Chilaquiles Rojos

Name: Chilaquiles Rojos
Ingredients: 12 tortillas; egg; 1 can el pato tomato sauce 7.5 oz; queso fresco; 2 roma tomatoes; 1/4 onion optional, diced; cilantro; oil for frying; 1 jalapeño; 1/4 onion; 1 clove garlic; 1 tbsp chicken bouillon; 1/4 cup water

Chilaquiles rojos with fried tortillas in a red salsa, finished with queso fresco and cilantro.

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Chilaquiles rojos with fried tortillas simmered in a red tomato salsa, then topped with egg, queso fresco, and cilantro.

Ingredients

Scale

For the tortillas

Salsa

Toppings

Directions

1
Fry your tortillas in a skillet on medium high heat. Work in batches to avoid overcrowding the pan and set aside. If you are using onion, sauté in the same pan until translucent and set aside.
2
Make the salsa by blending all ingredients except for el pato sauce.
3
To the same skillet, remove the oil leaving behind about 2 tbsp and fry your salsa for 5 mins. Add the pato sauce and simmer for an additional 8 mins.
4
Add the tortilla chips and diced onion and simmer for 5 more mins if you like them to keep their crunch or until desired texture.
5
Top with an egg, queso fresco, cilantro and your favorite toppings and enjoy.

Filed underMexican & Latin American

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