Mexican Red Chilaquiles

1. 1

   You put the tortilla stripes for frying, until they start to get gold, take out, and let rest.

2. 2

   In the oil that you used for the tortillas stripes, fry the tomatoes, until they get a little dark,

3. 3

   Take out and put in the blender with the tomato sauce and the salt.

4. 4

   Put the sauce in a pot with the dry chile ancho with the seeds,

5. 5

   And bring to boil, when it is ready, put the tortillas, remember that they are chilaquiles, not a soup, .

6. 6

   Serve with cream cheese and the unions cut in thin stripes, and enjoy it.

* Per serving · 4 servings · Values may vary.

No additional tips available.