1Dehydrate the guajillo chilies in hot water for a few minutes.
2Dehydrate the guajillo chilies in hot water for a few minutes.
3Dehydrate the guajillo chilies in hot water for a few minutes.
4Heat a little oil in a frying pan.
5Heat a little oil in a frying pan.
6Heat a little oil in a frying pan.
7Add the onion and garlic to the hot oil and fry until slightly browned.
8Add the onion and garlic to the hot oil and fry until slightly browned.
9Add the onion and garlic to the hot oil and fry until slightly browned.
10Add the tomatoes to the pan with the onion and garlic and cook until they change consistency.
11Add the tomatoes to the pan with the onion and garlic and cook until they change consistency.
12Add the tomatoes to the pan with the onion and garlic and cook until they change consistency.
13Turn off the heat from the water where the guajillo chilies are rehydrating.
14Turn off the heat from the water where the guajillo chilies are rehydrating.
15Turn off the heat from the water where the guajillo chilies are rehydrating.
16Once 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.
17Once 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.
18Once 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.
19Transfer the fried ingredients and the rehydrated guajillo chilies (and two tree chilies, if using) to a blender.
20Transfer the fried ingredients and the rehydrated guajillo chilies (and two tree chilies, if using) to a blender.
21Transfer the fried ingredients and the rehydrated guajillo chilies (and two tree chilies, if using) to a blender.
22Blend all the ingredients until a smooth sauce is formed.
23Blend all the ingredients until a smooth sauce is formed.
24Blend all the ingredients until a smooth sauce is formed.
25Heat a drop of oil in a clean frying pan to prevent the sauce from sticking.
26Heat a drop of oil in a clean frying pan to prevent the sauce from sticking.
27Heat a drop of oil in a clean frying pan to prevent the sauce from sticking.
28Pour the blended sauce into the pan and bring to a boil.
29Pour the blended sauce into the pan and bring to a boil.
30Pour the blended sauce into the pan and bring to a boil.
31Add salt to the sauce to taste.
32Add salt to the sauce to taste.
33Add salt to the sauce to taste.
34Once the sauce has boiled, add a sprig of epazote. This is optional.
35Once the sauce has boiled, add a sprig of epazote. This is optional.
36Once the sauce has boiled, add a sprig of epazote. This is optional.
37Turn off the heat once the sauce is ready.
38Turn off the heat once the sauce is ready.
39Turn off the heat once the sauce is ready.
40Arrange totopos on a plate.
41Arrange totopos on a plate.
42Arrange totopos on a plate.
43Pour the sauce over the totopos.
44Pour the sauce over the totopos.
45Pour the sauce over the totopos.
46Garnish with shredded chicken, chopped onion, cheese, cream, and avocado, according to preference.
47Garnish with shredded chicken, chopped onion, cheese, cream, and avocado, according to preference.
48Garnish with shredded chicken, chopped onion, cheese, cream, and avocado, according to preference.
Ingredients
Tomato
Tomato
Tomato
Onion
Onion
Onion
Garlic
Garlic
Garlic
1 piece Chicken bouillon cube
1 piece Chicken bouillon cube
1 piece Chicken bouillon cube
1 piece Tomato bouillon cube
1 piece Tomato bouillon cube
1 piece Tomato bouillon cube
Guajillo chilies
Guajillo chilies
Guajillo chilies
2 Tree chilies
2 Tree chilies
2 Tree chilies
Oil
Oil
Oil
to taste Salt
to taste Salt
to taste Salt
1 sprig Epazote
1 sprig Epazote
1 sprig Epazote
1 bag Totopos (tortilla chips)
1 bag Totopos (tortilla chips)
1 bag Totopos (tortilla chips)
Shredded chicken
Shredded chicken
Shredded chicken
Cheese
Cheese
Cheese
Cream
Cream
Cream
Avocado
Avocado
Avocado
Onion for garnish
Onion for garnish
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.