Guajillo Chilaquiles

Name: Guajillo Chilaquiles
Total time: 1800 s
Yield: Serves 4 servings
Ingredients: 2 tablespoons oil; 1 onion, thinly sliced; 1 garlic clove, finely chopped; 1 lb tortilla chips (about 500 grams) or 20 medium corn tortillas, cut and fried; 3 guajillo chiles, soaked in boiling water, seeded, and cut into strips; 3 arbol chiles; 3 Roma tomatoes; 10 epazote leaves; 1 can evaporated milk; 1/2 teaspoon salt; 1/2 teaspoon chicken bouillon powder; as needed Shredded Manchego cheese,; Sour cream, to taste

Meme @meritposa

MEXICO

What can I say about Mexican chilaquiles? They’re perfect for breakfast, lunch, or even dinner—spicy or mild, depending on your taste. You can add chicken to make them heartier, serve them with grilled meat, or top them with a fried egg, but they always have a special flavor.

Saved

Ingredients

30 minutes

Serves 4 servings

2 tablespoonsoil
1onion, thinly sliced
1garlic clove, finely chopped
1 lbtortilla chips (about 500 grams) or 20 medium corn tortillas, cut and fried
3guajillo chiles, soaked in boiling water, seeded, and cut into strips
3arbol chiles
3Roma tomatoes
10epazote leaves
1 canevaporated milk
1/2 teaspoonsalt
1/2 teaspoonchicken bouillon powder
as neededShredded Manchego cheese,
Sour cream, to taste

Saved

Steps

30 minutes

1

Heat the oil in a skillet. Sauté the onion, garlic, tomatoes, and chiles. Let cool for a moment.
2

Blend the sautéed ingredients well, adding the evaporated milk, salt, and chicken bouillon.
3

Pour the mixture into a saucepan, add the epazote, and bring to a boil, stirring constantly.
4

Serve the tortilla chips or fried tortillas on a plate.