Name: Red Chilaquiles with Chicken
Prep time: 75 min
Cook time: 30 min
Yield: 6
Cuisine: Mexicana
Ingredients: water; 8 tomatoes, for the sauce, cut into quarters; 4 serrano chiles, for the sauce; 1/2 onions, for the sauce; 2 cloves garlic, without skin, for the sauce; salt; 2 tablespoons vegetable oil, for frying the sauce; 500 grams corn tortillas, in triangles; vegetable, for frying the tortilla chips; 500 grams chicken breast, cooked, shredded; sour cream, for garnish; 1/4 cups queso fresco, grated; red onion, cut into strips; 1/4 cups cilantro, finely chopped

Preparation

45 mins

30 mins

Low

Cook the tomato, serrano pepper, onion, and garlic with enough water for 10 minutes over medium heat until softened. Set aside. Blend the tomato, serrano pepper, onion, garlic, and 1 cup of the vegetable cooking liquid, then season with salt and blend for 5 minutes or until you obtain a smooth sauce. Add vegetable oil to a pot and heat over medium heat, then pour in the sauce and cook for 5 minutes. Set aside the red sauce for chilaquiles.