Chilaquiles
Ingredients:
- 1 kilo (2.2 lbs) corn tortillas
- 3 chilacate peppers
- 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 inch square. Fry the tortilla squares in the oil until crisp and golden.
In a saucepan, place tomatoes, garlic and peppers with enough water to almost cover, simmer until garlic is semi tender and tomato skins are split, approximately 5 to 10 minutes. Drain, reserving cooking liquid.
Skin tomatoes and garlic, add these two ingredients plus peppers 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 Tbsp. salt and let simmer for 15 - 20 minutes stirring occasionally.
Top with chopped onions and Queso Fresco or farmer's cheese.
Published or Updated on:
January 1, 2006
Contact
Contact