Easy Chilaquiles
All measures are approximate, feel free to adjust to preference
1 16oz. can of tomatoes
2-3 chili peppers of your choice (I use dried New Mexican chilies, but you can use jalapenos, serrano or chipotle peppers)
2 teaspoons cumin
2 teaspoons (or two cloves) garlic
2 teaspoons oregano (Mexican if you have it)
salt to taste
sugar to taste (optional)
pinch of cilantro (optional)
2 cups of tortilla chips (or fried leftover homemade corn tortillas), very good place to make use of stale chips
Blend tomatoes, peppers (seeded and chopped) and garlic in a blender until smooth. Pour into a large skillet/ saucepan and heat on high heat until it starts to bubble, then reduce to let simmer.
While it's simmering, add the spices, and taste test occasionally to adjust as you'd like.
After letting it simmer for about 8-10 minutes, remove from heat, pour in the tortilla chips and cover for about 5 minutes. (or until chips are soft). Garnish with the optional cilantro and serve.
SO HOW'D IT GO?
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