This is the recipe that was used at the cooking demonstration at the Tercera Edad in January 2014.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
pepper
1 tsp of chicken stock (powder)
1 small branch of “epazote” (or substitute with a pinch of oregano)
3 cloves of garlic
Method:
-
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!
