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Chilaquiles Rojos

Red Chilaquiles made with tortilla chips and a red sauce made from guajillo peppers. Perfect for brunch or any meal of the day.
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: brunch, chilaquiles, mexican food


Red Sauce

  • 6 guajillo peppers
  • 2 ancho peppers
  • 1/2 onion
  • 1 garlic clove
  • 1/4 tsp whole cumin can use ground
  • 2 cups water
  • salt to taste


  • 12 tortillas
  • 2 cups red sauce
  • 1/2 onion sliced
  • oil of choice


Red Sauce

  • Bring water, onion, and garlic to boil in a small sauce pan.
  • Remove stems and seeds from all peppers.
  • Once water comes to a boil, remove from heat and place peppers in the sauce pan. Leave peppers sitting in hot water for 10 minutes.
  • Add all contents from saucepan, cumin, and salt to blender and blend for 2 minutes.
  • Strain sauce in fine mesh sieve to remove non blended particles. This doesn't have to be perfect. You can leave some of the pulp in the sauce for a little more texture.


  • Cut tortillas into desired shape, traditionally these are cut intro triangles like tortilla chips.
  • Heat enough oil to cover bottom of large skillet or pan over medium heat. Once oil is hot add tortillas, working in batches as to not overcrowd pan. Salt to taste.
  • Place pan-fried tortilla chips on paper towel lined plate to drain excess oil. Keep pan over medium heat.
  • Add sauce to pan and simmer for 2 minutes. Add tortilla chips to sauce and stir until tortillas are completely covered in sauce. Once tortilla chips start to soften remove from heat.
  • Top with your favorite toppings.


Topping options:
  • Queso fresco
  • Chopped onion
  • Jalapenos
  • Sour Cream¬†
  • Radishes
  • Cilantro
  • Fried Eggs