my own little touches and preferences to my recipe. Sometimes I’ll add chorizo or even bacon, but I do prefer to keep mine meatless. I have added black beans for additional protein, making these so filling you don’t even miss the meat. It’s one of the few meals I make that I don’t have to make a smaller batch for my vegetarian daughter. Instead, we just grab a plate and feast.

The ingredients are fairly simple since this is a pretty basic and easy chilaquiles recipes. I use corn tortillas, either yellow or white, onion and eggs, black beans and a canned red sauce. If you prefer you can make the sauce from scratch, but you can also find some perfectly delicious sauce that’s premade to really make this a quick meal. The secret to great chilaquiles is not only the crispness of the tortillas or the spice in the sauce, it’s also the creaminess of the cheese. I prefer to use a traditional Mexican cheese and one of my favorites is Cacique Queso Fresco. The first time I tried Queso Fresco I was enamored with “that crumbly cheese”. It really amps up this dish and helps bring all of the flavors together while adding some creaminess. I also like to use Cacique Crema Mexicana. It’s creamy and buttery and perfect for that bit of crunch in the chilaquiles. I don’t use too many additional seasonings because the flavors of this dish work so well together it doesn’t need much extra. Of course I top my chilaquiles with fresh ingredients like cilantro, avocado and lime before digging in!

Easy Chilaquiles Rojos Ingredients:

• 1-2 cups canola oil (for frying)
• 8 yellow corn tortillas
• 1 tablespoon salt
• 1/2 medium yellow onion, chopped
• 6 large eggs
• 1 teaspoon garlic salt
• 1/2 cup black beans
• 1 (7.75 oz) can Salsa de Chile Fresco
• 1/2 cup water
• Cacique Queso Fresco
• Cacique Crema Mexicana
• 1/4 cup chopped cilantro
• 1/2 an avocado, cut into thin slices

Directions:

Using a knife or pizza cutter, cut each round tortilla into 8 triangles. In a large skillet or frying pan, bring the oil to a medium/high heat then add the tortillas being sure not to overcrowd them.

Fry each batch until crisp and slightly golden, turning a few times. Each batch should take about 4 minutes total to fry. Once done, remove the tortilla chips from oil and place on folded paper towels to absorb any excess oil. Sprinkle with salt and shake them around while you fry the next batch and repeat the process.

Once the tortillas are fried and placed on towels, remove most of the oil from your pan. Be sure to leave about 1-2 tablespoons and lightly saute the chopped onion until translucent. Break the eggs in a medium bowl and whisk them until smooth, then add them to the pan with the sauteed onions. Cook them how you would normal scrambled eggs, adding a bit of garlic salt to taste.

Once the eggs have mostly come together, add the beans and the crispy tortillas. Mix them up well.

Now add the sauce and the water and stir everything together until it’s mixed pretty well.

Lower the heat and allow the food to simmer for about ten minutes, covered.

Add about a 1/2 cup of Cacique Queso Fresco, sprinkling all over the tops of the chilaquiles. Remove from heat.

Serve onto plates, sprinkling more Queso Fresco as needed. Grab the jar of Cacique Crema Mexicana and lightly drizzle it all over the top of the chilaquilles.

Add the chopped cilantro, then serve with a few slices of avocado and a couple of limes.

Enjoy!

What’s your favorite way to make chilaquiles?

For over 40 years, Cacique’s Mexican-style products have used only the finest ingredients and authentic recipes. Cacique has remained a family owned company dedicated to producing the highest quality authentic products. For more recipe inspiration check out the hashtag #CaciqueHowTo on Instagram to see a great variety of chilaquiles recipe steps using Cacique products.