93% would make again
Chilaquiles With Andrea Mares
for 4 servings
- 3 guajillo chiles, stems removed and seeded
- 2 ancho chilies, stems removed and seeded
- 3 chiles de árbol, stems removed and seeded
- 1 tomato, halved
- 3 cups water (720 mL)
- ½ onion, chopped
- 3 cloves garlic
- salt, to taste
- 16 corn tortillas, cut into triangles
- canola oil, for frying
- 4 large eggs
- ½ cup queso fresco (55 g), crumbled, for serving
- ¼ cup red onion (35 g), diced, for serving
- 1 avocado, sliced, for serving
- 2 tablespoons fresh cilantro, chopped, for serving
- Calories 579
- Fat 29g
- Carbs 61g
- Fiber 13g
- Sugar 5g
- Protein 22g
Estimated values based on one serving size.
- In a small pot, combine the guajillos, anchos, chiles de árbol, halved tomato, and water. Bring to a boil over [level] heat. Cover 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 (60 g) 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 (480 ml) 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.