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Chilaquiles

Ingredients

1 kilo (2.2 lbs) corn tortillas
3 chilacate chilies
2 tomatoes
2 garlic cloves, whole, unpeeled
1/2 cup oil
2 large onions, chopped
1/2 kilo (1.1 lbs) queso fresco or farmer's cheese, crumbled

Cut tortillas into squares approximately 1 to 1.5 inches square. Fry the tortilla squares in the oil until crisp and golden.

In a saucepan, place tomatoes, garlic and chiles with enough water to almost cover, simmer until garlic is semi tender and tomatoe skins are split, approximately 5 to 10 minutes. Drain, reserving cooking liquid.

Skin tomatoes and garlic, add these two ingredients plus chilies to blender and blend on low for 5 minutes or until it becomes a smooth sauce. Use as much of the cooking water as is necessary in order to free up blender blades.

Pour sauce over tortilla chips, add 2 Tbs. salt and let simmer for 15 - 20 minutes stirring occasionally.

Serve with

Chopped onions and Queso Fresco or Farmers Cheese on top.

Hint

Eggs for Breakfast.
Add some chopped chicken and some refried beans on the side for a hearty lunch or dinner.

Published or Updated on: January 1, 2006
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