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Homemade Chilaquiles Recipe (Rojos Style)

This delicious easy to make homemade chilaquiles recipe is loaded up with a zesty roasted tomato sauce and homemade fried corn tortilla chips.
Course Breakfast
Cuisine American, Mexican
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 699kcal


  • 7-8 vine ripe tomatoes core removed
  • 1 peeled and roughly chopped yellow onion
  • 5 garlic cloves
  • 2 seeded serrano peppers
  • 3 seeded chiles de árbol
  • 1 seeded ancho chile
  • 3 tablespoons olive oil
  • 1 ½ tablespoons dried epazote
  • 1 cup of vegetable stock
  • 1 tablespoon red wine vinegar
  • 1 cup oil
  • 20 corn tortillas
  • 6 fried eggs
  • crumbled queso fresco
  • chopped fresh cilantro
  • sea salt and pepper to taste


  • Preheat the oven to 450° F.
  • Add the tomatoes, onions, garlic, peppers, and chiles to a sheet tray lined with parchment paper and coat in the 3 tablespoons of olive oil.
  • Roast in the oven for 18-20 minutes. Only roast the dried peppers in the oven for 2-3 minutes and then remove and set them aside so they don’t dry out.
  • Transfer all of the roasted ingredients along with the epazote and vegetable stock to a blender and blend at high speed until smooth.
  • Pour the blended mixture into a large saucepot or rondeau and cook over low heat. Finish it with red wine vinegar, salt, and pepper.
  • While the sauce is cooking, heat up 1 cup of oil until it is about 350° f.
  • Next, cut the corn tortillas into triangles and fry them in batches in the hot oil until crisp and lightly browned, about 2-3 minutes.
  • Drain the fried corn tortillas on paper towels until they are all done cooking transfer them to the sauce mixture and coat the tortillas completely and until they have soaked up a lot of the sauce, which takes about 3-5 minutes on low heat.
  • Fry some eggs in the leftover oil from the corn tortillas until the desired internal temperatures are achieved.
  • Serve the chilaquiles alongside the fried eggs and add optional garnishes of queso fresco and cilantro.


Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking. You can however keep it warm on the cooktop over low heat for up to 20 minutes before serving it.
How to Store: Cover and keep in the refrigerator for up to 2 days. This will not freeze well.
How to Reheat: Add your desired amount to a saucepot and cook over low heat until warmed. You can also heat in the microwave until warm.
You can absolutely use store-bought tortilla chips if you don’t want to fry them yourselves.
If you like spicy food, I recommend adding 1-2 more serrano peppers, chiles de Arbol, and ancho chiles to the recipe, or keep some of the seeds in the peppers in the original recipe.
Substitute the vegetable stock Substitute with water if it is not available.
If you do not have epazote you may substitute it with dry oregano.
You may swap out the queso fresco for cotija cheese or chihuahua cheese.


Calories: 699kcal | Carbohydrates: 51g | Protein: 13g | Fat: 52g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 272mg | Potassium: 702mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3149IU | Vitamin C: 24mg | Calcium: 118mg | Iron: 3mg