Chilaquiles Rojos

There are breakfasts that fill you up — and then there are breakfasts that feed your soul. Chilaquiles Rojos is the kind of dish that makes you slow down, mop up every last bit of sauce, and maybe go in for seconds even though you’re full.

Crispy tortilla chips simmered in a bold, smoky red chile sauce and topped with crema, queso fresco, onion, and a fried egg if you’re feeling fancy — this is classic Mexican comfort food. And the best part? It’s incredibly easy to make with ingredients you probably already have.

Whether it’s a lazy Sunday morning, a cure for a long Saturday night, or just a craving for something cozy, Chilaquiles Rojos always deliver.

Why You’ll Love This Recipe:

• Bold, smoky red sauce made from dried chiles and tomatoes

• Crispy tortilla chips that hold up under sauce, but stay satisfyingly chewy in the middle

• Perfect for topping with eggs, pulled chicken, avocado, or beans

• Ready in 30 minutes with just a few pantry ingredients

• Customizable and easy to scale for a crowd or a solo brunch

What to Serve it with:

• Refried beans or black beans

• Fresh fruit with lime and tajín

• Horchata or café de olla

• Side salad with citrus dressing to balance the richness

Storage & Meal Prep:

• Chilaquiles are best fresh, but if you must store leftovers:

• Fridge: Store in an airtight container for up to 2 days

• Reheat: Gently in a skillet with a splash of broth. They’ll soften more, but still taste delicious

• Make ahead tip: Keep sauce and chips separate, then combine right before serving for optimal texture

Final Thoughts:

Chilaquiles Rojos is one of those dishes that feels like home — even if you didn’t grow up eating it. It’s simple, deeply flavorful, and endlessly adaptable. Whether you're making it from scratch or using leftovers, it’s comfort food that doesn’t ask for much, but gives you everything.

Make it your own. Top it your way. But most of all — enjoy it while it’s hot.

Yield: 2-3 servings

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Mexican Chilaquiles Rojos

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

There are breakfasts that fill you up — and then there are breakfasts that feed your soul. Chilaquiles Rojos is the kind of dish that makes you slow down, mop up every last bit of sauce, and maybe go in for seconds even though you’re full.

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Ingredients

For the Red Sauce

• 3 dried guajillo chiles, stemmed and seeded
• 2 dried arbol chiles (optional for heat)
• 2 medium Roma tomatoes, quartered
• 2 garlic cloves, peeled
• ¼ white onion
• 1 ½ cups chicken or vegetable broth
• ½ tsp salt
• 1 tbsp oil (for frying the sauce)

For the Chilaquiles

• 8–10 corn tortillas (cut into triangles) or 4 cups thick-cut tortilla chips
• Neutral oil, for frying (or use pre-fried tortilla chips)
• 2 fried eggs (optional, but recommended)
• ¼ cup crema or sour cream
• ¼ cup crumbled queso fresco or cotija
• ¼ cup thinly sliced red onion
• Fresh cilantro and avocado slices, for garnish

Instructions

1. In a saucepan, combine the guajillo and arbol chiles, tomatoes, onion, and garlic. Add enough water to cover and bring to a boil. Simmer for 10 minutes, until chiles are soft.
2. Transfer everything to a blender with 1½ cups of broth and salt. Blend until smooth. Strain through a sieve for an extra silky sauce (optional, but recommended).
3. In a large skillet, heat ½ inch of oil over medium heat. Fry tortilla triangles in batches until golden and crispy, about 1–2 minutes per side. Drain on paper towels and lightly salt.
4. In a large skillet or sauté pan, heat 1 tbsp oil over medium heat. Pour in the red sauce and simmer for 5–7 minutes, until slightly thickened and vibrant in color.
5. Add the fried tortilla chips to the sauce. Toss gently to coat. Simmer for 1–2 minutes if you like them soft, or serve right away to keep some crunch.
6. Plate the chilaquiles and top with fried eggs (if using), drizzle with crema, sprinkle with queso fresco, and scatter onions, avocado, and cilantro over the top.
7. Serve immediately and eat while warm and saucy!

Notes

Like it spicy? Use more arbol chiles or add a pinch of chipotle powder to the sauce

Add protein: Stir in shredded chicken, carnitas, or black beans

Make it creamy: Add 1–2 tbsp of crema or sour cream into the sauce

Use leftover salsa roja: Sub with 1½–2 cups of your favorite red salsa for a shortcut

Nutrition Facts

Calories

377

Sugar

8 g

Protein

9 g

Fat

29 g

Carbs

23 g

Sat. Fat

7 g

Cholesterol

35 mg

Fiber

4 g

Net carbs

19 g

Sodium

1594 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.