Red Chilaquiles Taco Recipe (How to Cook Mexican Chilaquiles Rojos for Breakfast)

Ingredients

• 2 pieces Dried Guajillo Chilies (lightly toasted)
• 1 piece Dried Chile de Árbol (or Puya) (lightly toasted; adds heat)
• 3 pieces Dried Arbol Chilies (lightly toasted; adds depth)
• 1 piece Medium Onion (peeled and quartered for charring)
• 3 pieces Ripe Tomatoes (medium, quartered for charring)
• 4 pieces Garlic Cloves (peeled, lightly charred)
• 2 cups Water (for blending sauce)
• 1 tsp Salt (adjust to taste)
• 8 pieces Corn Tortillas (cut into quarters for chips)
• 1 cup Vegetable Oil (for frying chips)
• 4 pieces Large Eggs (fried sunny‑side up)
• cup Queso Fresco (crumbled, for topping)
• 0.25 cup Mexican Crema (for drizzling)
• 0.25 cup Fresh Cilantro (chopped, for garnish)
• 1 cup Cooked Chicken (optional) (shredded, adds protein)
• 0.5 cup Black Beans (optional) (cooked, rinsed)
• 1 piece Avocado (optional) (sliced)

Instructions

1. Toast Dried Chilies

   Heat the carbon steel skillet over medium‑high heat. Add the guajillo, arbol, and puya chilies and toast lightly, shaking the pan constantly, until they become fragrant and slightly darkened (about 2‑3 minutes). Remove and set aside.

   Time: PT5M

   Temperature: Medium‑high

2. Char Vegetables

   In the same skillet, add a thin drizzle of oil. Add the quartered onion, tomatoes, and garlic cloves. Char them, turning occasionally, until the onion is softened and the tomatoes develop a nice blackened edge (about 6‑8 minutes). Remove and set aside.

   Time: PT8M

   Temperature: Medium‑high

3. Blend the Sauce

   Place the toasted chilies, charred onion, tomatoes, garlic, and 2 cups of water into the blender. Blend on high for about 1 minute until the mixture is very smooth. Add 1 tsp salt and pulse a few more times.

   Time: PT5M

4. Simmer the Chili Sauce

   Return the blended sauce to the skillet, bring to a gentle boil, then reduce to a simmer. Cook uncovered for 12‑15 minutes, stirring occasionally, until the sauce thickens slightly and the raw flavors disappear.

   Time: PT15M

   Temperature: Medium

5. Prepare Tortilla Chips

   While the sauce simmers, cut each corn tortilla into quarters. Heat 1 cup vegetable oil in a clean skillet over medium‑high heat (about 350°F). Fry the tortilla pieces in batches, stirring gently, until golden and crisp (1½‑2 minutes per batch). Remove with a slotted spoon, drain on paper towels, and sprinkle lightly with salt.

   Time: PT10M

   Temperature: 350°F

6. Fry the Eggs

   Wipe the skillet clean, add a teaspoon of oil, and lower the heat to medium. Crack the eggs one at a time and fry sunny‑side up until the whites are set but the yolk is still runny, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

7. Combine Chips and Sauce

   Return the simmered sauce to low heat. Add the fried tortilla chips (reserve a few for garnish) and toss gently to coat. Cook for another 2‑3 minutes so the chips absorb some sauce but retain a slight crunch.

   Time: PT5M

   Temperature: Low

8. Plate and Garnish

   Divide the sauced chips among four plates. Top each with a fried egg, a sprinkle of crumbled queso fresco, a drizzle of crema, chopped cilantro, and optional toppings such as shredded chicken, black beans, or avocado slices. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

45 g

Fat

20 g

Fiber

5 g