Made with simple household ingredients, this is an easy take on Chilaquiles.
Ingredients
2 EA ripe roma tomatoes
0.5 EA yellow onion (small)
2 EA garlic cloves
1 EA guajillo chili
1 EA chipotle chili in adobo
3.5 OZ / 100 ML vegetable stock
1 TSP salt
1 TSP pepper
1 TSP oregano
10.5 OZ / 300 G corn tortilla chips
3.5 OZ / 100 G queso fresco
1 OZ / 25 G cilantro
Directions
Remove the eye from the tomatoes and cut them in half. Peel the onion and garlic, then quarter your onion. Remove the seeds from the guajillo chili.
Add your tomatoes, onion, garlic and guajillo chili to the mixing bowl, along with the vegetable stock. Cook your sauce with the measuring cup removed for 25 minutes / 230°F|110°C / speed 1 / stir.
Once cooked, add your salt, pepper, oregano and chipotle chili to the mixing bowl. Blend with the measuring cup inserted for 1 minute / speed 9. If your sauce is too thick, add a little water in to adjust the consistency.
Add your tortilla chips to a large bowl and mix in your chilaquiles sauce. Serve with some queso fresco and some cilantro.
Enjoy your dish!
Recipe Note
TIPS:
Try steaming some eggs or some diced chicken in the steaming sets while you cook your sauce for some added protein.
You can use different kinds of herbs to play around with the flavors.
