How To Make Easy Chilaquiles
Crispy corn tortillas and three types of chiles are smothered in a rich tomato sauce, makes up this tasty Mexican chilaquiles recipe!
- 3guajillo chiles,stems removed and seeded
- 2ancho chilies,stems removed and seeded
- 3chiles de árbol,stems removed and seeded
- 3garlic cloves
- salt,to taste
- 16corn tortillas,cut into triangles
- canola oil,for frying
- 4large eggs
- ½cupqueso fresco,crumbled, for serving
- ¼cupred onion,diced, for serving
- 1avocado,sliced, for serving
- 2tbspfresh cilantro,chopped, for serving
In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil. Cover and cook for 10 minutes, or until the peppers are rehydrated and softened.
Using a slotted spoon, transfer the peppers and tomato to a blender. Add the onion, garlic, salt, and about ½ cup of the pepper cooking liquid. Blend until smooth, adding more liquid as needed if the sauce is too thick.
Cut the corn tortillas into triangles. Add to a cast iron with around 2 cups of heated oil.
Fry the tortilla triangles until golden and crispy. Leaving the chips in the pan, remove all but 2 tablespoons of the hot oil.
Add the eggs to the pan and stir around with the chips. Once the eggs are almost set, pour in the chile sauce and stir until well-combined.
Top the chilaquiles with queso fresco, red onion, avocado, and cilantro.
Serve immediately, and enjoy!
- Calories: 523.66kcal
- Fat: 26.14g
- Saturated Fat: 5.64g
- Trans Fat: 0.17g
- Monounsaturated Fat: 12.62g
- Polyunsaturated Fat: 5.79g
- Carbohydrates: 59.91g
- Fiber: 12.73g
- Sugar: 5.58g
- Protein: 17.90g
- Cholesterol: 196.52mg
- Sodium: 1157.34mg
- Calcium: 227.45mg
- Potassium: 953.67mg
- Iron: 3.85mg
- Vitamin A: 240.31µg
- Vitamin C: 60.76mg
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