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Homemade chilaquiles rojos made with crispy fried tortilla chips tossed in guajillo sauce and topped with shredded beef, fried egg, queso fresco, crema, cilantro, and avocado.
Reynaldo’s Cocina 📍

Chilaquiles Rojos with Shredded Beef

Homemade tortilla chips tossed in smoky guajillo salsa and topped with shredded beef, sautéed peppers, queso fresco, crema, avocado, and eggs.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Breakfast, Brunch, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Tortilla Chips
  • Corn tortillas
  • Vegetable oil for frying
  • Salt to taste
Guajillo Chile Salsa
  • 4 large Roma tomatoes
  • 3 dried guajillo chilies stems and seeds removed
  • 1/2 large white onion
  • 4 garlic cloves peeled
  • 2 cups chicken broth
  • 1 tsp cumin powder
  • Salt to taste
  • Black pepper to taste
Shredded Beef
  • 2 cups shredded beef
  • Cumin to taste
  • Garlic powder to taste
  • Sauteed Peppers
  • 1/2 red bell pepper sliced
  • 1/2 green bell pepper sliced
  • 1/2 white onion sliced
  • 1 tbsp olive oil
  • Salt to taste
  • Black pepper to taste
Toppings
  • Queso fresco
  • Mexican crema
  • 1/4 cup fresh cilantro chopped
  • Eggs fried or scrambled
  • Avocado optional

Equipment

  • Blender
  • Large skillet
  • Frying pan
  • Tongs
  • Cutting board
  • - Chef knife
  • Paper towel-lined plate
  • Mixing bowl
  • - Serving plates

Method

  1. Cut the corn tortillas into triangles.
  2. Heat vegetable oil in a frying pan.
  3. Fry the tortillas until golden brown and crispy.
  4. Transfer to a paper towel lined plate and season lightly with salt.
  5. Add Roma tomatoes, guajillo chilies, white onion, garlic, chicken broth, and cumin to a blender.
  6. Blend until completely smooth.
  7. Pour the salsa into a large skillet over medium heat.
  8. Simmer for 10 minutes, stirring occasionally.
  9. Season with salt and black pepper to taste.
  10. Heat olive oil in a separate skillet.
  11. Add red bell pepper, green bell pepper, and white onion.
  12. Cook until softened and lightly caramelized.
  13. Season with salt and black pepper.
  14. Warm the shredded beef in a skillet.
  15. Season with cumin and garlic powder if desired.
  16. Add the fried tortilla chips to the warm guajillo salsa.
  17. Toss gently until evenly coated.
  18. Do not oversoak the chips.
  19. Plate the sauced chips.
  20. Top with shredded beef, sautéed peppers, and onions.
  21. Add queso fresco, Mexican crema, and chopped cilantro.
  22. Top with fried or scrambled eggs if desired.
  23. Add avocado if using.
  24. Serve immediately.

Notes

• Frying the tortillas creates the best texture and helps them hold up to the salsa.
• Simmer the guajillo salsa before tossing the chips to deepen the flavor.
• Toss the chips gently and serve immediately so they stay saucy without becoming mushy.
• Fried or scrambled eggs both work well depending on your preference.
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