If you live in Guadalajara, Mexico, chances are you don’t eat a lot of chilaquiles. This is because they are a dish known as “Chilaquiles Rojos,” which is the local version of eggs and potatoes, with a side of tortillas. They can be found in every corner of the city.

Chilaquiles Rojos- Guadalajara Style | In this blog post I will show you how to make chilaquiles Rojos- Guadalajara Style, a typical dish from central Mexico, but with a pinch of Guadalajara flavor. If you are looking for chilaquiles in Guadalajara, then you’re most likely looking for chilaquiles rojos, or red chilaquiles. The red color is because of the red chili sauce that is used to top the chilaquiles. It is a garnish that is usually…

Chilaquiles Rojos- Guadalajara Style | is a blog about food, life, and travel. I am a single mother of two, who moved to Mexico City from Guadalajara, Mexico. I lived the life of a ganga (gourmet foodie) growing up in Mexico City, and my cooking skills have taken me all over the world. I discovered, the pleasure of cooking on the weekends for my friends, family, and neighbors, and I slowly became a weekend cook. I am now a full time cook, and love it.

Baked tortilla chips with a delicious red sauce, crumbly cheese, and a fried egg on top.

Chilaquiles Rojos (Red Chilaquiles) are a traditional breakfast meal in Southern Mexico, particularly in Guadalajara, where my husband’s family originates. I made it a point to sample all of Guadalajara’s local cuisine when we were there this past summer. Chilaquiles, Carne en Su Jugo, Posole, Jericallas, and Tortas Ahogadas were among the dishes. It seems that I still need to come up with a tortas recipe!

While the most of the local foods I had were excellent, the Chilaquiles left me wanting more. We also went to a restaurant renowned for its chilaquiles. I had great hopes since whatever my Mother-in-Law prepares is incredible!

Overhead view of chilaquiles in a skillet with cilantro on the side and a pink glass of water.

So I started out on a quest to create tasty chilaquiles that were both healthy and simpler to prepare by baking tortilla chips rather than frying them. When my first attempt came out wonderful and the technique of baking the chips worked flawlessly, I was overjoyed!

See how to make Chilaquiles Rojos in the video below.

Tortilla Chips: How to Bake Them

Cut the tortillas into tiny pieces and put them on a baking sheet that has been thoroughly oiled. I coated the whole sheet pan with a pastry brush soaked in oil. The secret to crisp baked chips is to make sure they’re coated with oil.

Place the tortilla triangles on the baking sheet, careful not to overlap them, and spritz or brush the tops with cooking oil spray.

Baked tortilla chips on a baking sheet sprinkled with salt.

Bake for 15 minutes at 400°F, then remove and season with salt while still warm.

How to Make Rojo Sauce (Red Sauce)

With the addition of tomato, the sauce is quite similar to my Homemade Enchilada Sauce. Because my kids would be eating them, I didn’t make the Rojo Sauce hot. If you want a spicier sauce, add some chile de arbol to the saucepan while everything else is cooking.

Guajillo Chiles, combined with entire roma tomatoes, garlic, and white onion, form the basis of the red sauce, which is somewhat spicy. Combine all of the ingredients in a small sauce pot with chicken bouillon or veggie broth if you’re vegan. Bring to a moderate boil, then reduce to a low heat and cook for 10 minutes.

Chilaquiles Rojos in a skillet.

Remove all of the ingredients using a slotted spoon and put them in a blender. Blend until you have a smooth sauce. If the sauce is too thick, thin it down with a little water.

Putting the Chilaquiles Together

In a pan, combine the blended red sauce with a little oil and heat to a gentle simmer. Toss in the tortilla chips and toss to coat. If necessary, cover the pan with a lid for a minute to let the chips soften. It’s important to keep the chips from becoming too mushy.

Serve immediately with onion, cilantro, and cotija or even feta cheese crumbles. A fried egg, refried beans, and even carne asada are excellent additions for a full dinner!

Chilaquiles Rojos topped with fried egg and pieces of carne asada on top.

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Overhead view of chilaquiles in a skillet with cilantro on the side and a pink glass of water.

Chilaquiles Rojos

Renee Fuentes is a model and actress.

Baked tortilla chips with a delicious red sauce, crumbly cheese, and a fried egg on top.

Time to Prepare: 10 minutes

30 minutes to prepare

Breakfast and Main Course

Mexican cuisine

Instructions 

Sauce Rojo (Red)

  • Fill a sauce pot halfway with water and add the tomatoes, chiles, onion, and garlic. Cover and bring to a gentle boil, then reduce to a low heat and let the chiles soften for approximately 10 minutes. Add a chile de arbol to the saucepan for a hotter variation.

  • Remove the ingredients from the sauce pan with a slotted spoon and put them in a blender with a teaspoon of chicken bouillon. Vegans should use vegetable broth. Blend until you have a smooth sauce. If the sauce is too thick, thin it down with a little water.

Tortilla Chips in the Oven

  • Cut the tortillas into 8 tiny triangles and put them on a baking sheet that has been thoroughly oiled. I coated the whole sheet pan with a pastry brush soaked in oil. The secret to crisp baked chips is to make sure they’re coated with oil.

  • Place the tortilla triangles on the baking sheet, careful not to overlap them, and spritz or brush the tops with cooking oil spray. Bake for 15 minutes at 400°F, then remove and season with salt while still warm.

Putting the Chilaquiles Together

  • In a pan with a little oil, combine the blended red sauce and bring to a gentle simmer. Toss in the tortilla chips and toss to coat. If necessary, cover the pan with a lid for a minute to let the chips soften. It’s important to keep the chips from becoming too mushy.

  • Serve immediately with onion, cilantro, and cotija or even feta cheese crumbles. A fried egg, refried beans, and even carne asada are excellent additions for a full dinner!

Notes

This recipe serves 4 people with approximately 6 tortillas each. If served with additional things like as beans or protein, 3-4 tortillas per person should enough. Sauce may be kept in the fridge for up to a week. The chips and red sauce may be made ahead of time and assembled just before serving. Per serving, I used approximately 3 oz of red sauce. To make the red sauce more spicy, add a couple of chile de arbol and cook with the rest of the ingredients.

 

Chilaquiles are the Mexican version of an omelet, and can be made with a wide variety of fillings. Chilaquiles rojos – the most common type sold at Mexican restaurants – are made with corn tortillas and spicy red sauce. The red sauce, chile colorado, is made from crushed chiles and occasionally other ingredients, depending on the restaurant. The sauce is then poured over the chilaquiles and allowed to sit for a few minutes before serving. Chilaquiles rojos are eaten as a breakfast dish, but they can also be served as an appetizer or as a side dish to accompany other dishes.. Read more about chilaquiles rojos con huevo recipe and let us know what you think.

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