Name: Red Chilaquiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 pieces Corn tortillas, cut into wedges; 0.5 cup Vegetable oil for frying; 4 medium Roma tomatoes; 3 pieces Guajillo chilies, stemmed and seeded; 2 cloves Garlic cloves; 0.5 medium White onion, chopped; 1 cup Chicken or vegetable broth; 1 teaspoon Salt; 4 large Eggs; 0.5 cup Queso Fresco or Cotija; 0.25 cup Mexican Crema; 0.25 cup Fresh Cilantro, chopped; 1 large Avocado, sliced

"Experience the ultimate Mexican comfort food with our authentic Red Chilaquiles. Crispy corn tortillas are tossed in a vibrant, smoky guajillo and tomato salsa, then topped with salty cotija, cooling crema, and a perfectly fried egg."

Ingredients

Qty	Item
12 pieces 12 pieces	Corn tortillas, cut into wedges
0.5 cup 120 ml	Vegetable oil for frying
4 medium 400 g	Roma tomatoes
3 pieces 3 pieces	Guajillo chilies, stemmed and seeded
2 cloves 2 cloves	Garlic cloves
0.5 medium 100 g	White onion, chopped
1 cup 240 ml	Chicken or vegetable broth
1 teaspoon 5 g	Salt
4 large 4 large	Eggs
0.5 cup 60 g	Queso Fresco or Cotija
0.25 cup 60 ml	Mexican Crema
0.25 cup 15 g	Fresh Cilantro, chopped
1 large 1 large	Avocado, sliced

How to Make Red Chilaquiles

Heat 1/2 inch of oil in a large skillet over medium-high heat. Fry the tortilla wedges in small batches until golden brown and crispy. Drain on paper towels and season immediately with a pinch of salt.

Place tomatoes, onion, and garlic in a dry skillet over medium-high heat. Roast until slightly charred on all sides. Meanwhile, soak the guajillo chilies in hot water for 10 minutes until softened.

Transfer the roasted vegetables and softened chilies into a blender. Add a splash of the chili soaking water and blend until completely smooth.

Wipe out the skillet and heat 1 tablespoon of oil. Pour the blended salsa into the pan and simmer for 5-8 minutes until the sauce thickens and the color deepens. Stir in the broth and season with salt.

Gently fold the fried tortilla chips into the simmering salsa. Cook for 1-2 minutes, tossing carefully to ensure they are coated but still retain some crunch.

In a separate non-stick skillet, fry the eggs to your preference (sunny-side up or over-easy is traditional).

Divide the chilaquiles among four plates. Top each serving with a fried egg, crumbled cheese, a drizzle of crema, fresh cilantro, and avocado slices. Serve immediately.

·
Use day-old tortillas as they have less moisture and fry up much crispier than fresh ones.
·
If you prefer your chilaquiles softer, let the chips simmer in the sauce for an extra 2 minutes.
·
To save time, you can use high-quality, thick store-bought tortilla chips, but avoid thin 'cantina' style chips as they will turn to mush.
·
Add a chipotle pepper in adobo to the blender for an extra smoky kick of heat.

Frequently Asked Questions

Can I make the salsa ahead of time?

Absolutely. The red salsa can be made up to 3 days in advance and stored in the refrigerator. Just reheat it in a pan before adding the chips.

Is this dish very spicy?

Guajillo chilies are relatively mild and provide more flavor than heat. If you want it spicier, add 1-2 serrano peppers to the roasting step.

Can I make this vegan?

Yes! Use vegetable broth, skip the eggs, and use a vegan cashew-based crema and almond-based feta or vegan queso fresco.

What is the best way to reheat leftovers?

Chilaquiles are best eaten fresh as the chips become soggy over time. If you must reheat them, use an oven or air fryer to try and regain some texture, but the microwave will result in a soft, porridge-like consistency.

Video Tutorials

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Step-by-Step Visual Guide

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