4 guajillo chiles, seeded and stems removed
2 chiles de árbol, stems removed, if any
5 Roma tomatoes
2 garlic cloves
1 teaspoon chicken bouillon
1/4 teaspoon dried oregano
1/2 teaspoon fine salt
1 cup vegetable oil
12 tortilla corn tortillas
4 fried eggs, optional
1/2 cup roughly chopped cilantro, for garnish
1/2 cup crumbled queso fresco, for garnish
1 avocado, sliced, for garnish
Steps to Make It
-
Gather the ingredients. Line a large plate with paper towels and set aside.
-
Add 4 guajillo chiles (seeded), 2 chiles de àrbol (stems removed), 5 Roma tomatoes, and 2 garlic cloves to a medium pot and cover with water. Cook on medium-high heat for approximately 10 minutes or until the chiles begin to soften and the tomato peels begin to split.
-
Drain water and transfer the chiles, tomatoes, and garlic to a blender. Add 1 teaspoon chicken bouillon, 1/4 teaspoon dried oregano, and 1/2 teaspoon fine salt, and blend until smooth. Set aside.
-
Heat 1 cup vegetable oil in a large skillet on medium-high heat until shimmering but not smoking.
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While the oil is heating, cut 12 corn tortillas into triangles by dividing the tortillas into 2 stacks and cutting each into 8 equal pieces.
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Fry approximately 1/4 of the tortilla triangles at a time until golden brown and crispy, 2 to 3 minutes on each side. Move fried tortillas to the paper towel-lined plate with a slotted spoon.
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After all of the tortillas are cooked, carefully remove most of the oil from the pan, leaving roughly 1/4 remaining, and return to low heat. Add the sauce to the pan and cook, stirring occasionally, for 5 minutes.
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Add the tortilla chips to the sauce and toss gently until fully covered in the sauce.
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Serve immediately, placing a fried egg on top of each serving, and garnish with cilantro, crumbled queso fresco, and avocado slices.
Feeling Adventurous? Try This:
- Chilaquiles shortcuts—To save time, your favorite canned enchilada sauce and freshly fried tortilla chips from the bakery section of the supermarket are good substitutions.
- How to use less oil—Stale tortillas (left out to dry for 1 to 2 days) can be lightly fried and help cut back on the amount of oil used in this recipe.
- Fry the eggs in the oil—Did you know eggs can be deep-fried? Well, they can be! After frying the tortillas, carefully crack the eggs into the oil. They will puff up and turn golden.
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";}i:2;a:2:{s:5:"title";s:15:"Blend the sauce";s:4:"text";s:108:"Drain the water and blend the cooked ingredients with chicken bouillon, oregano, and salt until smooth.
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";}i:4;a:2:{s:5:"title";s:19:"Fry the tortillas";s:4:"text";s:147:"Cut the tortillas into triangles and fry in batches until golden brown and crispy. Move them to the paper towel-lined plate.
";}}Breakfast & Brunch
Mexican Mains
Spicy Foods, Pepper Recipes
