mexicanbreakfasttortillaguajilloeggbeginnerpan-cooked

Chilaquiles Rojos

Name: Chilaquiles Rojos
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mexican
Ingredients: 25 g guajillo chiles, stemmed and seeded; 300 g ripe tomatoes, halved; 80 g white onion, roughly chopped; 2 garlic cloves; 250 ml water; 10 ml vegetable oil; 4 g salt; 180 g corn tortillas, cut into 6 wedges each; 20 ml vegetable oil; 2 eggs; 40 g Mexican crema; 50 g crumbled queso fresco; 30 g white onion, thinly sliced; 8 g fresh coriander, roughly chopped

Chilaquiles Rojos are crisp tortilla chips lightly simmered in a smoky, tangy red guajillo salsa, then finished with cool crema, crumbly queso fresco, and a fried egg. The result is a deeply satisfying plate with soft, crunchy, creamy, and spicy elements in every bite.

30 min

2 servings

490 kcal

Mexican

Ingredients

Para la salsa roja

25 gguajillo chiles, stemmed and seeded
300 gripe tomatoes, halved
80 gwhite onion, roughly chopped
2garlic cloves
250 mlwater
10 mlvegetable oil
4 gsalt

Para los chilaquiles

180 gcorn tortillas, cut into 6 wedges each
20 mlvegetable oil
2eggs

Para terminar

40 gMexican crema
50 gcrumbled queso fresco
30 gwhite onion, thinly sliced
8 gfresh coriander, roughly chopped

Instructions

1
Heat the oven to 200°C. Spread the tortilla wedges on a baking tray, lightly coat with the oil, and bake for 10-12 minutes, turning once, until crisp and lightly golden at the edges. This gives you chips that stay textured in the salsa without deep-frying.
2
While the tortillas bake, place the guajillo chiles in a small saucepan with the water. Bring just to a simmer, add the tomatoes, roughly chopped onion, and garlic, and cook for 8 minutes until the chiles are softened and the tomatoes look slumped.
3
Transfer the softened chiles, tomatoes, onion, garlic, cooking water, and salt to a blender. Blend until very smooth. For a beginner-friendly texture, blend a little longer than you think necessary so the sauce coats the chips evenly.
4
Heat the oil in a wide frying pan over medium heat. Pour in the salsa carefully and cook for 4-5 minutes, stirring occasionally, until slightly darkened, glossy, and thick enough to lightly coat a spoon. This step cooks out any raw flavour from the chiles and tomato.
5
In a separate frying pan, cook the eggs to your liking; sunny-side up is traditional and quick. Keep the yolks runny if you like them to enrich the chilaquiles when served.
6
Add the crisp tortilla chips to the salsa and fold gently for 30-60 seconds until coated. Cook only briefly: for softer chilaquiles, leave them 1 minute longer; for more crunch, serve immediately once coated.
7
Divide the chilaquiles between two plates. Top with the eggs, drizzle over the crema, and finish with queso fresco, sliced onion, and coriander. Serve right away, while the contrast between saucy and crisp is at its best.

Nutrition per serving

490 kcal

Calories

19g

Protein

44g

Carbs

27g

Fat

Fiber

Notes

•If you prefer more heat, add 1 small árbol chile to the salsa when simmering the guajillos.
•Day-old tortillas crisp better than very fresh ones.
•If Mexican crema is unavailable, use soured cream thinned with a little milk or water.
•Serve with refried beans or sliced avocado for a fuller breakfast.

Background

Chilaquiles are a classic Mexican breakfast dish with roots in the practical home cooking tradition of using up stale tortillas. The red version, made with a chile-tomato salsa, is especially common in central Mexico and is beloved for its balance of comfort, thrift, and bold flavour.

Love this recipe?

Get personalised AI-curated recipes, meal plans and smart shopping lists — free.

Download Gourmate – Free