Chilaquiles with Roasted Salsa

Name: Chilaquiles with Roasted Salsa
Ingredients: 8-10 corn tortillas, cut into triangles and fried; 3 dried mirasol chiles, roasted on a griddle; 4 Roma tomatoes, roasted on a griddle; 2 garlic cloves, roasted on a griddle; 1/2 onion, cut and roasted on a griddle; 2 chicken bouillon cubes; 2 cups water (about 1/2 liter); 1 cup tomato puree (about 8.5 oz or 250 ml); 1/4 cup shredded melting cheese; 1 tablespoon salt; 1 pinch ground black pepper; 2 tablespoons oil; If you want them spicy; 2-3 fresh green serrano chiles

Cynthia Serena @cynthiaserena

Guadalajara

A classic Mexican breakfast with a delicious twist—roasted salsa.

Cynthia Serena @cynthiaserena

Guadalajara

A classic Mexican breakfast with a delicious twist—roasted salsa.

Saved

Ingredients

8-10corn tortillas, cut into triangles and fried
3dried mirasol chiles, roasted on a griddle
4Roma tomatoes, roasted on a griddle
2garlic cloves, roasted on a griddle
1/2onion, cut and roasted on a griddle
2chicken bouillon cubes
2 cupswater (about 1/2 liter)
1 cuptomato puree (about 8.5 oz or 250 ml)
1/4 cupshredded melting cheese
1 tablespoonsalt
1 pinchground black pepper
2 tablespoonsoil
If you want them spicy
2-3fresh green serrano chiles

Saved

Steps

1

Blend the roasted mirasol chiles (remove veins and seeds to make them milder), peeled roasted garlic cloves, roasted tomatoes, roasted onion, chicken bouillon cubes, 1 tablespoon salt, and black pepper. After pouring the salsa from the blender, add the remaining water to get all the contents out.
2

If you want spicy chilaquiles, blend in two or more green serrano chiles. Heat the oil in a skillet to sauté the salsa.
3

When the salsa is very hot, taste and adjust salt if needed. Add half the fried tortillas, some cheese, and chopped onion. Repeat until all tortillas are covered with salsa. Turn off the heat, cover, and serve immediately.
4

Serve with crusty rolls, sour cream, more cheese, and onion.
5