I’m sharing my authentic Red Chilaquiles recipe that layers vibrant red salsa over crisp tortilla chips, finished with crumbled queso fresco and a slick of crema to pique your curiosity.

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I never thought a handful of day old corn tortillas and a few dried guajillo chiles could turn my morning upside down. I mean its just chips, but somehow it wakes up memories and makes you want to eat more even if you said no.

My version is messy, honest and a little rebellious, the kind people tag under Mexican Food Chilaquiles or Red Chilaquiles when they cant decide if its brunch or dinner. If you like bold flavors and tiny kitchen triumphs, this will make you curious, and maybe a little dangerous, in the best way.

Ingredients

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Corn tortillas: Good source of fiber and complex carbs, give hearty texture, low fat.
Guajillo chiles: Bright fruity heat, add vitamin A and antioxidants, not super spicy.
Roma tomatoes: Juicy, slightly sweet and tangy, provide vitamin C and moisture.
White onion and garlic: Build savory depth, low calories, small amounts boost immunity.
Eggs: Protein rich, and make dish filling, add creamy texture when gently cooked.
Queso fresco and crema: Salty, tangy cheeses add richness, contrast to spicy sauce.
Cilantro and lime: Bright herb and citrus, cut richness, add freshness and zesty lift.
Avocado: Creamy source of healthy fats, keeps rich, balances heat and salt.

Ingredient Quantities

10 to 12 corn tortillas, preferably day old

1 1/2 to 2 cups vegetable oil

4 to 6 dried guajillo chiles

4 to 5 ripe Roma tomatoes

1 small white onion

3 garlic cloves

1 to 1 1/2 cups low sodium chicken broth or water

1 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

4 to 6 large eggs

1 1/2 cups cooked shredded chicken (optional)

4 ounces queso fresco, crumbled

1/2 cup Mexican crema or sour cream

1/2 cup fresh cilantro, chopped

1 small red onion, thinly sliced (optional)

1 ripe avocado, sliced (optional)

1 lime

How to Make this

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1. Prep the chiles and tortillas: remove stems and seeds from 4 to 6 guajillo chiles (take out more seeds if you want less heat), toast them in a dry skillet 20 to 30 seconds each until fragrant, then soak in very hot water 15 to 20 minutes. Cut 10 to 12 day-old corn tortillas into wedges and set aside.

2. Roast the tomatoes, onion and garlic: char 4 to 5 Roma tomatoes, 1 small white onion (cut in half) and 3 garlic cloves on a hot skillet or under the broiler until blackened in spots, about 8 to 10 minutes; let cool a bit.

3. Make the red sauce: drain the softened guajillos, add them to a blender with the roasted tomatoes, garlic, about half the white onion (reserve some for topping if you like), 1 to 1 1/2 cups low sodium chicken broth or water, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano and 1/4 teaspoon freshly ground black pepper. Blend until very smooth, taste and adjust salt. For silky sauce, push it through a fine mesh strainer into a bowl, scraping out the solids.

4. Fry the tortilla chips (or bake if you prefer less oil): pour 1 1/2 to 2 cups vegetable oil into a heavy skillet and heat to medium-high. Fry tortilla wedges in batches until golden and crisp, 1 to 2 minutes per side, drain on paper towels and season lightly with salt. Tip: you can brush wedges with oil and bake at 400 F for 8 to 12 minutes if you dont want to fry.

5. Cook the sauce: heat 1 to 2 tablespoons of the frying oil or a little oil in a large skillet over medium heat, pour in the strained red sauce and simmer 8 to 10 minutes until it darkens and thickens slightly, taste and adjust seasoning. If using 1 1/2 cups cooked shredded chicken, stir it in now to warm through.

6. Add the chips to the sauce: fold the fried tortilla chips into the simmering sauce so they get coated, cook 2 to 3 minutes so they soften a bit but arent completely soggy. Save a handful of chips for a crunchy topping.

7. Cook the eggs: in a separate pan, fry or cook 4 to 6 large eggs the way you like them (sunny side up is classic), season with a little salt and pepper. You can also scramble if you prefer.

8. Plate and top: divide the sauced chips onto plates, top each portion with an egg, sprinkle 4 ounces crumbled queso fresco, drizzle about 1/2 cup Mexican crema or sour cream, scatter 1/2 cup chopped fresh cilantro, add thinly sliced small red onion if using and sliced ripe avocado.

