Chilaquiles in Red Sauce

Name: Chilaquiles in Red Sauce
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Mexicana
Ingredients: 10 tomatoes; 4 serrano peppers; 1 clove garlic, finely chopped; 8 tortillas, cut into triangles, a day old; oils; 1/2 cups red onion, chopped; 2/3 cups fresh coriander, chopped; 3/4 cups fresh cheese, crumbled; 1/3 cups sour cream

20 mins

Low

4.904762

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Helena Gómez

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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

Ingredients

4 portions

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10 tomatoes
4 serrano peppers
1 clove garlic, finely chopped
8 tortillas, cut into triangles, a day old
oils
1/2 cups red onion, chopped
2/3 cups fresh coriander, chopped
3/4 cups fresh cheese, crumbled
1/3 cups sour cream

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.