Red Chilaquiles

Name: Red Chilaquiles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: mexicana
Ingredients: 7 oz corn tortilla chips; 1.1 lb ripe tomatoes; 1 oz guajillo chiles; 2 pieces chile de arbol; 1 cup white onion; 2 cloves garlic; 1 cup vegetable broth or water; 2 tbsp vegetable oil; 1 tsp salt; 1 tsp dried oregano; 1/2 cup Mexican crema; 3.5 oz queso fresco; 1/4 cup fresh cilantro

Traditional red chilaquiles with crispy tortilla chips coated in a tomato-chile sauce, finished with crema, fresh cheese, and onion. A classic, comforting, and instantly recognizable Mexican breakfast.

20 minPrep

20 minCook

40 minTotal

4Servings

VegetarianGluten-Free

Ingredients

Adjust servings

200 g corn tortilla chips (without sazonar, of maíz)
500 g ripe tomatoes (approx. 4 medium)
25 g guajillo chiles (without stalk ni semillas, approx. 3 pieces)
2 pzas chile de arbol (dry, optional for more picante)
140 g white onion (the mitad for the sauce and the mitad en pluma for servir)
2 cloves garlic (pelados)
250 ml vegetable broth or water (for licuar the sauce)
30 ml vegetable oil (for frying the sauce)
6 g salt (or to taste)
1 g dried oregano (lightly crushed)
120 ml Mexican crema (for servir)
100 g queso fresco (desmoronado)
15 g fresh cilantro (chopped, for terminar)

Nutrition facts

per serving

360 kcal

Calories

8 g

Protein

33 g

Carbs

22 g

Fat

4 g

Fiber

29 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Bring enough water to a boil in a saucepan. Add the tomatoes, guajillo chiles, chile de arbol, half of the white onion, and the garlic cloves. Cook over medium heat for 8 to 10 minutes, until the tomatoes are soft and the chiles are hydrated.
2
Drain the tomatoes, chiles, onion, and garlic. Blend them with the vegetable broth or water and salt until smooth.
3
Heat a large skillet over medium heat and add the vegetable oil. Pour in the strained sauce and cook for 8 minutes, stirring occasionally, until slightly thickened. Add the dried oregano and adjust salt if needed.
4
Add the corn tortilla chips to the skillet and toss gently for 1 to 2 minutes so they are well coated without losing all their texture. If you prefer to refresh their crunch before mixing, spread them on a sheet pan and warm for 3 minutes at 350°F / 175°C.
5
Divide the chilaquiles immediately among plates. Finish with the remaining sliced white onion, Mexican crema, crumbled queso fresco, and chopped fresh cilantro.
6
Serve right away to enjoy the contrast of the hot sauce, still-firm chips, crema, cheese, and fresh onion.

Chef tips

For a traditional texture, do not leave the chips in the sauce too long: they should soften slightly but still hold their shape. Use sturdy corn tortilla chips so they do not break apart while tossing.

Substitutions

You can substitute queso fresco with mild cotija for a saltier finish. Mexican crema can be replaced with a light sour cream. If you do not have vegetable broth, use water.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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