Mexican Red Chilaquiles – Chilaquiles Rojos

Mexican Red Chilaquiles


  • 4 Guajillo Chile Peppers
  • 7 Roma Tomatoes
  • 1/2 Medium White Onion
  • 3 Garlic Cloves, peeled
  • 3 Árbol Chile Peppers
  • 1 Cup Chicken Broth (or 1 Cup Hot Water (reserved from soaking the guajillo chiles) with 2 Tablespoons Chicken Bouillon Powder)
  • Vegetable Oil, for frying
  • 16 Corn Tortillas, preferably somewhat dry and stale
  • Salt, to taste


  • Sour Cream, to taste
  • 1/2 Medium White Onion, thinly sliced
  • Fresh Cilantro, coarsely chopped, to taste
  • Queso Fresco, to taste (or substitute Feta or a similar crumbly cheese)
  • 1 Avocado, pitted, sliced and peeled


Since guajillo chiles are dried chile peppers, you’ll need to soak them in hot water for 10 to 15 minutes so they’ll soften. Remove (reserving the hot soak water if using chicken bouillon powder instead of chicken broth). Remove the stems and seeds.

Mexican Red Chilaquiles 2

Roast the tomatoes, onion, garlic, and árbol chile peppers on a comal (griddle) set over medium-low heat.

Mexican Red Chilaquiles 3

Remove from heat and allow to cool.

Mexican Red Chilaquiles 4

Place the garlic, árbol chile peppers, onion, 2 tomatoes, and the guajillo chile peppers in a blender.

Mexican Red Chilaquiles 5

Blend until smooth. Add another 3 tomatoes.

Mexican Red Chilaquiles 6

Blend, then add the remaining 2 tomatoes and blend again until smooth.

Mexican Red Chilaquiles 7

Add a tablespoon of vegetable oil to a medium-sized pot set over medium-low heat. Pour the red sauce into the pot.

Mexican Red Chilaquiles 8

Add the chicken broth (or chicken bouillon powder dissolved in soak water), stirring to combine, and bring to a boil. Reduce heat to low, cover, and simmer while you make the tortilla chips.

Cut the tortillas in half, and each half into thirds, forming triangles.

Mexican Red Chilaquiles 9

Pour 2/3 to 1 cup of vegetable oil into a large skillet and set over medium-high heat. When hot, add enough tortilla triangles to cover the bottom of the skillet. The oil will start bubbling a lot once you add the tortilla triangles.

Mexican Red Chilaquiles 10

After about 30 seconds, flip the tortilla triangles to fry the other side for another 30 seconds or so. The oil will be less bubbly at this point and the chips will be a light golden color.

Mexican Red Chilaquiles 11

Remove chips from the oil and drain on a plate lined with paper towels. Lightly season with salt.

Mexican Red Chilaquiles 12

Repeat frying steps until all your tortilla triangles have been fried and lightly seasoned with salt.

Mexican Red Chilaquiles 13

At this point, your red sauce should have reduced a bit (not too thick and not too thin). Season to taste with salt.

Mexican Red Chilaquiles 14

Add the tortilla chips to the sauce.

Mexican Red Chilaquiles 15

Stir to thoroughly combine the chips with the sauce. The chips should be well-coated with sauce.

Mexican Red Chilaquiles 16

Immediately serve and top with sour cream, sliced onion, chopped cilantro, crumbled queso fresco, and sliced avocado, or garnish as desired. Note: For added protein, top your red chilaquiles with shredded chicken, or serve fried eggs on the side.

¡Buen Provecho!

Recipe Posted by Lindsay

One Response to “Mexican Red Chilaquiles – Chilaquiles Rojos”

  1. […] Chilaquiles […]

Leave a Reply (Will be Moderated)

You must be logged in to post a comment.