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