Saucepan@saucepan · Shared this recipeFollowMexican · breakfastChilaquiles RojosCrispy corn tortillas smothered in a rich red tomato and chile sauce, topped with crema, cheese, and avocado.total30 minprep10 mincook20 minservings4Original recipe on muydelish.comKeep this recipeAdd a copy of Chilaquiles Rojos to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients4 servingsBack to 4 servings12 corn tortillas, See note belowcanola & avocado oil, enough to coat the tortillas if baking or about two cups if frying.3 roma tomatoes0.333 onion, white or yellow2 guajillo chiles, seeded2 or 3 chiles de arbol, Use more if you like it very spicy2 garlic cloves0.5 tbsp knorr, chicken or vegetable flavor0.5 tsp kosher salt1 tsp dried oregano0.5 tsp black pepperMexican Cremaqueso frescoAvocadored or white onion slicesStepsClear checksTap an ingredient or step to check it off.1Step 1: In a small or medium saucepan, combine 2 cups of water, the chiles, tomatoes, onion, and garlic. Over medium-high heat, bring to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.2Step 2: In a blender, add 1 cup of the cooking water, the chiles, tomatoes, onion, garlic, bouillon, and all the spices. Puree for 1 to 2 minutes until smooth.3Step 3: Reserve the remaining cooking water in case the sauce becomes too thick.4Step 4: Add 1 tablespoon oil to a saucepan or skillet and heat over medium heat. Carefully add the tomato-chile puree (it will sizzle), then reduce heat to low and simmer, stirring often, for about 5 minutes until the sauce darkens and thickens slightly.5Step 5: Taste and adjust salt and pepper as needed.6Step 6: While the sauce cooks, fry or bake the tortillas.7Step 7: Stir the tortilla chips into the sauce and fold until they are well coated. Remove from heat.8Step 8: Serve immediately to prevent the chips from becoming soggy.9Step 9: Drizzle with crema, sprinkle with cheese, and top with sliced avocado.getsaucepan.com/r/99ffa903-2df3-4acc-8e44-18b1f01e611e · Original: https://www.muydelish.com/chilaquiles-rojos/
