Traditional Mexican Chilaquiles Rojos

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Cilantro
  • 1 Garlic clove
  • 1/2 Jalapeno or serrano chile
  • 1 lb Tomatoes, ripe
  • 1/4 cup White onion
  • 1/2 White onion (about 1 oz or 30g, small

• Baking & Spices

  • 1 1/8 tsp Sea salt

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 9 Corn tortillas

• Dairy

  • 1/4 cup Mexican crema or sour cream
  • 1/4 cup Queso fresco

Found on cookingtheglobe.com

Description

Directions

• The tortilla chips. If you use store-bought chips, please skip this step. You can either fry or bake your tortilla triangles.
• For frying, heat 1 tablespoon of oil in a large skillet over medium-high heat and fry your tortillas piece in batches until they are golden brown and crisp. When done, drain on paper towels.
• For baking, preheat the oven to 350°F (175°C), grease a baking sheet, and place your tortilla pieces on it. Lightly brush the tops with oil and sprinkle with the salt. Bake for 20 minutes until golden brown and crispy.
• The salsa rojo. If you use a store-bought salta, please skip this step. Heat oven broiler. Place the vegetables on a baking sheet. Broil for 15 minutes, turning halfway through, until the juices begin to run from tomatoes and the skin slightly blackens. Remove the skin from the garlic and discard.
• Place the tomatoes, garlic, onion, ½ of the chile and salt in a blender or food processor and puree until smooth. Give a taste and add more chile if you want to.
• Chilaquiles. Heat the salsa rojo in a large skillet. When its hot, stir in the tortilla chips. Cook for few minutes. Serve right away if you love them crispy and wait for 5-10 minutes if you love them soft. Serve topped with white onion, cheese, sour cream, cilantro and avocado. Chilaquiles can also be served with a fried egg. Enjoy!

Nutrition