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Chilaquales Recipe (Chilaquiles Rojos)
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5 from 2 votes

Chilaquiles Recipe (Chilaquiles Rojos)

This chilaquiles recipe is the ultimate Mexican style breakfast with corn tortillas tossed with zesty red sauce, topped with fried eggs, cheese and more.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Breakfast
Cuisine: Mexican
Keyword: recipe, spicy
Servings: 4
Calories: 279kcal


For the Ancho Chili Sauce

  • 2 ancho chili peppers
  • 1 tablespoon vegetable oil
  • 1/4 cup chopped white onion
  • 1/4 cup chopped red onion
  • 2 garlic cloves chopped
  • 1 small Roma tomato chopped
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • Salt and pepper to taste
  • 1 tablespoons honey
  • 15 ounce can tomato sauce


  • 6 corn tortillas
  • 1 cup canola oil or other neutral oil
  • Salt


  • Crumbled queso fresco
  • Diced tomato
  • Chopped jalapeno peppers
  • Sliced avocado
  • Chopped cilantro
  • 1-2 fried eggs


  • Make the ancho sauce first. Dry roast the ancho peppers on a hot pan about 1-2 minutes per side. The peppers will puff slightly and the skins will begin to turn red.
  • Set them into a large pot of boiling water and remove from heat. Let them soak covered in water for 30 minutes. Reserve the soaking liquid.
  • Remove the stems and coarsely chop the anchos. Add them to a food processor.
  • Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.
  • Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.
  • Add the vinegar, cumin, oregano and a bit of salt and pepper along with about 1 cup of the soaking liquid and honey. Process until it smooths out.
  • Press the sauce through a coarse strainer into a bowl. I use a wooden spoon to push it through.
  • Add it to a small bowl with the tomato sauce and stir it together.
  • For the tortillas, add the canola oil to a wide pot and heat to medium. Do not let it boil or smoke.
  • Slice the tortillas into 6 wedges and fry them in the oil in batches a couple minutes per side, until they begin to slightly brown.
  • Remove and drain them on a paper towel lined plate. Dash them with salt while they are hot.
  • Make the Chilaquiles – Add the ancho chili sauce to a wide pan and heat through.
  • Stir in the tortillas and coat each of them with the sauce.
  • Remove from heat. Top the chilaquiles with queso fresco, tomato, jalapeno, avocado, herbs, and a fried egg or 2. Enjoy!



Want to save some time? You can use your favorite brand of store bought corn tortilla chips. Just toss them in the sauce and skip the frying. Grab a bag from the store. 
Spice it Up. You can easily spice up your chilaquiles by using serrano peppers instead of jalapeno peppers, or by sprinkling the dish with spicy chili flakes. Too Spicy? Add a dollop of sour cream or Mexican crema to help.
Make it for Dinner. Add a protein to make a dinner of this. Ideas include shredded chicken, crumbled chorizo, crispy pork shoulder. Black beans are always a nice addition.


Calories: 279kcal | Carbohydrates: 43g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Sodium: 594mg | Potassium: 817mg | Fiber: 9g | Sugar: 17g | Vitamin A: 5225IU | Vitamin C: 17mg | Calcium: 64mg | Iron: 3mg