Chilaquiles with Guajillo Red Sauce
Recipe Intro From jennygoycochea

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Chilaquiles are the nachos of the breakfast world and can be topped with just about anything! They are my absolute favorite! -@jennygoycochea


Prep time 20mins
Cook time 5mins
Serves or Makes: 2 servings
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For the Guajillo Red Sauce


  • 1 stemmed large tomato
  • 5 stem and seeds removed dried guajillo chilies
  • 4 dried chile de arbol
  • 1 stem and seeds removed dried ancho chile
  • 3 garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon dried mexican oregano
  • 1 teaspoon kosher salt

To Make the Guajillo Red Sauce


  • Step 1

    Preheat an oven to 400 degrees F. Place the tomato on a small baking sheet lined with foil or parchment paper. Roast in the oven for about 20-30 minutes until charred in some spots and very soft. While the tomato is roasting, place the dried chilies in a heat proof bowl and cover with boiling water. Allow the chilies to soak so that they are soft. In the carafe of a blender, add the roasted tomato with any juices from the pan, the rehydrated chilies with a little of the soaking water, and the remaining ingredients. Blend until very smooth, adding the chile soaking water as necessary to make a smooth sauce. Set aside until ready to use.

For the Chilaquiles


  • 9 ounces good tortilla chips (like freshly fried from a Mexican market)
  • 2 fried eggs
  • 1 diced avocado
  • 1/ 4 cup mexican crema
  • 2 ounces cotija cheese, crumbled
  • 1/ 2 cup pico de gallo
  • 1 jalapeño, thinly sliced
  • 1 lime, cut into wedges
  • cilantro leaves, for garnish

To Make the Chilaquiles


  • Step 1

    Heat 1 tablespoon of neutral oil over medium heat in a large nonstick skillet. Add the chips and toss them to coat with oil. Add just enough chile sauce to the pan to coat the chips, tossing them so that every chip is coated with sauce. The chips should just be slightly softened but not soggy and should retain just a bit of chewy/crunchiness. Transfer the chilaquiles to serving bowls and top with fried eggs, avocado, pico, cilantro, sliced jalapeños, drizzle with crema, sprinkle with cotija cheese, and serve with lots of limes on the side.

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