The reason why you would now love waking up in a Sunday morning, will be the delicious smell of Fresh Chilaquiles, accompanied by your favourite choice of topping; chicken, fried eggs, beans, bread, or on its own. Follow this easy and tasty recipe to understand why Mexicans love them!
INGREDIENTS
- 8 Dried Guajillo Chillies
- 2 cups Chicken broth
- 1 Garlic clove
- 1/4 teaspoon Mexican Oregano
- 1/2 teaspoon Ground Cumin
- 10 Corn tortillas (cut into wedges ) or Totopos – Pepe Comala
- 1/4 White onion (julienned)
- 3 Tablespoons Queso Cotija (can be replaced with queso fresco or feta cheese)
- Toppings (optional): sour cream, fresh coriander.
INSTRUCTIONS:
Toast the chillies on a hot and dry comal (or saucepan) until soft and pliable. Remove and allow to cool down to then remove stems and seeds. Place the chiles and all the remaining sauce ingredients in a saucepan and simmer for 15 min. Pour into a blender and puree. Pour the sauce through a sieve into a bowl, mashing with the back of a spoon and set the sauce aside.
In a large frying pan heat about an inch of vegetable or corn oil over medium heat until hot enough that a piece of tortilla dropped in oil immediately floats to the top and bubbles. Fry the tortillas wedges until crispy. Remove them from the oil and drain on paper towels; add salt immediately.
Preheat oven to 180 degrees celsius, pour half of the sauce into a baking dish, arrange the tortilla wedges flat in the bottom of the dish, and pour in the remaining sauce. Bake for 10 min. Garnish white onion, sour cream, fresh coriander and crumbled cheese. And enjoy!