9. Brighten and quick-pickle option: squeeze lime over each plate before serving. If you want quick pickled red onion, toss the thin slices with a splash of lime juice and a pinch of salt for 5 to 10 minutes before adding.

10. Final tips: use day-old tortillas for better texture, reserve some chips for crunch, dont overblend the sauce or it can get bitter, and if leftovers get too soggy reheat gently with a splash of chicken broth to freshen them up. Enjoy.

Equipment Needed

1. Cast iron or heavy dry skillet for toasting chiles and charring tomatoes and onion
2. Blender (high speed if you got it) to puree the sauce
3. Fine mesh strainer and a bowl to strain the sauce (you can use a large sieve if needed)
4. Heavy skillet or Dutch oven for frying tortilla wedges in oil
5. Slotted spoon or tongs to lift chips from hot oil
6. Paper towels or a cooling rack to drain the fried chips
7. Large skillet to simmer the sauce and fold in chips
8. Small nonstick or stainless pan for frying eggs
9. Cutting board and a sharp chef knife plus measuring cups and spoons for the seasonings and broth

FAQ

Q: Can I use fresh tortillas instead of day old ones? A: Yes but day old are better because they crisp up and hold sauce, fresh ones need drying first. Cut into triangles then either fry until golden or bake at 375F about 10 to 15 minutes flipping once so they dry out. If you skip that they'll go soggy fast.

Q: How do I make the red sauce if I dont have guajillo chiles? A: Guajillos give that classic flavor, but you can use ancho or pasilla for a similar depth. Remove stems and seeds, toast briefly, soak 15 to 20 minutes, then blend with roasted Roma tomatoes, onion, garlic, broth, salt, cumin and oregano. Strain for a smooth sauce and fry it a minute in oil to remove any raw taste.

Q: How do I keep the chips from getting soggy? A: Fry or bake the tortilla pieces until very crisp and drain well, then only add sauce right before serving. Toss gently instead of letting them sit, or serve sauce on the side so people can mix as they eat. If leftovers get soft re-crisp in a hot oven for 5 to 7 minutes.

Q: Can I make this vegetarian or prep ahead? A: Yes swap chicken broth for vegetable and omit the shredded chicken, or add black beans or roasted squash. You can make the sauce 2 to 3 days ahead and refrigerate. But fry the tortillas and cook eggs right before serving for best texture.

Q: Whats the best way to cook the eggs for chilaquiles? A: Fried sunny side up or over easy is traditional because the runny yolk mixes with the sauce, but scrambled works too if you prefer. Cook them in the same skillet after the sauce so they pick up a little flavor.

Q: How spicy will this be and how can I adjust the heat? A: Using 4 to 6 guajillos gives a mild to medium heat, they're more about flavor than burn. For less heat remove all seeds, for more add a chipotle or a serrano, or stir in a little hot salsa. Finish with lime to brighten and tame heat if needed.

Authentic Mexican Chilaquiles Rojos Recipe Substitutions and Variations

Guajillo chiles: swap for ancho or pasilla dried chiles, same soaking/blending method; or use 1 to 2 canned chipotles in adobo for a smokier, spicier sauce but start with less and taste as you go.
Corn tortillas: use sturdy tortilla chips or store bought tostadas if you want to skip frying; if using fresh tortillas, dry them in a low oven first so they crisp up better when fried.
Queso fresco: replace with cotija or a mild feta; cotija is saltier and crumblier so cut back on added salt if you use it.
Mexican crema: plain sour cream or Greek yogurt thinned with a splash of milk or lime juice works great and gives the same tang and creaminess.

Pro Tips

1) Use day old tortillas if you can, but if yours are fresh dry them in a warm oven for ten to fifteen minutes. If you bake the wedges instead of frying, toss them lightly with oil and salt so they crisp evenly, and always save a handful of untouched chips for crunch on top.

2) Toast the guajillos only until they smell fragrant, then soak in very hot water. Blend the sauce just enough to smooth it, dont overdo it or it can get bitter, and always push it through a fine mesh strainer for silky texture. Add a squeeze of lime or a splash of broth at the end to brighten it up, not before.

3) After frying the chips keep a tablespoon or two of that oil and use it to cook the sauce, it adds depth you cant get from plain oil. Let the sauce simmer until it darkens a bit so the flavors concentrate, then stir in shredded chicken just to warm it through or it gets dry.

