Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe

Ingredients

• 12 corn tortillas (See note below)
• canola & avocado oil (enough to coat the tortillas if baking or about two cups if frying. )
• 3 roma tomatoes
• ⅓ onion (white or yellow)
• 2 guajillo chiles (seeded)
• 2 or 3 chiles de arbol (Use more if you like it very spicy)
• 2 garlic cloves
• ½ Tablespoon knorr (chicken or vegetable flavor)
• ½ teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Mexican Crema
• queso fresco
• Avocado
• red or white onion slices

Steps

1. 1

   In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.

2. 2

   In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic, bullion plus all of the spices. Puree for one or two minutes until everything is pureed well.

3. 3

   Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick

4. 4

   Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.

5. 5

   Taste and adjust salt & pepper.

6. 6

   While the sauce is cooking, fry or bake the tortillas

7. 7

   In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.

8. 8

   Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!

9. 9

   Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.