Chilaquiles de Carnitas con Salsa Roja
Crisp tortilla pieces simmered briefly in red salsa and topped with crisp pork, onion and crumbled cheese, a big Mexican brunch.
Made with Salsa roja (cooked red salsa) and Tostadas and totopos (tortilla chips) and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time25 min
- LevelEasy
- Costabout £3.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1004kcal
- 75.3gcarbs
- 16.3gof which sugars
- 55.4gfat
- 21.5gsaturates
- 50.2gprotein
- 7.5gfibre
- 9.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Crisp your carnitas (see the base recipe) in a dry frying pan over a high heat for 3 to 4 minutes, until golden at the edges and steaming hot all the way through. Keep warm.
3 min 30 s - 2
Heat your salsa roja (see the base recipe) in a wide frying pan until simmering.
- 3
Break the tostadas (see the base recipe) into pieces and tip into the salsa. Fold gently for 1 to 2 minutes, just until the pieces are coated and slightly softened but still with some bite.
1 min 30 s - 4
Divide between plates straight away. Top with carnitas, queso fresco, onion rings, crema and coriander, and a fried egg if you like.
Tips
- Add the chips at the last minute. Left in the salsa for more than 2 minutes they go soft, which some people like, but most cooks aim for a little crunch.
- Use stale tortillas or tostadas if you have them. They absorb the sauce without disintegrating.
- Thin the salsa with a splash of water if it reduces too much.
Storing and freezing
Eat immediately. The cooked pork and salsa keep separately in the fridge for up to 3 days.
Questions
What is the difference between red and green chilaquiles?
The only difference is the salsa. Red uses a dried chilli and tomato sauce, green uses tomatillos. Both are popular breakfast dishes across Mexico.
Can I add eggs?
Yes. A fried or scrambled egg on top is traditional and adds protein.
Can I make chilaquiles dairy free?
Yes, skip the queso fresco and crema and finish with avocado instead.
More made with salsa roja (cooked red salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
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