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Sunday breakfast never looked better with Chilaquiles Rojos, or Red Chilaquiles. This hearty and delicious Mexican food favorite will make you want to lick your plate clean! By Mama Maggie’s Kitchen
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5 from 5 votes

Red Chilaquiles (Chilaquiles Rojos)

Chilaquiles Rojos, or Red Chilaquiles, is a classic Mexican food dish. It has amazing flavors, making Sunday brunch a meal to look forward to all week.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Mexican
Servings: 2
Calories: 1307kcal
Author: Maggie Unzueta

Ingredients

For the Guajillo Sauce:

  • 4 guajillo chiles stems, seed, and veins removed
  • 2 chile de arbol stems, seed, and veins removed
  • 2 tomatoes
  • 4 cups water (for boiling)
  • ¼ onion
  • 1 garlic clove
  • ½ teaspoon cumin
  • 1 teaspoon salt
  • 1 cup water (for blending)

Toppings:

  • Queso fresco crumbled
  • white onion slices
  • Sour Cream
  • Cilantro chopped

Instructions

To Make the Fried Tortilla Chips:

  • 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.
  • Remove from pan and lay on a paper towel to drain excess oil.
  • Sprinkle with salt.
  • Discard remaining oil in the pan, except for 2 tablespoons.

To Make the Sauce:

  • Pour 4 cups water into a stock pot.
  • Add the guajillo chiles, chile de arbol, and tomatoes.
  • Bring to a boil.
  • Turn the heat off.
  • Remove the tomatoes.
  • Cover the stock pot, and let the chiles sit in the hot water for 5 minutes, or until pliable.
  • Discard the water.
  • Place the tomatoes, rehydrated chiles, onion, garlic, cumin, salt, and 1 cup water in a blender.
  • Blend until smooth.

To Assemble:

  • Heat the 2 tablespoon of oil that remained in the pan.
  • Place a strainer over the pan and add the sauce.
  • Using the back of your cooking spoon, push the guajillo sauce into the pan.
  • Be careful. It might splatter.
  • Cook for 2 minutes.
  • Return the fried tortillas to the pan.
  • Under low to medium heat, toss gently to coat the tortillas in the sauce.
  • Cook for 1-2 minutes, until the tortillas are completely covered in the sauce.
  • Remove from heat and cover.
  • Meanwhile, in a separate pan, fry the eggs, if using.
  • To plate, add chilaquiles, top with queso fresco, onion, sour cream, and cilantro.
  • Serve with the eggs on the side.
  • Enjoy!

Notes

Instead of making the tortilla chips, you can also buy them.
Do not overcrowd the pan when frying, or the tortilla will not fry properly.

Nutrition

Calories: 1307kcal | Carbohydrates: 47g | Protein: 18g | Fat: 119g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 1369mg | Potassium: 735mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3495IU | Vitamin C: 21mg | Calcium: 158mg | Iron: 4mg