Delicious and exquisite recipe for chilaquiles in red sauce. They are a favorite for breakfast on the weekend. Accompany them with scrambled egg.
Ingredients
- 10 tomatoes
- 4 serrano peppers
- 1 clove of garlic, finely minced
- 8 tortillas, cut into triangles
- Oils
- ½ cups red onion, chopped
- 2/3 cups fresh coriander, chopped
- ¾ cups fresh cheese, crumbled
- 1/3 cups sour cream
Directions
In a saucepan put the tomatoes and chili peppers and fill with water until cover. Put on low heat.
Pass the tomatoes, chilies, garlic and 1/3 of the water in which they were cooked to the blender and puree until a sauce forms.
In another large pot, put the sauce, seasoning with salt and cook over fire medium until slightly reduced and flavors concentrated, about 5 minutes. Keep warm
In a large skillet, put about 1 cm of oil. Cold half of the tortillas until lightly browned, about 3 minutes
Repeat the previous step with the rest of the tortillas.
Put the tortillas on a disposable kitchen towel to drain a little fat.
Leave 1/4 cup of the oil that was used and return all the tortillas to the pan.
Add the onion and cover the skillet. Let it cook until it is translucent, about 4 minutes. Stir occasionally so it does not brown or burn me
Add the sauce and cook, stirring 3 minutes.
Serve the chilaquiles and top with cream, fresh cheese and chopped cilantro.