The Best Chilaquiles Recipe
The Best Chilaquiles Recipe is a medium Mexican recipe that serves 4. 460 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 20 min | Cook: 30 min | Total: 1 hr
Cost: $13.35 total, $3.34 per serving
Ingredients
- 6 Guajillo Chiles (stemmed and seeded)
- 1 Yellow Onion (roughly diced)
- 3 Garlic Cloves (smashed, no need to mince)
- 2 cup Water (to cover chilies while simmering)
- 1.5 tsp Salt
- 15 Corn Tortillas (prefer thicker, fresh-packaged tortillas)
- 2 cup Vegetable Oil (for shallow frying, can use canola or peanut oil)
- 1 Avocado (sliced)
- 1 cup Queso Fresco (crumbled, can use Cotija or feta as alternative)
- 1/4 cup Mexican Crema (or thinned sour cream with lime juice)
- 2 tbsp Cilantro (chopped)
- 2 Eggs (fried over‑easy, optional)
- 1 tbsp Lime Juice (for seasoning crema if using sour cream)
Instructions
Prep Chilies, Garlic, and Onion
Trim the stems off the guajillo chilies, slice open, and remove seeds and membranes. Smash the garlic cloves with the flat side of a knife. Roughly dice the yellow onion.
Time: PT5M
Simmer Sauce Base
Place the chilies, onion, and garlic in the skillet. Add enough water to cover (about 2 cups). Bring to a boil over high heat, then reduce to a simmer and cook until the chilies are very soft and the liquid has reduced slightly, about 12 minutes.
Time: PT12M
Temperature: High heat then simmer
Strain and Blend Sauce
Carefully pour the hot mixture through a colander into a heat‑proof bowl, reserving about 1/2 cup of the cooking liquid. Transfer the strained chilies, onion, and garlic to the blender, add the reserved liquid and 1½ tsp salt, then blend until completely smooth.
Time: PT5M
Prepare Frying Station
Line a rimmed baking sheet with paper towels and place a wire rack on top. Set aside for draining the finished chips.
Time: PT2M
Heat Oil for Frying
Add about ½ inch of vegetable oil to the same skillet and heat over medium heat until it reaches roughly 350°F (use a thermometer or test with a small piece of tortilla that should sizzle immediately).
Time: PT2M
Temperature: 350°F
Fry Tortilla Chips
Working in a single layer, add a few corn tortillas to the hot oil. Fry for about 30 seconds per side, turning with tongs, until the chips are lightly golden. Remove with tongs and place on the prepared paper‑towel‑lined rack. Sprinkle lightly with salt. Repeat until all 15 tortillas are fried.
Time: PT10M
Temperature: 350°F
Warm Sauce and Toss Chips
Wipe the skillet clean or use a fresh pan. Return the blended sauce to the skillet, warm over medium‑low heat, stirring occasionally until steaming (about 2 minutes). Add the fried chips, gently toss to coat them just enough so they stay crisp inside.
Time: PT3M
Temperature: Medium‑low
Prepare Toppings
Slice the avocado, crumble the queso fresco, chop cilantro, and if using, fry the eggs over‑easy in a separate pan. Thin the crema with lime juice if needed.
Time: PT5M
Plate and Serve
Transfer the sauced chips to a serving platter or keep in the skillet. Top generously with avocado slices, crumbled queso fresco, a drizzle of crema, chopped cilantro, extra onion if desired, and the fried eggs. Serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 460
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 20 g
- Fiber
- 6 g
Dietary info: Vegetarian, Gluten‑Free (corn tortillas), Nut‑Free
Allergens: Dairy, Eggs
Ingredient Substitutions
- Instead of Guajillo Chiles: Ancho chilies, Pasilla chilies
- Instead of Yellow Onion: White onion, Red onion
- Instead of Garlic Cloves: Garlic powder (1/2 tsp), Roasted garlic
- Instead of Salt: Sea salt, Kosher salt
- Instead of Corn Tortillas: Store-bought tortilla chips (for quick version)
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Avocado: Guacamole, Sliced ripe pear (for a twist)
- Instead of Queso Fresco: Cotija cheese, Feta cheese
- Instead of Mexican Crema: Sour cream thinned with lime juice, Greek yogurt mixed with lime
- Instead of Cilantro: Flat-leaf parsley, Green onions
- Instead of Eggs: Tofu scramble (vegetarian), Skip for vegan version
- Instead of Lime Juice: Lemon juice
Equipment Needed
- Medium‑Large Skillet
- Blender
- Colander
- Heat‑Proof Bowl
- Rimmed Baking Sheet
- Paper Towels
- Wire Rack
- Tongs
- Chef’s Knife
- Cutting Board
- Thermometer (optional) (optional)
- Measuring Spoons
Critical Steps — Do Not Skip
- Removing seeds from the guajillo chilies to control bitterness.
