Classic Chilaquiles Rojos

Ingredients

• 12 pieces Corn tortillas
• 4 pieces Roma tomatoes
• 2 pieces Guajillo chiles
• 0.5 cup White onion
• 2 pieces Garlic cloves
• 0.5 cup Vegetable oil
• 1 cup Chicken broth
• 0.25 cup Queso fresco
• 2 tablespoons Crema Mexicana(optional)
• 2 tablespoons Fresh cilantro(optional)

Instructions

1. 1

   Cut the tortillas into triangles and let them air dry for a few minutes.

2. 2

   Heat oil in a large skillet and fry the tortilla triangles in batches until golden brown and crispy. Drain on paper towels.

3. 3

   Boil the tomatoes and guajillo chiles (stems and seeds removed) in water for 10 minutes until soft.

4. 4

   Blend the boiled tomatoes, chiles, garlic, and a quarter of the onion with a splash of the cooking liquid until smooth.

5. 5

   In a clean pan, heat a tablespoon of oil and pour in the blended sauce. Add chicken broth and simmer for 5 minutes until thickened.

6. 6

   Gently fold the fried tortilla chips into the sauce until well coated but still slightly crunchy.

7. 7

   Serve immediately topped with crumbled queso fresco, sliced onions, crema, and chopped cilantro.