This chilaquiles rojos formula is so great and filling without anyone else. A few cooks like to include destroyed chicken or serve seared eggs over the chilaquiles however I truly feel that it isn't fundamental.
In the event that you like salsa verde, at that point you'll unquestionably like chilaquiles verdes. All chilaquiles needs are a couple of good trimmings like queso fresco and cilantro.
Truly it involves two stages (making the sauce and tortilla chips) yet those means don't take extremely long by any stretch of the imagination. Chilaquiles make an astonishing breakfast or informal breakfast. I would even serve them as supper for a meatless Monday. I truly trust you appreciated this recipe.If you did please give it a rating underneath.
- 4 guajillo chilies seeds removed
- 4 roma tomatoes
- 1 clove garlic
- 1/4 white onion
- 2 tbs vegetable oil
- 9 corn tortillas
- diced onion garnish
- cilantro garnish
- queso fresco garnish
Instructions
- Bring the chilies, tomatoes and 6 cups of water to a boil over medium high heat. Boil for 10 minutes.
- Transfer the chilies, tomatoes and about 1/2 a cup of the water to a blender. Add the garlic clove and the piece of onion to the blender. Blend for a couple of minutes until you have a smooth sauce.
- Heat up the 2 tablespoons of vegetable oil in a pot over medium heat. Once the oil is hot and sizzles add the sauce and let fry for a couple minutes. Season with a little salt to taste. Then reduce heat to low and simmer for about 10 minutes.
- Make the tortilla chips while the sauce is simmering. When they're done put them all in the pot with the sauce. Stir to make sure they are all coated in sauce. Do it carefully so they don't break. Let them simmer for just a couple of minutes. Not too long or they will get soggy.
- Serve the chilaquiles. Garnish with diced onion, cilantro and queso fresco.
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