Chilaquiles Rojos

Enjoy Mexican flavors for breakfast with these Chilaquiles Rojos (red chilaquiles). You just need tortilla chips, red sauce and a fried egg!

Course Breakfast

Cuisine Mexican

Prep Time 15

Cook Time 30

Soaking Time 30

Total Time 1 15

Servings servings

Calories 351kcal

Heat a grill over medium heat and roast the tomatoes and onion until charred and softened. Remove and let cool.
Remove the stems and seeds from the guajillo chilies.
Cover the guajillo chilies in boiling water and let sit 30 minutes to soften. **Do not discard the soaking liquid.
Combine the chilies, roasted tomatoes, onion, garlic, salt and spices to a blender and pulse until smooth. Taste and add more salt if needed, keeping in mind that the chips will likely have salt on them as well.
Heat a skillet over medium heat and add the chips.
Pour the sauce over the top and mix very gently with tongs to coat the chips in the sauce.
Remove and serve topped with cilantro, queso fresco, crema, sliced radishes and fresh lime juice. Top with a fried egg if desired.

While I highly recommend making the homemade red sauce in this recipe, in a pinch, you can use store-bought red enchilada sauce.
Be sure to use thick cut tortilla chips. The chips will soak up the sauce and soften a little. If you use thin chips, your chilaquiles will just be soggy.
If you have extra time, feel free to fry your own tortilla chips. This is a great way to use leftover or stale tortillas.
I like my chips to maintain a little crunch, so I don't let them simmer for very long in the sauce. If you like them softer, just simmer them for longer.
If you can’t find guajillo chilies, you can substitute with ancho chilies which are dried poblano peppers.
Don’t throw out the liquid the guajillo chilies soaked in. This adds amazing flavor to the red sauce.
If you don’t have a blender, you can also use a food processor to make the red sauce.