This taquibotana recipe is inspired by Sonoran-style chilaquiles, with a tangy touch from the tomato, the flavor of dried chiles, and the surprise of the dough sticks. They are similar to original and fun chilaquiles!
In a medium pot, boil water and add salt, tomatoes, onion, garlic, guajillo pepper, and árbol chili for 5 minutes.
Blend the vegetables you boiled along with cilantro seeds and cumin for 3 minutes.
Make small balls of corn dough and flatten them in a tortilla press to a thickness of about 1.5 mm; fill with a strip of cheese, cut to size, and close in the shape of a taco, sealing the edges.
Heat enough oil over medium heat and fry the cheese-filled dough sticks until golden brown, about 5 minutes. Remove from the oil and place on paper towels to absorb excess fat.
Place the sticks on a plate and drizzle with hot sauce; garnish with cream, cheese, red onion, and avocado.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?