Chilaquiles Rojas

  • Servings: 4
  • Print

This is a hearty, comforting breakfast, or brunch recipe that takes me back to our trip to Mexico. The sauce is amazing and so easy to make.  I like to top this with cheese and a little Mexican crema before serving.  Definitely, a family favorite!


  • 4 Roma tomatoes
  • 3 guajillo chili peppers, seeds and stems removed
  • 1 Chile de arbol*
  • ½ tsp. epazote
  • 6 garlic cloves, divided
  • ½ yellow onion,
  • 10 corn tortillas, cut into triangle chip shapes**
  • 1 Tbsp. chicken bouillon
  • ½ cup cooking oil
  • 8 large eggs
  • ½ cup crumbled Queso fresco
  • Mexican Crema (optional)

Directions: (Please read “NOTES” prior to cooking)

  1. To a medium sauce pot add tomatoes, guajillo peppers, Chile de arbol.  Cover with water and bring to a boil.  Once boiling, turn the heat to medium and simmer for about 10 min., or until peppers are softened.
  2. Once the chilies and tomatoes have cooked, do not drain, remove the vegetables, and place them into a blender with 4 garlic cloves, onion, epazote, and 1/3 cup of reserved water. Blend until smooth.
  3. Drain the sauce pot of all remaining water and put the blended ingredients back in the saucepot.  Simmer 10 to 15 minutes to reduce the sauce. 
  4. While the sauce is simmering, add the cooking oil to a skillet and heat to medium high.  Add the tortilla triangles and fry until crisp, about 2 to 3 minutes.  Remove cooked chips to a paper towel lined plate, keep warm. (If using premade chips, disregard this step and move on to the next.
  5. When the sauce is thickened.  Fry your eggs the way you like them. 
  6. Quickly, toss the tortilla chips in the sauce and stir to coat.  Plate the chips and top with fried eggs and queso fresco cheese. Serve immediately.


For best results, serve this as soon as you toss the chips because the longer the chips sit in the sauce, the softer it gets.

*If you can’t tolerate spicy food, leave the Arbol Chile out.  If you like spicy food, you can add 2 arbols to heat things up.

**I have had leftover tortillas chips from a take-out order, and I used those leftovers chips.  You can also use premade tortilla chips, but remember they are salted, so adjust your sauce seasonings accordingly.

Corn tortillas cut into triangles

One thought on “Chilaquiles Rojas

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s