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HYCH Guajillo Chilaquiles

HYCH Chilaquiles: Breakfast of Champions

Welcome to the world of homemade comfort food with a kick - Chilaquiles! This iconic Mexican dish is the perfect pairing with our HYCH Guajillo Smokey Roasted Pepper Hot Sauce: it's a celebration of vibrant flavors and textures, bringing together crispy tortilla chips bathed in our smokey sauce, topped with creamy eggs, and adorned with a medley of fresh ingredients. Whether you're craving a hearty breakfast, a satisfying brunch, or a quick and flavorful dinner, chilaquiles never disappoint. We also love chilaquiles because the ingredient list is short and you will likely have everything on hand, sparing you a trip to the grocery store on Sunday morning in your pajamas. (You're welcome.)

HYCH Chilaquiles


  • ½ cup chicken broth
  • ¼ cup HYCH Guajillo Hot Sauce
  • 1 large handful corn tortilla chips (unbroken)
  • 2 eggs
  • 2 Tbsp Cotija cheese, crumbled
  • 2 Tbsp diced tomatoes
  • 2 Tspb diced onion
  • 1 Tbsp chopped cilantro
  • Salt and pepper to taste

How to Make Chilaquiles

Click below to watch Matt make his favorite breakfast — Chilaquiles! 

  • Heat a skillet over medium heat and add the chicken broth along with the HYCH Guajillo Hot Sauce. Bring the mixture to a simmer.
  • Once the broth and sauce are simmering, carefully add the corn tortilla chips to the skillet. Gently stir to coat the chips with the sauce. Allow the chips to simmer in the sauce for about 1-2 minutes until they soften slightly but are not too soggy.
  • Once the chips are softened, carefully transfer them to a serving plate using a spatula.
  • Add ¼ cup water to the pan and add the eggs. Bring to a simmer. Cover the eggs with a lid and cook for 2 mins over medium heat. Adjust your cooking time to your desired egg yolk preference — easy, medium or hard.
  • Top the chips with the cooked eggs.
  • Sprinkle the crumbled Cotija cheese, diced tomatoes, diced onions and chopped cilantro over the eggs and chips.
  • Season with salt and pepper to taste.
  • Serve the chilaquiles immediately while still warm. Coffee, bloody marys, micheladas or mimosas optional! 
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