Chilaquiles Rojas

1. 1

   Cut the tortillas into quarters. In a large skillet, heat the oil and fry the tortilla pieces until crunchy. Lower the heat to low.

2. 2

   Add the red chile sauce and mix gently through the tortilla pieces. Top with the shredded cheese and cook until the cheese just starts to melt.

3. 3

   Remove from the heat and serve with your choice of eggs. Garnish with chopped green and red onions.

4. 4

   For the sauce:

5. 5

   Remove the stems, seeds and veins from the chile pods. Rinse with cold water. Add the chiles to a pot and add enough water just to cover them. Bring to a boil and simmer covered for 20 minutes. After 10 minutes turn the chiles over to cook evenly. Drain and cool.

6. 6

   In a blender, mix 3 cups of water, half of the cooked chile pods, 3 Tablespoons flour, 2 cloves garlic and half the salt. Blend until smooth. Strain the sauce removing any seeds. Repeat this process with the rest of the ingredients and set aside to cool.

7. 7

   Recipe from Muy Bueno Cook Book.

* Per serving · 4 servings · Values may vary.