Welcome back family!
We love Mexican breakfast at home. Chilaquiles are definitely at the top of the list! The spicier the better. My mouth is watering as I type this š and I'm asking my son to please make some for breakfast... lol. I hope you try this recipe and enjoy them as much as we do!
Ingredients:
1 doz TORTILLAS
4 GUAJILLO PEPPERS (deseeded)
6 DE ARBOL PEPPERS
1 TOMATO
1/4 ONION
3 GARLIC CLOVES
1 tsp SALT
2 cups WATER (the one used to boil the peppers)
1 cup CANOLA OR VEGETABLE OIL (for frying tortillas)
Additional Optional Ingredients for the Topping:
ONION (chopped)
QUESO FRESCO (crumbled)
MEXICAN SOUR CREAM
CILANTRO (chopped)
AVOCADO (chopped)
Instructions:
1-Fill a pot with water and boil the GUAJILLO PEPPERS, DE ARBOL PEPPERS and TOMATO for approximately 5 minutes then blend with the ONION, GARLIC and SALT. Set aside.
2-Cut the tortillas in eights. Place a couple of paper towels in a bowl to absorb the oil after the tortillas are fried. Over medium heat add 1 cup OIL to a pan. Once the oil is hot fry the tortillas in small batches. Keep stirring until crispy. Add to the bowl with the paper towels. Repeat until all the chips are done.
3-Turn off your stove and remove most of the oil from the pan. Keep about one tablespoon in the pan. Turn the stove back on to medium. Once hot add the sauce to fry. Keep stirring for approximately 3 minutes. Lower your heat to low and add the chips. Slowly mix to cover the chips with the sauce.
4-You can add the toppings while the chilaquiles are in the pan or after you have served the plate. Enjoy!
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