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Red Chilaquiles

Name: Red Chilaquiles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 200 ml Chicken stock; 0.25 White onion; 0.5 White onion, sliced into rings; 2 Ancho chillies; 6 Guajillo chillies; 1 bunch Fresh coriander; 150 g Soured cream; 2 Garlic cloves; 250 ml Vegetable oil; 120 g Fresh cheese; 1 to taste Salt; 3 Red tomatoes; 12 Corn tortillas

35 min (15 prep + 20 cook) Easy 4 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Crispy tortilla chips smothered in a rich red chilli sauce, topped with soured cream and fresh cheese.

About this recipe

Red chilaquiles are one of the most iconic Mexican breakfasts. Crispy corn tortilla chips are bathed in a vibrant red sauce made from guajillo and ancho chillies, then topped with soured cream, crumbled fresh cheese, sliced onion, and fresh coriander. They can be served with shredded chicken or a fried egg on top. With roots stretching back to pre-Hispanic times, chilaquiles remain a beloved staple of Mexican identity and are widely considered the nation's favourite hangover cure.

History & Origin

Chilaquiles have deep pre-Hispanic roots; their name comes from the Nahuatl 'chilaquilitl', meaning 'submerged in chilli'. It was an ingenious way of using up the previous day's tortillas, transforming them into an entirely new dish by bathing them in salsa. During the colonial period they were enriched with cream and cheese, fusing indigenous and Spanish traditions. Today they are the quintessential national breakfast, served with a fried egg or chicken, and every Mexican family swears that their version is the authentic one. They are said to be the best cure for a hangover — a remedy so popular it has become official urban legend.

Estimated cost

£18.49

Total cost

£4.63

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

450

Calories

22g

Protein

45g

Carbohydrates

20g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut the corn tortillas into triangles (as if cutting a pizza into 6 slices). Leave them to dry in the open air for at least 2 hours, or overnight if possible, so they crisp up properly when fried.
💡 If you are short on time, you can dry them in the oven at 100°C for 15 minutes.
2
Heat plenty of vegetable oil in a deep frying pan to 180°C. Fry the tortilla triangles in batches, without overcrowding, for 2-3 minutes until golden and crisp. Drain on kitchen paper.
3
Remove the veins and seeds from the guajillo and ancho chillies. Toast them lightly on a dry griddle or frying pan for 30 seconds on each side, taking care not to burn them. Soak in hot water for 15 minutes.
4
Char the tomatoes, garlic, and onion wedge on a griddle over medium-high heat, turning occasionally, until soft and blackened in spots (about 10 minutes).
5
Blend the soaked chillies (drained) with the charred tomatoes, garlic, onion, and chicken stock until smooth. Strain the sauce through a sieve, pressing with a spoon to remove any lumps.
6
Heat 2 tablespoons of oil in a wide saucepan over medium-high heat. Carefully pour in the strained sauce (it will splutter) and bring to the boil. Reduce the heat to medium and cook for 10 minutes, stirring occasionally, until it thickens slightly and darkens in colour.
7
Add the fried tortilla chips to the sauce and fold in gently with a wooden spatula, ensuring they are all well coated. Cook for 2-3 minutes without stirring too much, so they don't fall apart.
💡 If you prefer them softer, leave for an extra minute; if you like them crispy, serve immediately.
8
Serve straight away on a flat plate. Top with soured cream, crumbled fresh cheese, sliced onion, and coriander leaves. Accompany with a fried egg or shredded chicken if desired.