Chilaquiles de Chipotle y Crema
A creamy, smoky chipotle sauce coating crispy tortillas with avocado slices.
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Ingredients
- 12 pieces Corn tortillas, cut into triangles
- 1/2 cup Vegetable oil for frying
- 4 pieces Roma tomatoes
- 2 tablespoons Chipotle peppers in adobo sauce
- 1/2 cup Mexican crema or sour cream
- 1 cup Chicken or vegetable broth
- 1/2 cup Queso fresco, crumbled
- 1/4 cup Red onion, thinly sliced
- 3 sprigs Fresh cilantro, chopped
- 1 piece Large avocado, sliced
- 1 piece Garlic clove
- 1 teaspoon Salt
Instructions
- 1
Heat the oil in a large skillet and fry the tortilla triangles in batches until golden brown and crispy, then drain on paper towels.
- 2
Boil the tomatoes and garlic in water for about 8 minutes until the skins begin to peel.
- 3
Place the boiled tomatoes, garlic, chipotle peppers, and broth into a blender and process until completely smooth.
- 4
In a clean deep skillet, heat a teaspoon of oil and pour in the blended sauce, simmering for 5 minutes over medium heat.
- 5
Whisk the Mexican crema into the sauce until well combined and the color turns a creamy orange.
- 6
Gently fold the fried tortilla chips into the sauce, coating them thoroughly but quickly to keep some of the crunch.
- 7
Remove from heat immediately and plate the chilaquiles.
- 8
Top with crumbled queso fresco, red onion slices, fresh cilantro, and the avocado slices before serving.
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