Chilaquiles Rojos

This Chilaquiles Rojos recipe is prepared with a flavorful sauce made with guajillo chiles, freshly fried corn tortillas, delicious Tropical Cotija Cheese, and Crema Mexicana for an authentic experience. And, of course, add fried or scrambled eggs and serve hot so the chips are both crispy and covered with the sauce.

Chilaquiles Rojos is a Mexican breakfast tradition, which consists of tortilla chips covered in a delicious sauce then topped with eggs or chicken, cream, cheese, and onion. Although it sounds simple, every ingredient is important; the sauce will give it a unique flavor, and the freshness of the rest of the ingredients will do the magic.


  • 3 Roma tomatoes
  • 2 guajillo chiles, stems and seeds removed
  • 1 medium yellow onion, chopped
  • 2 garlic cloves, peeled
  • 1 ½ teaspoons kosher salt
  • 10 Tropical Corn Tortillas
  • 1-quart vegetable oil for frying (960ml)
  • ½ cup Tropical Cotija Cheese
  • ¼ cup Tropical Crema Mexicana
  • ¼ cup diced red onion
  • ⅓ cup chopped cilantro
  • 1 medium avocado sliced
  • Eggs to serve


  1. In a medium saucepan, combine the chiles, onion, tomatoes, and garlic. Add enough water to cover the ingredients by about 1 inch. Bring to a boil over high heat.
  2. Boil until vegetables are tender, 10 to 15 minutes. Strain the mixture over a bowl and reserve ½ cup of the cooking liquid.
  3. Add the cooked chiles and vegetables, the ½ cup reserved cooking liquid, and salt to a blender container. Blend until very smooth.
  4. Cut the tortillas into quarters.
  5. Pour oil in a large skillet, covering the bottom by ½-inch. Heat the oil over medium until it reaches 350°F.
  6. Working in batches, fry the corn tortilla wedges until lightly golden brown, flipping and frying for about 30 seconds on each side. Transfer the chips with a slotted spoon to a paper towel-lined plate. Immediately sprinkle the chips lightly with salt.
  7. When all of the tortillas are fried, remove the skillet from the heat. Carefully empty the skillet of any oil.
  8. Return the skillet to medium heat. Add the blended sauce and stir occasionally until warm and just starting to steam. Add the fried tortilla chips and gently toss to coat in the red sauce without smashing them. Remove from heat.
  9. Top with Cotija Cheese, Crema Mexicana, red onion, cilantro, and avocado slices, and serve immediately from the skillet. Add a fried or scrambled egg to top each serving.

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