Red Chilaquiles

Ingredients

• 8 tomatoes
• 4 serrano chilies
• 1/4 onion
• 3 cloves of garlic
• 2 nopalero or mirasol chilies
• Cold tortillas
• Oil
• 1 tablespoon Knorr Swiss bouillon powder
• Salt
• 2 espazote leaves
• Fresh table cheese
• Cream

Tools

• Tongs
• Frying pan
• Blender
• Stove
• Wooden spoon
• Knife
• Pot

Steps

1. 1. Disinfect vegetables5 min

   First, let’s wash and sanitize the vegetables. We’ll remove the seeds from the mirasol peppers and then wash them.

   
2. 2. Boil the vegetables15 min

   Fill a pot halfway with water and add the tomatoes, chili peppers, onion, and 1 clove of garlic. Then let it boil for about 10 minutes over medium heat; halfway through, add the mirasol chili peppers to the pot.

3. 3. Make the tortilla chips

   First, pour a generous amount of oil into a skillet and let it heat over medium heat. Meanwhile, cut the cold tortillas into squares and then fry them in the hot oil until they’re golden brown but not burnt. Then remove them and place them on paper towels.

   
4. 4. Make the sauce5 min

   Once the vegetables have boiled, pour them into the blender along with the cooking water until the blender is half full. Add the Knorr Suiza and 1 clove of garlic, then blend until the mixture reaches the consistency of a sauce.

5. 5. Cook the sauce4 min

   Now, in a hot skillet with a little oil, add 1 clove of garlic and let its flavor infuse the oil; then remove the garlic and pour the sauce into the skillet along with a little salt and the epazote leaves.

6. 6. Add the tortilla chips

   Finally, turn off the heat, add the tortilla chips to the sauce, and stir gently so they mix well with the sauce.

   
7. 7. Ready to serve

   You have prepared chilaquiles ready to serve, topped with sour cream and cheese.

   

Tips

We're going to remove the seeds from the mirasol chilies and then wash them.

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