Name: Recipe for Red Chilaquiles
Prep time: 52 min
Cook time: 22 min
Yield: 14
Cuisine: Mexicana
Ingredients: 80 grams boneless chicken breast, and skinless; 2 tomatoes; 2 guajillo chiles; 1 árbol chile; 1 onion; 2 cloves garlic; 8 corn tortillas; 2 tablespoons sour cream; 1 sprig epazote; 1 sprig fresh cilantro; 1/2 cups vegetable oil; pepper, to taste; salt, to taste

Preparation

30 mins

22 mins

Low

Clean 80 gr of chicken breast, ensuring it has no skin or bones, and place it in a saucepan. Cover the chicken breast with water and add 1/2 onion, 1 clove of garlic, and salt to taste. Bring the water to a boil over high heat, cover the saucepan, and let the chicken cook in the boiling water for 20 minutes. Cut 8 corn tortillas into triangles, set aside once done. Pour approximately 1/2 cup of vegetable oil into a frying pan, ensuring there is about a 2 cm layer of oil. Heat the oil to 180º C. Place the tortilla triangles that fit in the pan and fry them for about 2 minutes, until golden brown; move them regularly with tongs. Transfer the tortilla triangles (fried totopos) to paper towels to drain. Repeat the previous 2 steps with the remaining tortilla triangles, and set aside once done.