Chilaquiles Rojos Clásicos

Ingredients

• 12 pieces Corn tortillas, cut into triangles
• 0.5 cup Vegetable oil
• 4 pieces Guajillo chiles, deseeded and soaked
• 2 pieces Roma tomatoes
• 2 pieces Garlic cloves
• 1 cup Chicken or vegetable broth
• 0.5 cup Queso fresco, crumbled
• 0.25 cup Mexican crema or sour cream
• 0.25 cup Red onion, thinly sliced
• 2 tablespoons Fresh cilantro, chopped(optional)

Instructions

1. 1

   Heat the vegetable oil in a large skillet over medium-high heat and fry the tortilla triangles until golden brown and crispy.

2. 2

   Drain the fried tortillas on paper towels and set aside; discard all but one tablespoon of oil from the skillet.

3. 3

   Blend the soaked guajillo chiles, tomatoes, garlic, and broth until completely smooth to create the red sauce.

4. 4

   Pour the blended sauce into the skillet and simmer over medium heat for about 5 to 8 minutes until it thickens slightly.

5. 5

   Season the sauce with salt to taste, then gently fold in the crispy tortilla chips until they are well coated.

6. 6

   Cook for only 1-2 minutes more to ensure the chips absorb the flavor while retaining some of their crunch.

7. 7

   Remove from heat and immediately plate the chilaquiles.

8. 8

   Garnish with crumbled queso fresco, a drizzle of crema, red onion slices, and fresh cilantro before serving.