Let’s talk about eating chilaquiles: a guitarist played nearby, with iguanas walking through the trees, in what Jody calls a magical, mystical place. This was our intro to real chilaquiles, at a small town Mexican brunch joint. If you’ve never made chilaquiles, prepare to wonder where this dish has been your whole life.

This is one of those recipes that feels celebratory but is rooted in practicality. Traditionally a way to use up day-old tortillas, chilaquiles turn humble ingredients into something bold, comforting, and really delicious.

It’s brunch. It’s hangover cure. It’s weeknight dinner. It’s “clean out the fridge but make it impressive.”

And once you understand the technique, you’ll never look at leftover tortillas the same way again.

What’s great about this recipe is that it is many recipe in one. You’ll learn how to make a chili sauce from scratch, a slight variation from our Basic Chili Sauce, how to fry corn tortillas and how to have fun with garnishes.

What Are Chilaquiles?

Prep time: 20 min
Cook time: PT-492259H25M45S
Total time: 45 min
Ingredients: 4–5 dried guajillo chilies; 1–2 dried ancho chilies; 1 cup (250 ml) canned whole tomatoes with juices; 2 cloves garlic; ¼ white onion; ½ tsp (2 ml) dried cumin; ½ tsp (2 ml) dried oregano; Salt, to taste; 3 tbsp (45 ml) oil; 2 cups (500 ml) water; 12 corn tortillas; Oil for frying (enough for ½ inch depth); Salt, to taste; 150–200 g queso fresco; 1 ripe avocado, sliced; ¼ bunch cilantro, chopped; ½ cup (125 ml) crema or sour cream; 4 green onions, sliced; 2 radishes, thinly sliced; Fried eggs, as needed

Chilaquiles (pronounced chee-lah-KEE-les) are a classic Mexican dish where crispy corn tortillas are simmered briefly in salsa — usually red (rojos) or green (verdes) — then topped with cheese, crema, herbs, and often eggs.

The magic lies in contrast:

Crispy edges + saucy centers
Smoky heat + fresh garnishes
Rich yolk + bright herbs

It’s layered, textured, and actually comfort food!

Why This Chilaquiles Recipe Works

This version is built around a homemade salsa roja using dried guajillo and ancho chilies.

Guajillo chilies bring brightness and gentle heat.
Ancho chilies add depth and a subtle raisin-like richness.

What’s fantastic is that these dried chiles are becoming more readily available. We always get them at our local America Latina Grocery store, but we recently have seen them in the produce section at Sobeys!

Blended with tomatoes, garlic, cumin, and oregano, the result is a sauce that’s complex without being complicated.

And yes — you can absolutely make components ahead.

Author: Culinary Studio
Prep Time: 20 minutes
Cook Time: 30 minutes Total
Total Time: 45 Minutes
Yield: 4 servings 1x

Ingredients

Units Scale

For the Salsa Roja

4-5 dried guajillo chilies
1-2 dried ancho chilies
1 cup (250 ml) canned whole tomatoes with juices
2 cloves garlic
1/4 white onion
1/2 tsp (2 ml) dried cumin
1/2 tsp (2 ml) dried oregano
Salt, to taste
3 tbsp (45 ml) oil
2 cups (500 ml) water

For the Tortillas & Assembly

12 corn tortillas
Oil for frying (enough for 1/2 inch depth)
Salt, to taste
150-200 g queso fresco
1 ripe avocado, sliced
1/4 bunch cilantro, chopped
1/2 cup (125 ml) crema or sour cream
4 green onions, sliced
2 radishes, thinly sliced
Fried eggs, as needed

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 F.
Seed & stem chilies.
Toast chilies in a frying pan over medium heat, moving frequently until blistered but not burnt. Place in a heatproof bowl, cover with HOT water and let stand until softened. Add to a blender along with tomatoes, garlic, onion, spices and a good pinch of salt. Blend until smooth.
Warm oil up in a pot or frying pan, then carefully pour in salsa. Add about 1 cup of water to your blender to clean it out, and add that to the pot as well. Add another cup of water, bring to a boil and let simmer for about 20 minutes. Taste and adjust salt. The sauce should coat the back of a spoon.
Fry tortillas: add enough oil to rise about ½ inch in a large, wide, frying pan and slowly warm over medium heat.
Cut tortillas into triangles. Add to oil in batches, careful not to overcrowd the pan. Fry until crisp, about one minute per side. Remove with a slotted spoon to a paper towel lined plate. Sprinkle with salt.
Slice & dice garnishes (green onion, radish, cilantro, avocado)
Wipe out excess oil from the pan (if it is oven proof), or use a baking dish for this next step: Pour in salsa roja, add in tortillas (you may not need all of them) and toss to coat.
Sprinkle with queso fresco place in oven for 10-15 minutes. This will allow the sauce & the tortillas to come together!
Meanwhile, fry eggs or poach as you like, but a runny yolk is highly recommended.
To Serve: Use a large spoon or spatula to pile chilaquiles on your plate. Top with your eggs and all your favourite garnishes.

Notes

Chilaquiles Make-Ahead Strategy

All components can be made ahead — just keep them separate.

Salsa roja can be made up to 3 days in advance.
Tortilla chips can be made the day before (or use high-quality store-bought).
Garnishes can be prepped ahead.

When ready to serve:

Reheat sauce → toss with chips → fry eggs → assemble.

This makes chilaquiles a fantastic brunch option when hosting.

Why Chilaquiles Belong in Your Rotation

Budget-friendly
Uses pantry staples
Great for leftovers
Customizable
Vegetarian

You can also add:

Shredded chicken
Black beans
Pickled onions
Jalapeños
Cotija instead of queso fresco

It’s endlessly adaptable.

Final Thoughts

Chilaquiles are proof that simple food can be deeply satisfying.

With just tortillas, chilies, and eggs, you get a dish layered with texture, spice, and richness.

It’s rustic but refined. Comforting yet bold. And once you master the salsa roja, you’ll start finding excuses to make it again and again.

Brunch just leveled up!

Find it online: https://blog.theculinarystudio.ca/recipes/chilaquiles-rojos/