Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

For the Red Salsa

6 Roma tomatoes

3 dried guajillo chiles, stemmed and seeded

2 garlic cloves

¼ white onion

1 cup chicken broth

1 tsp Mexican oregano

½ tsp cumin

Salt and black pepper to taste

1 tbsp vegetable oil

For the Chilaquiles

12 corn tortillas, cut into triangles

Vegetable oil for frying

1½ cups shredded Oaxaca cheese (or Monterey Jack)

½ cup Mexican crema

¼ cup crumbled queso fresco

Refried Beans

2 cups homemade refried pinto beans

2 tbsp lard or vegetable oil

Fried Eggs

4 large eggs

1 tbsp butter or oil

Salt and pepper

Garnishes

Crumbled queso fresco

Mexican crema

Fresh cilantro

Thinly sliced white onion

Crispy tortilla chips

Instructions

Step 1 – Make the Salsa Roja

Toast the guajillo chiles lightly for about 20 seconds.

Boil the tomatoes and chiles for 10 minutes.

Blend with:

garlic

onion

chicken broth

oregano

cumin

salt

pepper

Heat 1 tablespoon oil in a saucepan.

Cook the salsa for 10 minutes, stirring occasionally until slightly thickened.

Step 2 – Fry the Tortillas

Heat about 1 inch of oil to 350°F (175°C).

Fry the tortilla triangles in batches until:

crispy

golden brown

Drain on paper towels.

Season lightly with salt.

Step 3 – Assemble the Chilaquiles

Add the tortilla chips to the warm salsa.

Gently fold for about 30–60 seconds.

The chips should absorb some sauce while still remaining slightly crisp.

Sprinkle Oaxaca cheese over the top.

Allow it to melt naturally from the heat.

Step 4 – Prepare the Refried Beans

Warm the refried beans in a skillet with a little lard or oil.

Cook until smooth and creamy.

Step 5 – Fry the Eggs

Heat butter or oil in a skillet.

Crack in the eggs.

Cook sunny-side up until:

whites are fully set

yolks remain runny

Season with salt and black pepper.

Step 6 – Plate

Divide the chilaquiles between four plates.

Add:

fried egg on top

drizzle of Mexican crema

crumbled queso fresco

Serve alongside:

homemade refried beans

crispy tortilla chips

Garnish with cilantro and sliced onion if desired.

Serve With

Fresh orange juice

Café de Olla

Mexican hot chocolate

Fresh flour or corn tortillas

Sliced avocado

Pico de gallo

Tips

Homemade fried tortilla chips provide the best texture and authentic flavor.

Do not let the chips sit too long in the salsa—they should remain slightly crispy in the center.

Oaxaca cheese melts beautifully, but Monterey Jack or Chihuahua cheese also work well.

A runny egg yolk mixed into the salsa creates the rich, traditional breakfast experience.

Serve immediately while the chips are still crisp and the salsa is hot.