Chilaquiles de Chipotle y Crema

Ingredients

• 12 pieces Corn tortillas, cut into triangles
• 0.5 cup Vegetable oil for frying
• 4 pieces Roma tomatoes
• 2 tablespoons Chipotle peppers in adobo sauce
• 0.5 cup Mexican crema or sour cream
• 1 cup Chicken or vegetable broth
• 0.5 cup Queso fresco, crumbled
• 0.25 cup Red onion, thinly sliced
• 3 sprigs Fresh cilantro, chopped
• 1 piece Large avocado, sliced
• 1 piece Garlic clove
• 1 teaspoon Salt

Instructions

1. 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. 2

   Boil the tomatoes and garlic in water for about 8 minutes until the skins begin to peel.

3. 3

   Place the boiled tomatoes, garlic, chipotle peppers, and broth into a blender and process until completely smooth.

4. 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. 5

   Whisk the Mexican crema into the sauce until well combined and the color turns a creamy orange.

6. 6

   Gently fold the fried tortilla chips into the sauce, coating them thoroughly but quickly to keep some of the crunch.

7. 7

   Remove from heat immediately and plate the chilaquiles.

8. 8

   Top with crumbled queso fresco, red onion slices, fresh cilantro, and the avocado slices before serving.