4) Cook the eggs so the yolks stay runny, that runny yolk is what ties everything together. For quick pickled red onion just toss slices with lime and a pinch of salt for five to ten minutes, and if you have leftovers reheat gently with a splash of chicken broth so the chips dont turn into mush.

Authentic Mexican Chilaquiles Rojos Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my authentic Red Chilaquiles recipe that layers vibrant red salsa over crisp tortilla chips, finished with crumbled queso fresco and a slick of crema to pique your curiosity.

Servings

servings

Calories

1085

kcal

Equipment: 1. Cast iron or heavy dry skillet for toasting chiles and charring tomatoes and onion
2. Blender (high speed if you got it) to puree the sauce
3. Fine mesh strainer and a bowl to strain the sauce (you can use a large sieve if needed)
4. Heavy skillet or Dutch oven for frying tortilla wedges in oil
5. Slotted spoon or tongs to lift chips from hot oil
6. Paper towels or a cooling rack to drain the fried chips
7. Large skillet to simmer the sauce and fold in chips
8. Small nonstick or stainless pan for frying eggs
9. Cutting board and a sharp chef knife plus measuring cups and spoons for the seasonings and broth

Ingredients

10 to 12 corn tortillas, preferably day old
1 1/2 to 2 cups vegetable oil
4 to 6 dried guajillo chiles
4 to 5 ripe Roma tomatoes
1 small white onion
3 garlic cloves
1 to 1 1/2 cups low sodium chicken broth or water
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
4 to 6 large eggs
1 1/2 cups cooked shredded chicken (optional)
4 ounces queso fresco, crumbled
1/2 cup Mexican crema or sour cream
1/2 cup fresh cilantro, chopped
1 small red onion, thinly sliced (optional)
1 ripe avocado, sliced (optional)
1 lime

Directions

Prep the chiles and tortillas: remove stems and seeds from 4 to 6 guajillo chiles (take out more seeds if you want less heat), toast them in a dry skillet 20 to 30 seconds each until fragrant, then soak in very hot water 15 to 20 minutes. Cut 10 to 12 day-old corn tortillas into wedges and set aside.
Roast the tomatoes, onion and garlic: char 4 to 5 Roma tomatoes, 1 small white onion (cut in half) and 3 garlic cloves on a hot skillet or under the broiler until blackened in spots, about 8 to 10 minutes; let cool a bit.
Make the red sauce: drain the softened guajillos, add them to a blender with the roasted tomatoes, garlic, about half the white onion (reserve some for topping if you like), 1 to 1 1/2 cups low sodium chicken broth or water, 1 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon dried oregano and 1/4 teaspoon freshly ground black pepper. Blend until very smooth, taste and adjust salt. For silky sauce, push it through a fine mesh strainer into a bowl, scraping out the solids.
Fry the tortilla chips (or bake if you prefer less oil): pour 1 1/2 to 2 cups vegetable oil into a heavy skillet and heat to medium-high. Fry tortilla wedges in batches until golden and crisp, 1 to 2 minutes per side, drain on paper towels and season lightly with salt. Tip: you can brush wedges with oil and bake at 400 F for 8 to 12 minutes if you dont want to fry.
Cook the sauce: heat 1 to 2 tablespoons of the frying oil or a little oil in a large skillet over medium heat, pour in the strained red sauce and simmer 8 to 10 minutes until it darkens and thickens slightly, taste and adjust seasoning. If using 1 1/2 cups cooked shredded chicken, stir it in now to warm through.
Add the chips to the sauce: fold the fried tortilla chips into the simmering sauce so they get coated, cook 2 to 3 minutes so they soften a bit but arent completely soggy. Save a handful of chips for a crunchy topping.
Cook the eggs: in a separate pan, fry or cook 4 to 6 large eggs the way you like them (sunny side up is classic), season with a little salt and pepper. You can also scramble if you prefer.
Plate and top: divide the sauced chips onto plates, top each portion with an egg, sprinkle 4 ounces crumbled queso fresco, drizzle about 1/2 cup Mexican crema or sour cream, scatter 1/2 cup chopped fresh cilantro, add thinly sliced small red onion if using and sliced ripe avocado.
Brighten and quick-pickle option: squeeze lime over each plate before serving. If you want quick pickled red onion, toss the thin slices with a splash of lime juice and a pinch of salt for 5 to 10 minutes before adding.
Final tips: use day-old tortillas for better texture, reserve some chips for crunch, dont overblend the sauce or it can get bitter, and if leftovers get too soggy reheat gently with a splash of chicken broth to freshen them up. Enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.