articles Food & Cuisine Recipes

Karen Hursh Graber


  • 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

How to Prepare:

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: October 28, 2014 by Karen Hursh Graber © 2008

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