Red chilaquiles are a bright, crunchy Mexican breakfast classic: crisp tortilla triangles coated in a warm, smoky guajillo–tomato sauce, topped with a fried egg, crumbled cheese, chopped onion, and cilantro. They’re the kind of dish that’s forgiving, quick enough for a weekend brunch, and endlessly adaptable—perfect when you want something bold without complicated technique. If you like bold brunch flavors, try pairing this with other savory options like Big Mac–inspired wraps for a playful, multi-dish spread.
Why you’ll love this dish
This red chilaquiles recipe balances deep, toasty guajillo flavor with bright roasted tomato acidity and the crunch of freshly crisped tortillas. It’s:
- Fast: about 30–40 minutes from start to finish.
- Flexible: easy to make vegetarian by using vegetable bouillon.
- Crowd-friendly: scale up for family brunch or serve in smaller portions for tapas-style sharing.
“A perfect weekend plate—comforting, vibrant, and quick. The guajillo sauce tastes homemade without being fussy.” — a regular fan of this recipe
You’ll make it when you want something that feels special but doesn’t demand hours in the kitchen.
The cooking process explained
A quick overview so you know what to expect:
- Toast the guajillo chiles briefly to awaken their aroma.
- Roast tomatoes, onion, and garlic until blistered and soft for a deep, smoky base.
- Simmer the chiles and roasted vegetables with bouillon, then blend and strain for a smooth sauce.
- Crisp the tortilla triangles (baked or shallow-fried).
- Warm and season the sauce, toss the chips lightly in the sauce, top with a fried egg, cheese, onion, and cilantro, and serve immediately.
This sequence keeps texture optimal: sauce is hot and flavorful while chips remain at least partially crisp under the sauce and egg.
What you’ll need
- 2 guajillo chiles, stems and seeds removed (toast briefly)
- 4 Roma tomatoes, tops cut off
- 1/4 white onion (plus extra chopped onion to garnish)
- 2 garlic cloves
- 1 teaspoon chicken bouillon (or salt to taste; use vegetable bouillon for vegetarian)
- Water (just enough to simmer the chiles and tomatoes)
- 20 corn tortillas, cut into 8 triangles each
- Oil or cooking oil spray for baking, or 1–2 cups neutral oil (canola, vegetable) for shallow-frying
- Salt for seasoning
- Eggs — 1 fried egg per serving
- Cotija or feta cheese, crumbled
- Chopped cilantro for garnish
Notes and substitutions:
- Vegetarian: use vegetable bouillon or plain salt.
- If guajillos are unavailable, ancho chiles can work but will be milder and fruitier—reduce to one chile if you prefer less heat.
- For a lighter version, bake the chips with a light oil spray instead of frying.
Step-by-step instructions
- Toast the guajillos: Heat a dry skillet over medium heat. Toast each guajillo 10–20 seconds per side until aromatic but not blackened. Remove and set aside.
- Roast the vegetables: In the same skillet, lay Roma tomatoes cut-side down and cook until blistered and soft, about 5–8 minutes. Add the 1/4 onion and garlic cloves to the skillet and roast until softened and slightly charred in spots.
- Simmer the sauce base: Put toasted chiles, roasted tomatoes, onion, and garlic into a pot. Add just enough water to cover the ingredients and stir in the chicken (or vegetable) bouillon. Bring to a gentle simmer and cook 8–10 minutes so flavors meld.
- Blend and strain: Transfer the mixture to a blender and purée until smooth. Push the sauce through a fine-mesh sieve into a bowl to remove skins and chile bits for a velvety texture.
- Crisp the tortillas: Preheat oven to 400°F (200°C) if baking. Arrange tortilla triangles on baking sheets, spray lightly with oil, and bake 10–15 minutes until crisp and lightly golden. Alternatively, shallow-fry in 1–2 cups neutral oil in batches until golden, then drain on paper towels and salt lightly.
- Warm and season the sauce: Return the strained sauce to the pot and simmer gently for 3–5 minutes. Taste and adjust salt (or more bouillon) as needed. If sauce is too thick, add a splash of water to loosen.
- Toss chips with sauce: In a wide skillet, add a single layer of chips and spoon warm sauce over them—toss gently so chips are coated but still retain some crunch. Work in batches if serving multiple plates. Serve the tossed chips immediately.
- Fry the eggs: In a nonstick pan, fry eggs sunny-side up or to your preferred doneness. Season with salt.
- Plate and garnish: Place sauced chips on each plate. Top with a fried egg, sprinkle crumbled Cotija or feta, scatter chopped white onion and cilantro, and serve hot.
Timing tips: Cook eggs just before plating so yolks are runny and warm; toss chips and sauce only a minute or two before plating to preserve texture.
How to plate and pair
- Single-plate idea: Spoon sauced chips in a shallow mound, top with the egg, and sprinkle cheese, onion, and cilantro.
- Family style: Serve sauce in a warm pot and chips in a basket; let guests assemble to keep chips crisper.
- Drink pairings: A bright Mexican lager, fresh horchata, or a tart paloma cuts through the richness.
- For heartier brunch spreads, serve with sliced fruit, refried beans, and thinly sliced uncured beef salami for a salty charcuterie contrast.
Storage and reheating tips
- Chill quickly: Refrigerate leftovers within 2 hours in shallow airtight containers.
- Separate components: Store leftover sauce separately from the chips—sauced chips will soften quickly in the fridge. Sauce keeps 3–4 days refrigerated. Chips keep 2–3 days in an airtight container at room temperature; they’ll lose peak crispness but can be revived.
