This recipe was written in Spanish and translated automatically. The translation may contain errors. View the original Spanish recipe

Red Chilaquiles

Name: Red Chilaquiles
Prep time: 40 min
Yield: 4
Cuisine: Mexican
Ingredients: Tomatoes (8, 960 g); Serrano peppers (4, 60 g); Onion (1/4); Garlic (3 cloves, 12 g); Mirasol chili peppers (2 pieces, 14 g); Cold tortillas (500 g); Oil (50 mL); Knorr Switzerland powdered consommé (1 tablespoon, 6 g); Salt; Epazote (2 leaves, 1 bunch); Fresh cheese; Cream (200 g)

by Dana Peredo

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Fried tortilla chips (totopos) coated in a red sauce made from tomatoes, serrano chiles, and mirasol chiles, blended with bouillon powder, cooked with epazote, and served with sour cream and fresh cheese.

Servings: 4
Prep: 40 min
Difficulty: Medium
Category: Breakfast
Cuisine: Mexican
Serve: Hot
Texture: Creamy, Chewy
Techniques: Fry
Meal: Breakfast

Quick weekday meal
Budget friendly
Family meal

Tips

We're going to remove the seeds from the mirasol peppers and then wash them.

Ingredients

Tomatoes (8, 960 g)
$27.84 MXN
$29.00 MXN/kg
Serrano peppers (4, 60 g)
$3.24 MXN
Onion (1/4)
≈ $0.77 MXN
$27.90 MXN/kg
Garlic (3 cloves, 12 g)
$1.32 MXN
Mirasol chili peppers (2 pieces, 14 g)
$3.71 MXN
Cold tortillas (500 g)
$7.75 MXN
Oil (50 mL)
$2.75 MXN
Knorr Switzerland powdered consommé (1 tablespoon, 6 g)
$0.90 MXN
Salt
No price yet
Epazote (2 leaves, 1 bunch)
$11.80 MXN
Fresh cheese
No price yet
Cream (200 g)
$13.60 MXN

WaatoPrice

Price reference: Guadalajara, Jalisco

Estimated cost so far

≈ $73.68 MXN

≈ $18.42 MXN per serving

10 of 12 ingredients

priced

83%

Prices are approximate. · Last updated Oct 14, 2026

Some prices may be outdated.

Tools

Tongs
Frying pan
Blender
Stove
Wooden spoon
Knife
Pot

Steps

1. Disinfect vegetables5 min
First, let’s wash and sanitize the vegetables. Remove the seeds from the Mirasol peppers, and then wash them.
2. Boil the vegetables15 min
Fill a pot halfway with water and add the tomatoes, chili peppers, onion, and 1 clove of garlic. Then let it boil for about 10 minutes over medium heat; halfway through, add the mirasol chili peppers to the pot.
3. Make the tortilla chips
First, pour a generous amount of oil into a skillet and let it heat over medium heat. Meanwhile, cut the cold tortillas into squares and then fry them in the hot oil until they’re golden brown but not burnt. Then remove them and place them on paper towels.
4. Make the sauce5 min
Once the vegetables have boiled, pour them into the blender along with the cooking water, filling the blender halfway. Add the Knorr Suiza and 1 clove of garlic, and blend until the mixture reaches the consistency of a sauce.
5. Cook the sauce4 min
Now, in a hot skillet with a little oil, add 1 clove of garlic and let its flavor infuse the oil; then remove the garlic and pour the sauce into the skillet along with a little salt and the epazote leaves.
6. Add the tortilla chips
Finally, turn off the heat, add the tortilla chips to the sauce, and stir gently to coat them well with the sauce.
7. Ready to serve
You have prepared chilaquiles, ready to serve with sour cream and cheese on top.