Chilaquiles in Guajillo Sauce is a traditional Mexican breakfast dish featuring crispy fried tortilla chips simmered in a smooth, rich guajillo chile sauce and finished with melted queso fresco, sour cream, and fried eggs. The standout trait is the contrast between the crispy tortillas and the silky, flavorful sauce.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a pot, combine the guajillo chiles, chile de árbol, half an onion, and garlic cloves. Cover with water and bring to a boil. Let it boil for about 10 minutes until the chiles are softened.
While the chiles are boiling, cut the corn tortillas into small squares or triangles.
In a large skillet, heat the vegetable oil over medium-high heat. Fry the tortilla pieces in batches until they are golden brown and crispy.
Remove the fried tortillas from the oil and place them on a plate lined with paper towels to drain excess oil.
Transfer the boiled chiles, onion, and garlic to a blender. Add about a cup of the boiling water and a pinch of salt. Blend until very smooth.
Finely dice the remaining half of the onion.
Drain the frying oil from the skillet, leaving a thin coating. Sauté the diced onion until translucent.
Place a fine-mesh strainer over the skillet and pour the blended chile sauce through it, using a spoon to press the liquid out. This will remove any tough skins or seeds.
Bring the sauce to a simmer. Stir in the chicken bouillon powder and taste for salt, adding more if needed.
Add the crispy tortilla chips to the simmering sauce and gently toss until they are all evenly coated.
Sprinkle the crumbled queso fresco over the top of the chilaquiles.
Cover the pan for a minute or two to allow the cheese to soften and melt slightly.
Serve immediately, garnished with a drizzle of sour cream, fried eggs, and sliced avocado.
Refrigerate leftover sauce in an airtight container for up to 3 days. Fried tortillas are best fresh; store separately in an airtight container for up to 1 day and reheat in a dry skillet before serving with warmed sauce.
blender · fine-mesh strainer
Yes. Prepare the sauce through step 9, then store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before adding the fried tortillas.
Straining removes tough chile skins and seeds, creating a smooth sauce and improving texture. Don't skip this step for the best result.
Add the chips to the sauce just before serving and gently toss. If the pan must sit covered, limit it to 1-2 minutes so the chips absorb liquid slowly.
Baking will not achieve the same crispy, golden texture. Frying is essential for the dish's signature crunch.
Cotija cheese is the best substitute for queso fresco. Feta cheese works in a pinch but has a stronger, tangier flavor.
