Red Chilaquiles (Chilaquiles Rojos)

Name: Chilaquiles Rojos (Red Chilaquiles)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 6 Guajillo Chile; ½ Onion; 2 Garlic Cloves; ½ tsp Cumin; 1 tsp Salt; Water (to rehydrate the chile); Water (to blender the sauce); 6 corn tortillas (sliced into triangles); 1 cup oil; 8 eggs (2 eggs per plate); Salt (to season tortillas); Queso fresco ((as desired)); Diced Onion ((as desired)); Sour Cream ((as desired)); Chopped Cilantro ((as desired))

Chilaquiles Rojos are crispy corn tortilla chips tossed in a rich guajillo chile sauce and topped with eggs, queso, and fresh toppings.

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A plate of chilaquiles topped with red sauce, crumbled cheese, and cilantro, accompanied by two sunny-side-up eggs. In the background, there are bowls of sour cream and additional toppings. The dish is on a decorative blue plate.

Chilaquiles Rojos are one of my favorite Mexican breakfasts. Crispy corn tortilla chips are tossed in a flavorful red chile sauce, then topped with sour cream, queso, onions, and fresh cilantro. They’re easy to make, filling, and a great way to use leftover tortillas.

Also try chilaquiles verdes and chilaquiles de mole.

Quick Recipe Notes

Quick and easy: Once the red sauce is ready, these chilaquiles come together in minutes.
Full of flavor: The guajillo chile sauce gives the tortilla chips a rich, slightly smoky flavor without being overly spicy.
Perfect for breakfast: Add a fried egg, shredded chicken, or your favorite toppings to make them even more filling.
Great for leftover tortillas: Fry up day-old corn tortillas and turn them into something delicious.
Comfort food: This is the kind of simple Mexican breakfast that feels comforting and familiar.

-Maggie

Personal story

There’s a special place in my heart for Chilaquiles Rojos. Growing up in Los Angeles, we almost always had guajillo sauce in the refrigerator. It was just something my family kept on hand. I think it may be a Northern Mexican thing. 🤠

Frying up the tortillas was easy for my mom, too. Once the tortillas were crispy and the sauce was warmed up, breakfast came together quickly. Add a little sour cream, queso, onion, and we were ready to eat.

If I had to choose just one Mexican breakfast to eat, Chilaquiles Rojos might be it. They’re simple, comforting, and remind me of home.

🍴 Ingredients

For the Sauce

Guajillo Chile
Onion
Garlic Cloves
Cumin
Salt
Water

Also Need

Corn tortillas
Oil
Eggs (optional – 2 eggs per plate)
Salt (to season tortillas)

Toppings

Queso fresco
Onion, diced
Sour Cream
Cilantro, chopped

👩🏼‍🍳 Instructions

A stack of round tortillas is placed on a blue plate on a wooden surface. Nearby, another stack of tortillas is on a wooden board, with the top tortilla cut into eight wedges.

Use dry corn tortillas for the best results. If your tortillas are soft or soggy, they won’t fry up as well.

I like to use tortillas from the center of the package, then slice them into triangles.

Split image of a cast iron pan: left shows the pan on a stove with oil, right shows tortilla triangles frying in the oil.

In a large skillet, heat the oil.
Add the corn tortillas, working in small batches.
Fry for 1 minute on each side, or until golden brown.

Do not overcrowd the pan, or the tortilla will not fry properly.

Basically, we are making totopos (or tortilla chips).

A pile of homemade tortilla chips, golden brown and crispy, on paper towels to absorb excess oil. They are arranged on a rustic wooden surface.

Remove from the pan and drain excess oil on a paper towel.
Season with salt.

Air Fryer Instructions

Cut your tortillas. Lightly spray with oil on both sides and season with salt. Air fry at 400ºF for 5 minutes. Shake the basket, or turn with kitchen tongs. Air Fry for an additional 3 minutes.

Split image showing a metal pot on a stove. Left side: water with garlic and onion. Right side: the same pot with added dried red chili peppers soaking.

🌶️ Making the Sauce

Place the onion and garlic in a stock pot and cover with water.
Bring to a boil. Then add the dried chile.
Turn heat off. Place a lid on the stock pot.

Let the ingredients sit in the hot water for 5 minutes, or until the chile is pliable.

Once ready, discard the water. These are the same chiles used to make enchiladas rojas.

