Chilaquiles with Creamy Red Sauce
WHAT YOU NEED
- For chips:
- 1/4 cup Vegetable Oil, for frying
- 12 Corn Tortillas, cut into 8 wedges each
- Salt to taste
- For salsa:
- 4 Roma Tomatoes or 2 Large Tomatoes (about 1 1/2 pounds), chopped
- 1/2 Large yellow onion, chopped
- 1 Medium Jalapeño, sliced (remove the seeds for a less spicy dish)
- 2 Cloves Garlic
- 1 1/4 cups low-sodium chicken or vegetable broth, divided
- ¼ cup Cacique® Ranchero® Crema Con Sal
- 2 teaspoons Vegetable Oil
- Salt to taste
- For serving:
- Avocado, sliced
- Cacique® Ranchero® Crema Con Sal
- Cacique® Ranchero® Queso Fresco, crumbled
- Fried eggs
HOW TO MAKE IT
- Heat 1/4 cup oil in a large skillet over medium-high heat until shimmering. Add about a quarter of the tortilla wedges and cook, flipping once, until lightly brown and crisp.
- Drain the freshly fried tortilla chips on a paper towel-lined baking sheet. Sprinkle lightly with salt. Repeat this process until all tortillas are fried, adding more oil if needed.
- Place the tomatoes, onion, jalapeño, and garlic in a blender or food processor fitted with the blade attachment. Pour in 1 cup of the broth. Blend until smooth.
- Heat 2 tsp oil in a large skillet over medium-high heat until shimmering. Add the salsa and cook, stirring occasionally, until slightly thickened, 5 to 10 minutes (the consistency of the salsa will vary depending on the size and juiciness of the tomatoes). Fold in Ranchero® Crema Con Sal. Add additional broth to thin out the salsa, if needed. Taste and season with salt.
- Add the tortilla chips to the salsa and stir carefully to coat the chips. Cook until the tortillas are heated through, about 3 minutes.
- Serve warm garnished with avocado, Ranchero® Crema Con Sal drizzle, crumbled queso fresco, and fried eggs.
