Mexican · Breakfast & brunch

Chilaquiles rojos

Name: Chilaquiles rojos
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 12 stale corn tortillas, cut into wedges; Neutral oil for shallow-frying; 3 dried guajillo chiles, seeded; 3 Roma tomatoes; 1/4 white onion; 1 garlic clove; 1 cup low-sodium chicken or vegetable stock; 1 teaspoon kosher salt; 4 fried eggs; 1/3 cup Mexican crema; 1/2 cup crumbled queso fresco; 1/4 cup thinly sliced white onion; 1/4 cup cilantro leaves

Fried tortilla wedges briefly tossed in guajillo-tomato salsa, with crema, cheese, onion, and eggs.

About 45 minTotal

About 45 minActive

$Cost

ModerateDifficulty

Makes 4 servings

Equipment

Frying thermometer
Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Best durable full-size pick
Vitamix 5200 Blender · 64-Ounce Container
View at Amazon
Another workable path: Finely chop and simmer longer; press through a sieve when the sauce must be smooth.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched variable texture control, hot-food guidance, container capacity, stable model identity, warranty, storage burden, and exact retail destination. Kwilt has not cooked with this blender.
Vitamix 5200 Blender · 64-Ounce Container: Its variable-speed range can move from a deliberately rustic salsa to a smooth chile sauce, and the established 64-ounce system is useful well beyond these breakfast Recipes. Trade-off: It is expensive, loud, and tall enough to conflict with some upper cabinets; a less powerful blender is adequate for these softened salsa ingredients.
Another workable path: Finely chop or crush the softened ingredients, simmer longer, and press through a sieve when a smoother result is essential.
Sources
Vitamix 5200 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

12 stale corn tortillas, cut into wedges
Neutral oil for shallow-frying
3 dried guajillo chiles, seeded
3 Roma tomatoes
1/4 white onion
1 garlic clove
1 cup low-sodium chicken or vegetable stock
1 teaspoon kosher salt
4 fried eggs
1/3 cup Mexican crema
1/2 cup crumbled queso fresco
1/4 cup thinly sliced white onion
1/4 cup cilantro leaves

Instructions

Fry tortilla wedges in 1/2 inch oil at 350°F in batches until rigid and pale gold. Drain and season lightly; they will darken as they cool.
Toast guajillos briefly without scorching, then soak in hot water 10 minutes. , onion, garlic, stock, and salt until smooth.
Pour salsa into a wide skillet and simmer until the raw aroma is gone and it coats a spoon, 8 to 10 minutes; adjust salt.
Add chips and turn gently just until every surface is coated, 30 to 60 seconds for a crisp-tender result. Divide immediately among plates.
Top with fried eggs, crema, queso fresco, sliced onion, and cilantro. Serve extra salsa separately for diners who prefer softer chilaquiles.