Name: Chilaquiles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Tomatoes, chopped - 2; Dried chile de arbol peppers - 6; Onion, sliced - 1; Garlic, minced - 2 cloves; Chicken bouillon granules - 1 teaspoon; Salt to taste - 1 teaspoon; Water to cover - 1 teaspoon; Vegetable oil, or to taste - 2 tablespoons; Corn tortillas, cut into strips - 2 (6-inch); Eggs - 4

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chilaquiles

1. Tomatoes, chopped - 2

2. Dried chile de arbol peppers - 6

3. Onion, sliced - 1

4. Garlic, minced - 2 cloves

5. Chicken bouillon granules - 1 teaspoon

6. Salt to taste - 1 teaspoon

7. Water to cover - 1 teaspoon

8. Vegetable oil, or to taste - 2 tablespoons

9. Corn tortillas, cut into strips - 2 (6-inch)

10. Eggs - 4

How to cook deliciously - Chilaquiles

1. Stage

Combine tomatoes, chile de arbol peppers, onion, garlic, chicken bouillon, and salt in a saucepan; add enough water to cover. Bring to a boil; reduce heat and cook, stirring occasionally, until tomatoes and peppers soften, 5 to 10 minutes.

2. Stage

Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.

3. Stage

Heat oil in a large skillet over medium heat. Cook and stir tortilla strips in the hot oil until crispy, 3 to 5 minutes. Crack in eggs; stir until scrambled and set, about 5 minutes. Strain blended sauce over tortillas and eggs; mix well.