- Reheating sauce: Warm sauce gently on the stove over low heat, stirring occasionally. Don’t boil—it can taste flat if overcooked.
- Re-crisping chips: Spread chips on a baking sheet and re-crisp at 375°F (190°C) for 5–7 minutes. Toss with warm sauce just before serving.
- Eggs: Cook fresh eggs to top reheated chilaquiles; reheating cooked eggs can make yolks rubbery.
- Freezing: Sauce can be frozen in freezer-safe containers up to 3 months. Thaw in the fridge overnight and reheat slowly.
Pro chef tips
- Don’t over-toast chiles: brief toasting intensifies flavor; charring makes them bitter.
- Remove seeds and stems: this controls heat and yields a smoother sauce. For extra smoothness, strain twice.
- Control texture: If the sauce is too thin, simmer uncovered to reduce; if too thick, whisk in small amounts of hot water.
- Oil temperature for frying: keep oil at 350–375°F (175–190°C) for crisp, non-greasy chips. Fry in small batches so oil temperature remains steady.
- Balancing salt: Bouillon is salty—start with 1 teaspoon and add more after blending and straining.
- Make-ahead shortcut: Roast and simmer the sauce the day before. Reheat and crisp tortillas just before serving.
Creative twists
- Green version: Swap guajillo and tomatoes for roasted tomatillos and serranos for chilaquiles verdes.
- Chicken chilaquiles: Stir shredded rotisserie chicken into the warm sauce before tossing chips for a filling main.
- Vegan: Use vegetable bouillon, skip the egg, and top with sliced avocado and vegan queso.
- Spicy kick: Add a small chipotle or an extra chile de árbol when blending for smoky heat.
- Baked casserole: Layer chips, sauce, shredded cheese, and bake until bubbly for chilaquiles casserole—finish with fresh toppings.
Common questions
Q: How long does this recipe take from start to finish?
A: Plan on 30–40 minutes. Toasting, roasting, simmering, and baking (or frying) the tortillas are the main time blocks.
Q: Can I use store-bought salsa instead of making the guajillo sauce?
A: Yes, in a pinch—but homemade guajillo sauce has a deeper, toasted chile flavor that’s hard to replicate with jarred salsa. If using store-bought, choose a fresh, smooth red salsa and warm it gently before tossing with chips.
Q: How many servings does this recipe make?
A: With 20 tortillas cut into 8 triangles and one egg per serving, this typically serves 3–4 people as a main for brunch (depending on appetite).
Q: Can I make chilaquiles ahead for a party?
A: Make the sauce ahead and keep it warm. Crisp tortillas just before guests arrive and toss them with sauce in small batches to retain crunch. Avoid tossing everything too early.
Q: Is it safe to reheat chilaquiles with the egg on top?
A: Not recommended if the egg has a runny yolk—reheat the sauce and chips separately, then cook fresh eggs to top each plate for best texture and food safety.
If you have more questions about ingredients, technique, or serving ideas, ask and I’ll tailor tips to your kitchen and schedule.
Red Chilaquiles
Ingredients
For the sauce
- 2 pieces guajillo chiles, stems and seeds removed Toast briefly
- 4 pieces Roma tomatoes, tops cut off Roast until blistered
- 1/4 piece white onion Plus extra chopped onion to garnish
- 2 cloves garlic Roast until softened
- 1 teaspoon chicken bouillon Substitute with vegetable bouillon for vegetarian option
- Water Just enough to simmer the chiles and tomatoes
For the chilaquiles
- 20 pieces corn tortillas, cut into 8 triangles each
- Oil for cooking Cooking oil spray for baking, or 1–2 cups neutral oil for shallow-frying
- Salt For seasoning
- 1 piece fried egg Per serving
- Cotija or feta cheese Crumbled, for topping
- Chopped cilantro For garnish
Instructions
Preparation
- Toast the guajillos: Heat a dry skillet over medium heat. Toast each guajillo for 10–20 seconds per side until aromatic but not blackened. Remove and set aside.
- Roast the vegetables: In the same skillet, lay Roma tomatoes cut-side down and cook until blistered and soft, about 5–8 minutes. Add the 1/4 onion and garlic cloves to the skillet and roast until softened and slightly charred in spots.
- Simmer the sauce base: Put toasted chiles, roasted tomatoes, onion, and garlic into a pot. Add just enough water to cover the ingredients and stir in the chicken (or vegetable) bouillon. Bring to a gentle simmer and cook for 8–10 minutes so flavors meld.
- Blend and strain: Transfer the mixture to a blender and purée until smooth. Push the sauce through a fine-mesh sieve into a bowl to remove skins and chile bits for a velvety texture.
Cooking
- Crisp the tortillas: Preheat oven to 400°F (200°C) if baking. Arrange tortilla triangles on baking sheets, spray lightly with oil, and bake for 10–15 minutes until crisp and lightly golden. Alternatively, shallow-fry in 1–2 cups neutral oil in batches until golden, then drain on paper towels and salt lightly.
- Warm and season the sauce: Return the strained sauce to the pot and simmer gently for 3–5 minutes. Taste and adjust salt (or more bouillon) as needed. If the sauce is too thick, add a splash of water to loosen.
- Toss chips with sauce: In a wide skillet, add a single layer of chips and spoon warm sauce over them—toss gently so chips are coated but still retain some crunch. Work in batches if serving multiple plates.
- Fry the eggs: In a nonstick pan, fry eggs sunny-side up or to your preferred doneness. Season with salt.
Serving
- Plate and garnish: Place sauced chips on each plate. Top with a fried egg, sprinkle with crumbled Cotija or feta, scatter chopped white onion and cilantro, and serve hot.