Chilaquiles

Chilaquiles
  • 2 tomatoes, chopped
  • 6 dried chile de arbol peppers
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon chicken bouillon granules
  • salt to taste
  • water to cover
  • 2 tablespoons vegetable oil, or to taste
  • 2 (6 inch) corn tortillas, cut into strips
  • 4 eggs


  1. 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. Transfer chile peppers to a blender using a slotted spoon; blend until smooth. Pour in tomato mixture; blend until smooth.
  3. Heat oil in a large skillet over medium heat. Cook and stir corn tortillas 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.

04/07/2018
Chilaquiles, recipe PT15M PT1H 5 455 calories

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