- Blending the sauce until completely smooth to avoid gritty texture.
- Maintaining oil temperature around 350°F for crisp yet not burnt chips.
- Tossing the chips with sauce just enough to coat without sogginess.
Chef Tips from the Video
- Toast the guajillo chilies briefly in a dry skillet before simmering for deeper smoky flavor.
- Use a light hand when sprinkling salt on freshly fried chips; they will absorb more as they cool.
- For extra brightness, finish with a squeeze of fresh lime juice over the assembled dish.
Troubleshooting
Sauce is too thin.
Simmer uncovered longer to reduce, or add another chili for thickness.
Chips are soggy after tossing.
Fry chips a bit longer until extra crisp, and toss quickly with just enough sauce.
Sauce is too thick.
Stir in a little warm water or reserved cooking liquid until desired consistency.
Storage
Refrigerator: Sauce: up to 5 days in an airtight container. Cooked chilaquiles: best eaten same day; leftovers keep 2 days.
Freezer: Sauce freezes well for up to 1 month; thaw before use.
Room temperature: Fried chips stay crisp for a few hours if kept in a single layer on paper towels.
Make-Ahead Tips
- Prepare the red sauce a day ahead and store in the fridge; reheat gently before tossing with chips.
- Fry all chips in advance, drain on paper towels, and keep them in a single layer; re‑crisp in a hot oven (350°F) for 5 minutes before serving.
Frequently Asked Questions
What is the cultural significance and history of Red Chilaquiles in Mexican cuisine?
Chilaquiles trace back to Aztec times, originally a way to use stale tortillas by soaking them in salsa. The red version uses dried chilies like guajillo, giving a smoky, spicy flavor that is a staple breakfast in central Mexico, often served with crema, cheese, and eggs.
What are the traditional regional variations of chilaquiles in Mexico?
In Mexico, green chilaquiles use tomatillo salsa, while red chilaquiles use dried chilies such as guajillo or ancho. Some regions add chicken broth, others top with shredded chicken, pork, or beans. The toppings—avocado, queso fresco, crema, and fried eggs—are common across most regions.
How is authentic red chilaquiles traditionally served in Mexico?
Authentic red chilaquiles are served on a large plate or skillet, topped with crumbled queso fresco, a drizzle of Mexican crema, sliced avocado, chopped cilantro, and a fried egg on top. They are eaten hot, often with a side of refried beans or a simple salad.
What occasions or celebrations feature chilaquiles in Mexican culture?
Chilaquiles are a beloved weekend breakfast and are also served at family gatherings, holidays like Día de los Muertos, and after‑church brunches. Their comforting nature makes them a go‑to comfort food for festive mornings.
What are the authentic traditional ingredients for red chilaquiles versus acceptable substitutes?
Traditional ingredients include dried guajillo or ancho chilies, corn tortillas, queso fresco, Mexican crema, and avocado. Acceptable substitutes are store‑bought tortilla chips for the chips, Cotija cheese for queso fresco, and thinned sour cream with lime juice in place of crema.
What other Mexican dishes pair well with red chilaquiles?
Red chilaquiles pair nicely with refried beans, Mexican rice, fresh fruit salad, or a simple cucumber‑lime salad. A side of black coffee or a glass of fresh horchata balances the spice.
What are the most common mistakes to avoid when making red chilaquiles?
Common mistakes include over‑cooking the chips so they become soggy, using too much sauce which makes the dish mushy, and frying oil that is too hot, which burns the chips. Also, failing to remove most chili seeds can make the sauce overly bitter.
Why does this red chilaquiles recipe use shallow frying instead of baking the tortilla chips?
Shallow frying gives the chips a quick, even crispness and a richer flavor that baking alone can’t achieve. The hot oil also helps the chips absorb just enough sauce while staying crunchy, which is essential for authentic texture.
Can I make the red sauce for chilaquiles ahead of time and how should I store it?
Yes, the sauce can be prepared up to three days in advance. Store it in an airtight container in the refrigerator and reheat gently on the stove before tossing with the chips. It also freezes well for up to a month.
What texture and appearance should I look for when the red sauce is finished?
The sauce should be a deep, glossy red, smooth with no grainy bits, and thick enough to coat the back of a spoon but still pourable. When tossed with chips, the chips should be lightly coated, retaining a crisp interior.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen specializes in approachable, home‑cooked recipes that blend classic comfort foods with global flavors, often focusing on step‑by‑step tutorials for busy home cooks.
How does the YouTube channel Preppy Kitchen's approach to Mexican cooking differ from other Mexican cooking channels?
Preppy Kitchen emphasizes making Mexican dishes with ingredients easily found in regular grocery stores, offering practical shortcuts (like using store‑bought tortillas) while still preserving authentic flavors, whereas many other channels focus on specialty market ingredients and more elaborate techniques.
Last updated: August 31, 2026
