- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 240 ml
- 400 g
- 2 cloves
- 250 ml
- 1 tsp
- 120 ml
- 120 g
- 15 g
Process
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Cut the 12 corn tortillas into 6 wedges each. Heat 240 ml vegetable oil in a deep skillet over medium-high until a tortilla wedge sizzles on contact. Fry the wedges in batches for 2 to 3 minutes until golden and crisp, then drain on paper towels and sprinkle with a pinch of fine salt.
While the chips fry, toast the 6 guajillo chiles and 1 ancho chile in a dry skillet over medium heat for 30 to 40 seconds per side until fragrant. Do not let them darken or they turn bitter. Transfer to a bowl, cover with hot water and soak for 15 minutes.
Drain the soaked chiles and blend with 400 g chopped tomatoes, half of the white onion, 2 garlic cloves and 250 ml chicken broth until completely smooth, about 60 seconds.
Heat 1 tbsp vegetable oil in a wide pot over medium heat. Pour in the blended salsa through a fine sieve, pressing the solids, then simmer for 8 to 10 minutes, stirring, until it thickens enough to coat a spoon. Season with 1 tsp fine salt.
Add the fried tortilla chips to the pot and fold gently with a spatula so every chip is coated. Cook for 2 to 3 minutes only, until the chips soften slightly but still hold their shape.
Fry the 4 eggs in a lightly oiled nonstick pan over medium heat until the whites are set and the yolks still runny, about 3 minutes.
Divide the chilaquiles among 4 warm plates. Top each with a fried egg, then drizzle with 120 ml crema and scatter over 120 g crumbled queso fresco, the remaining thinly sliced white onion and cilantro leaves. Serve immediately with lime wedges.
Kitchen notes
Kitchen notes
- The most common mistake is soaking the chips too long: more than 3 minutes in the salsa turns them into mush. Add them only when you are ready to serve and pull the pot off the heat the moment they are coated.
- Toast the dried chiles briefly, not until they blacken. Burnt guajillo skins make the whole salsa bitter and there is no way to fix it afterwards.
- Fry the tortillas until they are properly crisp and golden, not pale. Underfried chips collapse instantly in the sauce, while fully fried ones keep a slight chew.
- If your salsa tastes flat, it usually needs more salt or a longer simmer to concentrate the tomatoes; a squeeze of lime at the end brightens it without masking the chiles.
Substitutions
- dried guajillo chiles→3 tbsp guajillo chile paste or 2 tbsp ancho chile powder plus 1 tsp smoked paprika
- crema→full-fat sour cream thinned with 1 tbsp milk
- queso fresco→feta or a mild crumbly white cheese
- chicken broth→vegetable broth for a vegetarian version
- fried eggs→shredded cooked chicken or sliced avocado for a meatless topping
Storage & reheating
Chilaquiles are best eaten straight away. If you must store them, keep the salsa and the fried chips separately in airtight containers in the fridge for up to 3 days; combine and reheat only what you will eat. Reheat the salsa in a saucepan over medium heat until bubbling, then fold in the chips for 1 to 2 minutes. Assembled chilaquiles do not freeze well because the tortillas disintegrate, but the salsa roja freezes beautifully for up to 3 months in a sealed container.
Gallery
FAQ
The questions we get asked most
Why did my chilaquiles turn into mush?
The chips absorbed too much liquid, which happens when they are underfried or left in the salsa too long. Fry the tortilla wedges until deeply golden and crisp, and fold them into the hot salsa for no more than 2 to 3 minutes right before serving. If you are holding them for guests, keep the salsa and chips separate and combine at the last moment.
Can I use store-bought tortilla chips instead of frying my own?
Yes, and it is a good shortcut. Use about 200 g of thick, sturdy restaurant-style chips, add them to the salsa off the heat and toss for 30 to 60 seconds only, since they soften faster than freshly fried ones. Thin chips break apart immediately, so choose the thickest you can find.
How do I make chilaquiles rojos less spicy?
The heat comes mostly from the guajillo and ancho chiles, so reduce the guajillos to 3 and increase the tomatoes to 500 g for a milder, sweeter sauce. Removing all the seeds and veins before soaking also cuts the bite significantly. Taste the blended salsa before simmering and adjust with a little more broth if it is too intense.
Can I make the salsa roja ahead of time?
Yes. The salsa keeps in an airtight container in the fridge for up to 4 days or in the freezer for 3 months. Reheat it in a saucepan over medium heat until it bubbles, then proceed with the chips. This makes the dish a genuine 10-minute breakfast on the day.
What is the difference between chilaquiles rojos and verdes?
Rojos are made with a red salsa of dried chiles and tomatoes, giving a smoky, slightly sweet and deep flavour. Verdes use tomatillos, green chiles and cilantro for a brighter, tangier sauce. The technique is identical, so you can swap the sauce and keep everything else the same.
How do I know when the chilaquiles are done?
The chips should be softened at the edges but still hold their shape when you lift one with tongs, and the salsa should cling to them rather than pool at the bottom of the pan. This takes only 2 to 3 minutes over medium heat. If liquid is collecting, raise the heat briefly to evaporate it.
Can I serve chilaquiles for dinner instead of breakfast?
Absolutely. In Mexico they are eaten at any meal. For dinner, top them with shredded chicken, steak or chorizo instead of eggs, and serve with refried beans on the side. The salsa and chip base stays exactly the same.
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