Sinaloan Chilaquiles with Machaca

Name: Sinaloan Chilaquiles with Machaca
Ingredients: 7 oz corn tortillas (about 200 grams); 1 lb plum tomatoes (about 500 grams); 3 guajillo chiles; 1 ancho chile; 2 tablespoons chopped onion (about 1 oz or 30 grams); 2 garlic cloves; 1 serrano chile; 1 oz dried shredded beef (machaca) (about 30 grams); 1.75 oz fresh cheese, crumbled (about 50 grams); 1 1/4 cups chicken broth (about 300 ml)

Carlos Pb @cook_38712440

Sinaloan Chilaquiles with Machaca

Carlos Pb @cook_38712440

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Ingredients

7 ozcorn tortillas (about 200 grams)
1 lbplum tomatoes (about 500 grams)
3guajillo chiles
1ancho chile
2 tablespoonschopped onion (about 1 oz or 30 grams)
2garlic cloves
1serrano chile
1 ozdried shredded beef (machaca) (about 30 grams)
1.75 ozfresh cheese, crumbled (about 50 grams)
1 1/4 cupschicken broth (about 300 ml)

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Steps

1

Cut the tortillas into triangles and fry them in oil at 350°F.
2

Boil the chiles with the tomatoes, garlic, and onion until softened.
3

Remove the stems and seeds from the chiles, then blend all the ingredients together in a blender.
4

Cook the sauce in a little oil and adjust the seasoning to taste.
5

In a skillet, sauté the machaca with a little chopped onion and diced tomato.