Split image: Left, a blender with dried red chilies and onion. Right, the same blender containing a smooth, red chili sauce. Both images are on a wooden surface.

Place the ingredients in a blender along with salt, cumin, and 2 cups of water.
Blend until smooth.

Some cooks use the chile soaking water to blend the sauce. I prefer fresh water because dried chiles can contain dust or grit.

Collage of four images showing red sauce being strained through a metal sieve into a bowl. The process includes pouring the sauce, straining with a spoon, and collecting the smooth liquid in a metal container.

Strain the sauce.
Set aside until ready to use.

No time to cook? Make this dish faster by preparing the sauce ahead of time. It’s a basic guajillo sauce that can last up to 5 days in the fridge and 6 months in the freezer.

Two sunny-side-up eggs cooking in a black frying pan on a stove. The yolks are bright yellow, surrounded by the white egg whites, just beginning to set around the edges. The pan sits on a dark stovetop grate.

Heat oil in a skillet.
Fry the eggs until the whites are solid.

For brunch, I love serving these with sunny-side-up eggs.

For lunch or dinner, add cooked chicken.

A metal bowl filled with triangular tortilla chips covered in a vibrant red sauce, with a spoon resting on the rim. The bowl is placed on a wooden surface.

Place the fried tortillas in a large bowl. Cover with the red sauce.
Toss to coat.

Traditionally, the tortilla chips are added directly to the heated sauce. I prefer to toss the chips with the warm sauce in a bowl instead. I find this gives me more control over how much sauce they absorb and helps keep them crisp longer.

A plate of chilaquiles with red sauce, topped with cheese and garnished with herbs. Served with two fried eggs on the side. Bowls of sour cream and crumbled cheese are in the background, along with cilantro.

Transfer the chilaquiles to plates and top with queso fresco, diced onion, sour cream, and chopped cilantro.

Serve the eggs on the side and enjoy!

A blue plate with red chilaquiles topped with cheese and herbs, accompanied by two sunny-side-up eggs. A bowl of crumbled cheese and a bowl of cream are beside the plate on a wooden table, with some cilantro as garnish.

🙋🏻‍♀️ Frequently Asked Questions

What are Chilaquiles Rojos?

Chilaquiles Rojos are a traditional Mexican breakfast made with crispy corn tortilla chips tossed in a red chile sauce. They are usually topped with Mexican crema (or sour cream), cheese, onion, and cilantro.

Are Chilaquiles Rojos spicy?

They can be, but the spice level depends on the chiles used in the red sauce. Guajillo chiles are flavorful and mildly spicy, making them a great choice for a balanced sauce.

Can I use store-bought tortilla chips?

Yes. Store-bought tortilla chips can be used when you’re short on time. However, frying your own corn tortillas gives the chilaquiles a fresher flavor and the texture you want.

Can I make Chilaquiles Rojos ahead of time?

The red chile sauce can be made ahead of time and refrigerated. For the best texture, prepare the tortilla chips and combine them with the sauce just before serving.

What is the difference between Chilaquiles Rojos and Chilaquiles Verdes?

The difference is the sauce. Chilaquiles Rojos are made with a red chile sauce, while Chilaquiles Verdes are made with a green salsa, usually based on tomatillos and green chiles.

Can I use flour tortillas to make chilaquiles?

Corn tortillas are traditionally used for chilaquiles and give you the best flavor and texture. I recommend sticking with corn tortillas for this recipe.

🫙 Storing Instructions

I highly recommend storing the chips and the sauce separately. Chips that have been coated in the sauce will only make them soggy.

When you’re ready to eat, heat the sauce up, assemble the chilaquiles, and serve right away.

A vibrant blue plate holds chilaquiles topped with crumbled cheese, chopped onions, and cilantro. Two fried eggs with soft yolks accompany the dish. Fresh cilantro lies beside the plate on a rustic wooden surface.

🍳 More Mexican Breakfast Dishes

Chilaquiles Rojos are one of those simple Mexican breakfasts that never gets old. Crispy tortillas, a rich guajillo chile sauce, and a few fresh toppings are all you need.

This is the kind of breakfast I grew up eating, and if I had to choose just one Mexican breakfast, this might be it. Serve with Cafe de Olla. I hope you love these Chilaquiles Rojos as much as I do.

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Comments

5 from 6 votes (1 rating without comment)

Red Chilaquiles (Chilaquiles Rojos)

Quick Recipe Notes

Personal story