Recipes

Made-at-home chilaquiles with tomato sauce

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Made-at-home chilaquiles with tomato sauce

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chilaquiles with tomato sauce

Your memories of breakfast in Mexico will come flooding back when you eat these chilaquiles with homemade tomato sauce. After being briefly cooked in a homemade tomato-chile sauce, fried tortilla wedges are topped with queso fresco, avocado, crema, and a fried egg.

Twenty minutes for preparation
Cooking Time: 30 Minutes
In total, fifty minutes
4 servings

Ingredients:

  • 16 corn tortillas (6 inches)
  • Two cups oil, or more if frying is required
  • One tsp kosher salt plus enough to taste
  • Two cups of water
  • Remove the stems and seeds from two guajillo chiles.
  • One quartered white onion
  • Three garlic cloves
  • Cut four ripe tomatoes in half.
  • Cut in half two jalapenos
  • One teaspoon of cumin powder
  • One 14.5-oz can of chopped tomatoes cooked over fire
  • Two tsp red wine vinegar
  • One tablespoon of olive oil
  • Four big eggs
  • Half a cup of shredded fresco cheese
  • One sliced avocado
  • 1/4 cup crema
  • Chopped cilantro, spicy sauce, and sliced radish as garnish (optional)
chilaquiles with tomato sauce

Directions

Step1: Each tortilla should yield 8 slices. Fill a big pot with oil and heat it to 350 degrees F (180 degrees C) over medium-high heat. Making sure not to overcrowd the pot, add the tortillas to the fry in batches. Cook for one to two minutes, stirring regularly, until brown and crispy. Using a slotted spoon, remove from oil and thoroughly drain on paper towels. Immediately sprinkle with salt to taste. Continue with the leftover tortillas.

Step 2: Combine water and guajillo chiles in a big pot. Heat the mixture to a boil on high, then lower the heat and simmer for 5 minutes or until the chiles are tender. Add the onion, garlic, tomatoes, jalapenos, cumin, and one teaspoon of salt and crank the heat back up to medium-high. Cook the onion for about ten minutes, stirring periodically, or until it has softened.

Step 3: Turn off the heat and carefully transfer the mixture to a food processor or blender. Stir in olive oil, vinegar, and canned tomatoes. Take off the top in the middle to let the steam out and blend for one minute or until smooth, scraping down the sides as needed.

Step 4: Add 1 cup of sauce to a large skillet over medium heat. Stir often and bring to a simmer. Add 1/4 of the chips and cook, stirring regularly, for about 3 minutes, or until the chips are well cooked and well covered with sauce. Arrange chips onto a dish.

Step 5: Heat 1/2 tablespoon butter in a separate small skillet over medium heat. Add the egg to the butter and heat until it’s done, if desired. Top chips with egg, queso fresco, avocado, crema, and any additional toppings you choose.

Facts about Nutrition (per serving)
816 calories
20g Protein; 68g Carbs; 55g Fat

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