I can’t believe summer is almost over. Just one more day and it will be officially fall, my favorite season of the year. September still has more than a week left so that means that there is still time to join this month’s homemade challenge with your favorite Homemade salsa.

Mexico is a country where food revolves around salsas and not the other way around. Different salsas can take the same ingredient in many different directions and that is something that makes Mexican cuisine a vibrant one. In Spanish sauce and salsa share the same word. When we talk about salsas in Mexico we are referring to the add ons that give food that extra kick or the ones that are used as the base for a dish. These base salsas come in a huge array of flavors, from the basic chile/tomato combination to the complex moles that use up to one hundred ingredients in their preparation. From breakfast to dinner and snacks in between meals, salsas are the blood of Mexican food.

The main ingredient of any salsa is the pepper. There are hundreds of varieties that range from sweet to criminally hot and they all can be used in salsas. One of the most common peppers in Mexico is guajillo pepper. They are thick, leathery dark reddish brown chiles that contain mild to moderate amounts of heat. These are the peppers I used to prepare the salsa for this chilaquiles, a breakfast dish that is perfect to use leftover tortillas and that are believed to help with hangovers, the hotter the more effective according to popular belief.

Guajillo peppers


¡Buen provecho!

I am also sending this post to the Mexican Fiesta 09 hosted by heidileon. Let’s have a food celebration!


Chilaquiles in Guajillo Sauce
Recipe type: Breakfast
Cuisine: Mexican
  • •2-3 guajillo peppers, seeded and soaked for at least 5 minutes in boiling water.
  • •2 cups diced tomato
  • •1/2 onion
  • •3 garlic cloves
  • •1 tsp cumin
  • •2 cups chicken broth
  • •salt to taste
  • •6-8 tortillas, cut in quarters and fried or baked at 350°F until crisp
  1. Blend peppers, tomato, onion and garlic at high speed.
  2. Pour the sauce in a medium sauce pan over high heat. Bring to a boil.
  3. Reduce heat to medium and add cumin and chicken broth. Bring to a boil again, reduce the heat to low and simmer for 10 minutes. Adjust seasoning.
  4. Serve tortilla chips on a plate and pour some of the sauce on top. Let the tortillas absorb some of the sauce before serving. Serve eggs, avocado and sour cream on top and enjoy!
  5. ***The Afterthoughts:
  6. •Chilaquiles can be red or green. For the green sauce you can use a variation of this salsa. Cheese, chicken, onion and other ingredients can be serve with the chilaquiles depending on your taste. A classic breakfast in Mexico city is a steak served with chilaquiles and fried eggs.


  • Could you hand me this plate for breakfast? Delicious!

  • This looks SO good!

  • the oozing egg yolks…oh my…

  • This is such a great dish Ben.

  • these are a favorite of mine although I've only had them with scrambled eggs. Yours look yummy.

  • On my first visit to the Saturday market in Oaxaca, I was overwhelmed by the variety of peppers — I bought bags and bags of them, and smuggled them home in my laundry bag!

  • Love, love chilaquiles. Very yummy 🙂

  • You've been to Oaxaca? I am so jealous! I was there once when I was a kid and haven't gone back. Their food is one of the best in Mexico.

  • You have to try them with over easy eggs. They are perfect for each other :-p

  • One plate of chilaquiles coming up LOL

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