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
How to Prepare:
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.
