Chilaquiles Rojos

• portionen: Servings: 4
• aktive zeit: 10 mins
• gesamtzeit: 50 minutes

Zutaten

12 corn tortillas

Olive oil or vegetable oil

Salt to taste

For the sauce:

3 cups water

4 roma tomatoes

½ medium onion , peeled and cut into large chunks

2 guajillo chiles , stems and seeds removed

3 chiles de arbol , stems and seeds removed

2 cloves garlic , whole peeled

1 cup gluten free chicken broth

½ teaspoon cumin

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon oregano

1 tablespoon olive oil

Anweisungen

Preheat the oven or air fryer to 350 degrees.

Brush the corn tortillas with a thin layer of oil on both sides. Cut each tortilla into 8 triangles.

Place the tortillas on a baking sheet in an even layer. You will need to bake them in 2-3 batches. Sprinkle with salt.

Bake for 11-13 minutes.

After they are baked, taste one chip and add more salt if needed.

For the sauce:

Add water, tomatoes, onion, chiles and garlic to a saucepan over medium heat. Bring to a simmer and cook for about 7 minutes.

Transfer the vegetables to a blender.

Add chicken broth, cumin, salt, black pepper and oregano. Process until it is a smooth liquid.

Add the olive oil to a large skillet over medium heat.

Pour the blended mixture into the hot pan. Cook for about 5 minutes until slightly thickened.

Add the baked chips into the sauce and stir. Remove from heat and stir immediately.

Notizen

Serve with a fried egg or refried beans

Top with cojita cheese, avocado slices

The chiles de arbol are spicy, so take care when handling them. Adjust the number of chiles used to your level of spice.