Traditional crispy corn tortillas simmered in a vibrant red guajillo chili sauce topped with queso fresco.
Hands-free mode with voice commands & timers
No ratings yet
Heat the vegetable oil in a large skillet over medium-high heat and fry the tortilla triangles until golden brown and crispy.
Drain the fried tortillas on paper towels and set aside; discard all but one tablespoon of oil from the skillet.
Blend the soaked guajillo chiles, tomatoes, garlic, and broth until completely smooth to create the red sauce.
Pour the blended sauce into the skillet and simmer over medium heat for about 5 to 8 minutes until it thickens slightly.
Season the sauce with salt to taste, then gently fold in the crispy tortilla chips until they are well coated.
Cook for only 1-2 minutes more to ensure the chips absorb the flavor while retaining some of their crunch.
Remove from heat and immediately plate the chilaquiles.
Garnish with crumbled queso fresco, a drizzle of crema, red onion slices, and fresh cilantro before serving.
