chilaquiles with homemade tomato sauce

Chilaquiles with Homemade Tomato Sauce

Cuisine Recipes

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These chilaquiles with custom made pureed tomatoes will acquire back your encounters of breakfast Mexico. Broiled tortilla wedges are cooked momentarily in a custom made tomato-chile sauce, and finished off with a seared egg, crema, avocado, and queso fresco.

Cooking Ingredients

    • 16 (6-inch) corn tortillas

    • 2 cups oil, or as needed for frying

    • 1 teaspoon kosher salt, plus more to taste

    • 2 cups water

    • 2 guajillo chiles, stems and seeds removed

    • 1 white onion, quartered

    • 3 cloves garlic

    • 4 ripe tomatoes, quartered

    • 2 jalapenos, halved

    • 1 teaspoon ground cumin

    • 1 (14.5 ounce) can fire-roasted diced tomatoes

    • 2 teaspoons red wine vinegar

    • 1 tablespoon olive oil

    • 4 large eggs

    • 1/2 cup crumbled queso fresco

    • 1 avocado, sliced

    • 1/4 cup crema

    • sliced radish, hot sauce, chopped cilantro, for garnish (optional)

Cooking Direction

    Cut every tortilla into 8 wedges. Heat oil to 350 degrees F (180 degrees C) in a huge pot over medium-high intensity. Add tortillas to broil in clusters, taking consideration not to swarm the pot. Cook, mixing continually until brilliant and fresh, 1 to 2 minutes. Eliminate from oil with an opened spoon and channel well on paper towels. Sprinkle with salt to promptly taste. Rehash with outstanding tortillas.

    In a huge pan, add water and guajillo chiles. Heat blend to the point of boiling over high intensity, diminish temperature, and stew until chiles relax, around 5 minutes. Return intensity to medium-high and add onion, garlic, tomatoes, jalapenos, cumin, and 1 teaspoon salt. Cook, blending infrequently, until onion has relaxed, around 10 minutes.