When I’m low on groceries but still craving something comforting and delicious, these chilaquiles with red sauce are my go-to. I honestly should’ve gone grocery shopping today… but I didn’t. Thankfully, I had just enough pantry and fridge staples to throw this meal together!
Chilaquiles are a classic Mexican dish made with crispy fried tortillas tossed in a flavorful sauce. It’s one of those recipes that feels like comfort food but doesn’t require a lot of effort or money to make. And that’s a win in my book!
To make the sauce, I use roma tomatoes, jalapeños, garlic, and dried guajillo chiles. The combination gives the sauce a rich flavor with just the right amount of heat. A touch of cumin, Mexican oregano, and chicken bouillon adds even more depth. Once it’s blended, I simmer it down to bring everything together.
For the base, I cut up corn tortillas and fry them until golden and crispy. You can skip the frying and use store-bought chips in a pinch but homemade tortilla chips give the dish a way better texture and flavor!
Once everything’s ready, I toss the chips in the warm sauce until they’re coated and slightly softened (but still have a little crunch!). Then I top it all off with diced onion, fresh cilantro, and crumbled queso fresco.
This recipe is simple, filling, and bursting with flavor. Whether you’re short on groceries or just want to make something satisfying without a ton of effort, chilaquiles totally hit the spot.
Chilaquiles with Red Sauce
These chilaquiles with red sauce are a delicious and filling breakfast favorite!
Ingredients
- 1 lb roma tomatoes halved
- 2 jalapeños halved and seeds removed
- 4 cloves garlic peeled
- 5 guajillo chilies seeds removed
- 3 tbs vegetable oil plus more for frying
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 tsp Mexican oregano
- 3 tsp chicken bouillon
- 2 cups water
- 16 corn tortillas quartered
- onion diced for garnishing
- cilantro chopped for garnishing
- queso fresco crumbled for garnishing
Instructions
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Heat a large skillet over medium heat and add 2 tbsp of oil. Once hot, add the guajillo chiles and cook for about 5–10 seconds on each side. Remove and set aside.
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Add the jalapeños and garlic to the skillet. Cook for a few minutes, stirring frequently. Then add the tomatoes and cook for about 5 minutes.
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Return the guajillo chiles to the skillet and pour in the 2 cups of water. Bring to a boil, then reduce heat to medium-low. Cover and simmer for 10 minutes. Remove from heat and let cool slightly.
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While it cools, heat oil in a large nonstick skillet over medium heat. Fry the tortilla triangles in batches until golden and crispy. Transfer to a paper towel-lined plate.
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In a blender, combine the cooked tomatoes, jalapeños, garlic, guajillo chiles, and the cooking water. Add cumin, black pepper, oregano, and chicken bouillon. Blend until smooth.
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In the same skillet used to fry the chips, leave about 1 tbsp of oil and heat over medium. Pour in the sauce and cook for 7–10 minutes. Taste and adjust salt if needed.
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Add the tortilla chips and gently toss to coat in the sauce. Serve hot, garnished with queso fresco, onion, and cilantro.