Chilaquiles Rojos

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.

   Ca. 2 min.

2. 2

   Fry the corn tortillas in batches for 2-3 minutes per batch, turning occasionally, until lightly golden and crisp but not hard.

   Ca. 10 min.

   Kokkens note: Do not overcrowd the pan; fry in batches for best results.

3. 3

   Remove the fried tortillas with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.

   Ca. 1 min.

4. 4

   To prepare the sauce, bring a small pot of water to a boil.

   Ca. 3 min.

5. 5

   Add the guajillo chiles, arbol chiles, plum tomatoes, garlic, and yellow onion to the boiling water.

6. 6

   Boil for 8-10 minutes, or until the chiles have softened and the tomatoes are tender.

   Ca. 10 min.

7. 7

   Carefully transfer the cooked chiles, tomatoes, garlic, and onion to a blender.

   Ca. 1 min.

8. 8

   Add the chicken broth and salt to the blender.

9. 9

   Blend until completely smooth, then strain the sauce through a fine-mesh sieve into a clean bowl, pressing on the solids to extract all liquid.

   Ca. 5 min.

   Kokkens note: Straining ensures a silky smooth sauce without any bits of chile skin.

10. 10

    Pour the strained sauce into the skillet used for frying the tortillas (after discarding any remaining oil).

    Ca. 1 min.

11. 11

    Bring the sauce to a gentle simmer over medium heat and cook for 5-7 minutes, allowing it to thicken slightly.

    Ca. 7 min.

12. 12

    Add the fried corn tortillas to the simmering sauce and toss gently until they are fully coated.

    Ca. 1 min.

13. 13

    Cook for 1-2 minutes, just until the tortillas are softened but still retain some texture.

    Ca. 2 min.

    Kokkens note: Avoid overcooking to prevent soggy chilaquiles.

14. 14

    Serve immediately, topped with crumbled cotija cheese, sliced red onion, chopped cilantro, and a dollop of sour cream if desired.