Chilaquiles Rojos with Chile de Árbol Sauce

Why You’ll Love This Recipe

• Classic chilaquiles rojos with a bright, smoky chile de árbol–tomato sauce that’s bold but balanced.
• Chip texture stays lively—simmered just long enough to soften without going soggy.
• Flexible toppings: fried eggs for brunch or shredded chicken for a heartier meal.
• Weekday-friendly if you use good store-bought chips; special-occasion delicious if you make your own.

Grocery List

• Produce: Roma tomatoes, white onion, garlic, avocado, cilantro, limes
• Dairy: Mexican crema (or sour cream), queso fresco (or cotija), eggs (if using)
• Pantry: Dried chiles de árbol, dried guajillo chiles, tortilla chips or corn tortillas, chicken or vegetable broth, neutral oil, kosher salt, sugar (optional)

Full Ingredients

Chile de Árbol–Tomato Sauce

• 12 dried chiles de árbol, stems removed (seeded for less heat)
• 2 dried guajillo chiles, stemmed and seeded
• 1 lb Roma tomatoes (about 4 medium), cored
  or 1 (14.5-oz) can fire-roasted tomatoes, drained
• 1/2 medium white onion, cut into wedges
• 3 garlic cloves, unpeeled
• 1 1/2 cups low-sodium chicken or vegetable broth
• 1 tbsp neutral oil (avocado, canola, or grapeseed)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp sugar, optional (to balance acidity)

Chips, Protein, and Toppings

• 8 cups sturdy tortilla chips (thick-cut) or 12 day-old corn tortillas, cut into 8 wedges
• 1 tbsp neutral oil (for frying eggs)
• 4 large eggs or 2 cups cooked shredded chicken
• 1/3 cup Mexican crema (or sour cream thinned with 1–2 tsp milk)
• 1/2 cup crumbled queso fresco or cotija
• 1 medium ripe avocado, sliced
• 1/3 cup very thinly sliced white onion
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving
• Kosher salt and freshly ground black pepper

Optional: Homemade Tortilla Chips

• To fry: 12 corn tortillas; 2 cups neutral oil; kosher salt
• To bake: 12 corn tortillas; 2 tbsp neutral oil; kosher salt

Step-by-Step Instructions

Step 1: Make sturdy tortilla chips (optional)

For fried chips: Heat 2 cups neutral oil in a heavy pot to 350°F. Fry tortilla wedges in batches 2–3 minutes, stirring, until crisp and lightly golden. Drain on a rack, season with kosher salt, and cool completely.

For baked chips: Heat oven to 400°F. Toss wedges with 2 tbsp oil and a pinch of salt. Arrange in a single layer on two sheets and bake 12–15 minutes, flipping halfway, until crisp and lightly browned. Cool.

Step 2: Toast and soften the dried chiles

Warm a dry skillet over medium heat. Toast the chiles de árbol and guajillos 30–45 seconds per side until fragrant and just darkened—do not scorch or they’ll taste bitter. Transfer to a bowl and cover with very hot water. Soak 10 minutes, then drain.

Step 3: Char the tomatoes, onion, and garlic

In the same skillet over medium-high, add the tomatoes, onion wedges, and unpeeled garlic. Cook, turning occasionally, until the tomatoes blister and collapse and the onion gets charry edges, 6–8 minutes total. Peel the garlic once cool enough to handle.

Step 4: Blend the sauce until silky

In a blender, combine softened chiles, charred tomatoes, onion, peeled garlic, and broth. Blend until completely smooth, 45–60 seconds. Taste and season with 1 tsp kosher salt and 1/2 tsp sugar if the tomatoes are very tangy. For an ultra-smooth sauce, pass through a fine-mesh strainer.

Step 5: Simmer to develop flavor

In a large 12-inch skillet, heat 1 tbsp neutral oil over medium. Pour in the sauce (it may sputter) and simmer, stirring, until slightly thickened and it coats the back of a spoon, 5–7 minutes. Reduce heat to low to keep it warm.

Step 6: Cook eggs or warm chicken

For eggs: Heat 1 tbsp oil in a nonstick skillet over medium-high. Crack in 4 eggs and cook sunny-side up until whites are set and edges are lacy and crisp, 2–3 minutes. Season with salt and pepper.

For chicken: Add 2 cups shredded cooked chicken to a small saucepan with 2–3 tbsp of the finished sauce. Warm over low heat 2–3 minutes, just until heated through.

Step 7: Sauce the chips briefly and serve

Increase the sauce skillet to medium. Add 8 cups chips and toss with tongs until every chip is lightly coated, 60–90 seconds for a lively texture or up to 2 minutes for softer chilaquiles. Do not overcook. Plate immediately, top with fried eggs or warmed chicken, drizzle with crema, and shower with queso fresco, avocado slices, onion, and cilantro. Serve with lime wedges.

Pro Tips

• Use thick, sturdy tortilla chips or homemade chips so they hold up to the sauce.
• Control heat by seeding the chiles de árbol; leave some seeds for a spicier sauce.
• Strain the blended sauce for a restaurant-smooth texture.
• Toss chips in the sauce right before serving to avoid sogginess.
• For the crispiest sunny-side eggs, use a hot pan and don’t crowd it.

Variations

• Black bean boost: Fold in 1 cup warmed black beans with the chips for extra protein and fiber.
• Chorizo chilaquiles: Cook 8 oz Mexican chorizo until browned; sprinkle over plated chilaquiles.
• Verdes swap: Replace the rojo sauce with 2 cups salsa verde made from tomatillos and jalapeños.

Storage & Make-Ahead

Make the sauce up to 3 days ahead and refrigerate, or freeze up to 1 month. Homemade chips keep crisp in an airtight container for 2–3 days. Cook eggs or warm chicken to order. For best texture, do not store assembled chilaquiles; instead, rewarm the sauce until simmering and toss with chips just before serving.

Nutrition (per serving)

Approximate with eggs: 600 calories; 35 g fat; 55 g carbohydrates; 18 g protein; 8 g fiber; 900 mg sodium. Values will vary based on chips, cheese, and crema used.