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Loading...Chilaquiles rojos are a beloved Mexican breakfast of crispy corn tortilla pieces gently simmered in a smoky red chile sauce, then crowned with eggs and fresh toppings. This version builds the sauce from toasted dried chiles for deep, earthy flavor balanced with a bright finish of crema, avocado, and cilantro.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 480 kcalCalories
- 24 gFat
- 7 gSaturated Fat
- 48 gCarbs
- 8 gFiber
- 4 gSugar
- 17 gProtein
- 620 mgSodium
- 620 mgPotassium
- 180 mgCalcium
- 3.5 mgIron
- 22 mgVitamin C
- 130 mcgVitamin A
Ingredients
For the Red Chile Sauce
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 medium Roma tomatoes, halved
- 1/2 white onion, roughly chopped
- 2 garlic cloves, peeled
- 2 cups chicken broth
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon kosher salt
For the Skillet
- 8 corn tortillas, cut into 8 wedges each and lightly fried until crisp (or 6 cups sturdy tortilla chips)
- 2 tablespoons vegetable oil, divided
- 4 large eggs
- 1/2 cup crumbled queso fresco
- 1/4 cup Mexican crema or sour cream
- 1/4 small red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, sliced
- Lime wedges, for serving
Directions
- Toast the dried chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant, watching carefully so they do not burn. Transfer to a heatproof bowl, cover with hot water, and soak for 10 minutes until softened.
- Drain the chiles and place them in a blender with the tomatoes, onion, garlic, chicken broth, oregano, and salt. Blend on high until completely smooth, about 1 minute.
- Strain the sauce through a fine-mesh sieve into a bowl, pressing firmly to extract every drop of flavor; discard the solids. Heat 1 tablespoon of the oil in a large skillet over medium heat and pour in the strained sauce.
- Simmer the sauce for 8 to 10 minutes, stirring occasionally, until it thickens slightly and darkens to a deep brick red. Taste and adjust the salt.
- Add the fried tortilla wedges to the skillet and gently fold for 1 to 2 minutes so each piece is coated but still crisp; do not overmix or the chips will turn to mush.
- While the tortillas warm, heat the remaining 1 tablespoon oil in a separate nonstick skillet over medium heat and fry the eggs sunny-side up until the whites are set and the yolks stay runny.
- Divide the sauced tortillas among four shallow bowls or plates, then immediately top each portion with a fried egg.
- Finish with crumbled queso fresco, a drizzle of crema, diced red onion, chopped cilantro, and avocado slices. Serve right away with lime wedges for squeezing over the top.
Cook’s Notes
- For a richer, slightly sweet undertone, blend about 10 g of Mexican chocolate into the sauce along with the chiles.
- Use sturdy, freshly fried tortilla triangles rather than thin commercial chips so they hold their texture in the sauce longer.
- Chilaquiles must be served immediately; the chips continue to soften and the dish loses its signature contrast after a few minutes.
- For a heartier meal, stir in 1 cup shredded rotisserie chicken or crumbled cooked chorizo just before adding the tortillas.
- Add an arbol chile to the soaking mix if you want more pronounced heat, or reduce the ancho and add more guajillo for a milder, fruitier sauce.
