Homemade Chilaquiles
A recipe that dates way back to the Aztecs, chilaquiles was a great way to use up tortillas before refrigeration. A classic dish of Mexico filled with flavor, colors and spice…delicious!
Ingredients
4 roma tomatoes
1 Anaheim pepper
1 poblano pepper
4 cloves garlic
4 dried guajillo peppers
1/2 onion, chopped
2 cups water
2 sprigs epazote
10 corn tortillas, fried
1 cup queso fresco
1/2 cup freshly chopped cilantro
Salt and pepper to taste
Cooking oil
Instructions
1
Dry roast the roma tomatoes, anaheim peppers, poblano pepper, garlic cloves, guajillo peppers and the onions.
2
Place the dry roasted vegetables into a blender with 2 cups of water and about 2 tbsp of salt. Blend everything together until it is pureed and smooth. If needed, strain the sauce to remove any seeds or debris if your blender doesn’t blend them throughly.
3
Heat a large pot or deep sided fry pan and add enough oil to lightly coat the bottom of the pan. Add a few sliced onions and sauté before adding the pureed sauce.
4
Add the sauce to the hot pan and stir. Cook the sauce for about 10 minutes to cook the tomatoes and reduce the sauce by about half.
5
Quarter the fried the corn tortillas into the cooked sauce and let them simmer with the sauce for about 3-5 minutes to soften the tortillas. Don’t overcooked the tortillas or they will be too soggy.
6
Spoon the tortillas and sauce onto a plate and serve with a sunny-side up egg, queso fresco and freshly chopped cilantro. Serve and enjoy!
