Shredded Beef Red Chilaquiles are an amazing breakfast or brunch food full of Mexican flavors! Tortillas are coated in an enchilada sauce and topped with barbacoa beef, beans, toppings, and eggs.
Why You Will Love This Recipe
I feel in love with chilaquiles when on a work trip to San Diego and now love making them at home!
Chilaquiles are an amazing way to enjoy Mexican flavors for breakfast.
The slightly-wet chips bring amazing texture and flavor to a bunch of toppings and eggs. And it is a great way to use up leftover shredded beef.
There is a ton of room for customizing this Mexican breakfast recipe with different toppings and flavors as you want!
These are the ingredients you need to make these beef chilaquiles:
- Red Enchilada Sauce
- Shredded Beef
- Tortilla Chips
- Black Beans
- Cotija Cheese
- Ground Cumin
- Toppings as Desired
Shredded Beef – I love to use my versatile beef barbacoa recipe for these chilaquiles. It is a great way to use up leftover meat that you made for enchiladas, burritos, or anything Mexican! Make it in either the Instant Pot or a Crock Pot. Here are the recipe links:
Cotija Cheese – Cotija is a dry, crumbly cheese similar to Feta. You can use any cheese you want.
Toppings – Use anything that you love! Ideas include:
- Pico de Gallo
- Picked Jalapenos (or fresh)
- Pickled Red Onions
- Fresh Cilantro
- Sour Cream
Here is the equipment you need to make the chilaquiles rojos recipe:
- Large Skillet
- Measuring Cups
- Small Bowl
Have your eggs cooked and everything ready to go.
Heat the sauce in a large skillet.
When warm, add the tortilla chips and toss to coat.
Put the chips in a bowl.
Add the beans, beef, and toppings as desired.
Top off with egg of choice.
Modifications and Substitutions
Use any enchilada sauce that you like. I prefer my classic Red Enchilada Sauce.
This recipe is a great way to use leftover shredded beef. You can also make the beef just for this recipe, or swap out other meats as desired.
Have everything ready to go before coating the chips with sauce so you can get it served before they are too soggy!
Chilaquiles rojos are made of tortilla chips, red enchilada sauce, meat, beans, eggs, and toppings of choice.
Typically, red is spicier than green sauce in a restaurant.
But you can control how spicy your sauce is for this recipe!
The two main types are rojos and verde: red and green! This is in reference to the color of the sauce or salsa used in the recipe.
It is a middle ground! The chips should be slightly soft from the sauce soaking in but still have a little crunch to them.
That is why it is important to serve them immediately after making them!
Yes, it is very common But not required.
Shredded Beef Red Chilaquiles
- 4 large eggs (or more as desired)
- 1 Tablespoon vegetable oil more or less as needed to cook the eggs
- 15 ounces black beans canned, drained and rinsed (1 can)
- ½ lime juice of
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- 2 cups red enchilada sauce
- 12 ounces tortilla chips (one bag)
- 2 cups shredded beef
- 4 Tablespoons cotija cheese
- Heat the skillet over medium heat.
- Add a little oil and cook each egg as desired. (Over medium is my favorite so the white is cooked through but the yolk is still runny).4 large eggs, 1 Tablespoon vegetable oil
- Remove eggs from the skillet and set aside on a plate.
- Prepare the beans by draining and rinsing them, and then heating them in the microwave for 1 minute. (Heat longer if needed so that they are warm).15 ounces black beans
- Combine the beans with the lime juice, cumin, and salt in the bowl. Set aside.½ lime, ¼ teaspoon salt, ¼ teaspoon ground cumin
- Heat the enchilada sauce in the large skillet over medium heat.2 cups red enchilada sauce
- When warm, turn off the heat and add the tortilla chips. Toss to coat.12 ounces tortilla chips
- Put the chips in serving bowls or plates.
- Distribute the beans among each bowl on top of the chips.
- Add the shredded beef to each bowl, approximately 1/2 cup per serving.2 cups shredded beef
- Place the eggs on each bowl of chips.
- Add the cotija cheese (approximately 1 Tablespoon per bowl) and additional toppings or garnishes as desired.4 Tablespoons cotija cheese
- Serve immediately.