Crispy tortillas simmered in a rich red chile sauce, topped with crema, avocado slices, and crumbled queso fresco, this comforting plate of chilaquiles rojos is layered with bold flavors and textures. The perfect balance of saucy, creamy, crunchy, and fresh, it's a go-to dish for slow mornings or anytime you need a satisfying bite.
Ingredients
For the Red Sauce
4 dried guajillo chiles, stemmed and seeded
2 dried arbol chiles (optional, for extra heat)
2 roma tomatoes, chopped
2 garlic cloves
1/4 white onion
1 cup chicken or vegetable broth
Salt to taste
For the Chilaquiles
6 corn tortillas, cut into wedges and lightly fried (or use thick-cut tortilla chips)
1 tablespoon neutral oil
1/2 cup cooked protein (chorizo, carnitas, shredded chicken, or crispy tofu)
For the Toppings
1/4 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1/2 cup queso fresco, crumbled
1/4 cup Mexican crema or sour cream
1 ripe avocado, sliced
Lime wedges
Instructions
Make the Red Sauce
Toast guajillo and arbol chiles in a dry skillet over medium heat until fragrant, about 1 to 2 minutes. Transfer to a bowl and cover with hot water to soften for 10 minutes.
In a blender, combine the softened chiles, tomatoes, garlic, onion, broth, and a pinch of salt. Blend until smooth.
Simmer the Sauce
Heat 1 tablespoon of oil in a large skillet over medium heat. Pour in the blended sauce and simmer for 5 to 7 minutes until slightly thickened and deep in color. Taste and adjust salt if needed.
Cook the Chilaquiles
Add the fried tortilla wedges to the skillet with the sauce, gently folding to coat. Let simmer for 2 to 3 minutes until the chips have softened slightly but still retain some crunch.
Top and Serve
Transfer to a serving plate and top with your cooked protein. Garnish with chopped onion, fresh cilantro, crumbled queso fresco, crema drizzles, and sliced avocado. Serve with lime wedges on the side.
