Chilaquiles Rojos

Serves 1
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Directions

  1. 1Dehydrate the guajillo chilies in hot water for a few minutes.
  2. 2Heat a little oil in a frying pan.
  3. 3Add the onion and garlic to the hot oil and fry until slightly browned.
  4. 4Add the tomatoes to the pan with the onion and garlic and cook until they change consistency.
  5. 5Turn off the heat from the water where the guajillo chilies are rehydrating.
  6. 6Once the tomatoes and other fried ingredients are ready, add a piece of chicken bouillon cube and a piece of tomato bouillon cube. This step is optional.
  7. 7Transfer the fried ingredients and the rehydrated guajillo chilies (and two tree chilies, if using) to a blender.
  8. 8Blend all the ingredients until a smooth sauce is formed.
  9. 9Heat a drop of oil in a clean frying pan to prevent the sauce from sticking.
  10. 10Pour the blended sauce into the pan and bring to a boil.
  11. 11Add salt to the sauce to taste.
  12. 12Once the sauce has boiled, add a sprig of epazote. This is optional.
  13. 13Turn off the heat once the sauce is ready.
  14. 14Arrange totopos on a plate.
  15. 15Pour the sauce over the totopos.
  16. 16Garnish with shredded chicken, chopped onion, cheese, cream, and avocado, according to preference.

Ingredients

  • Tomato
  • Onion
  • Garlic
  • 1 piece Chicken bouillon cube
  • 1 piece Tomato bouillon cube
  • Guajillo chilies
  • 2 Tree chilies
  • Oil
  • to taste Salt
  • 1 sprig Epazote
  • 1 bag Totopos (tortilla chips)
  • Shredded chicken
  • Cheese
  • Cream
  • Avocado
  • Onion for garnish

Equipment

Frying panPotBlenderPlate

Tips

  • The use of chicken and tomato bouillon cubes is optional.
  • Adjust the amount of tree chilies according to your spice preference.
  • Adding a sprig of epazote to the sauce is recommended for flavor, but optional.