Delicious and exquisite recipe of chilaquiles in red sauce. They are my favorites for breakfast over the weekend. Accompany them with scrambled eggs.
Learn more about Helena Gómez
Ingredients4 portions
Preparation
Put the tomatoes and chilies on a pot and fill it with water until they are covered. Cook on low heat.
Transfer the tomatoes, chilies, garlic and 1/3 of the water in which they were cooked to the blender and puree all until obtaining a sauce consistency.
In another large pot, put the sauce, season with salt and cook over medium heat until it reduces a little and he flavors concentrate, about 5 minutes. Keep warm.
In a large saucepan, with about 1 cm of oil. Fry half the tortillas previously cut in triangles until golden brown, about 3 minutes.
Repeat the previous step with the rest of the tortillas.
Put the tortillas on disposable kitchen towels to drain the oil a little.
Leave 1/4 cup of the oil that was used and return all the tortillas to the pan.
Add the onion and cover the pan. Let it cook until it is translucent, about 4 minutes. Stir from time to time so it does not brown or burn.
Add the sauce and cook stirring another 3 minutes.
Serve the chilaquiles and drizzle some sour cream, fresh cheese and chopped cilantro on top.
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