Ingredients To Serve 4:
5 Red Tomatoes
2 chiles “guajuillo”
15 Tortilla triangle chips
1 onion (half for the salsa and half for decoration for the plates)
100 gms cotija cheese
sour cream (2 spoons for decoration for the plates)
oil to fry the tortillas
1 tsp salt
1 tsp of chicken stock (powder)
1 small branch of “epazote” (or substitute with a pinch of oregano)
3 cloves of garlic
I used store bought tortilla chips readily available at any store, but if you can’t find these chips you can cut up tortillas in triangles and fry them.
Clean the chiles guajillo (take the seeds out) and place with the red (whole) tomatoes, onion, salt, pepper, chicken powder, in a pan.
Fill the pan with 1/4 cup of water and cover. Let the tomatoes come to a boil. Once they come to a boil they are cooked .
Place all of the salsa in a blender, add salt and garlic powder and blend until smooth.
Put the salsa mixture on low heat. If the salsa mixture is too thick, add a little water. Bring this to a boil, add the tortilla chips and mix carefully.
Once all the tortilla chips are covered in the salsa mixture serve the chilaquiles on a plate. You can add a fried egg, or more onions, cotija cheese and sour cream.
Enjoy the Mexican Chilaquiles!