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Chilaquiles de Guajillo

Time 1 hour
Yields Serves 4
Chilaquiles de Guajillo
1

Roast the chiles on a hot griddle or in a hot skillet until fragrant, 30 seconds. Remove them to a bowl of hot water to soak until softened, 15 minutes. Drain.

2

Meanwhile place the tomatoes in a large saucepan, cover with water and bring to a boil, cooking until softened, about 5 to 7 minutes. Drain and let cool, then core.

3

Place the tomatoes, chiles, onion and garlic in a blender and puree. Strain through a coarse strainer or sieve. Pour into a saucepan and simmer 15 minutes. Set aside.

4

In a large skillet, heat the oil to 275 degrees and fry the tortillas until slightly firm, a few seconds each side. Remove to paper towels and drain.

5

Drain off the excess oil from the skillet. Add the sauce and the tortillas, stirring to combine, and simmer until the tortilla strips are softened, 5 minutes.

6

Serve the chilaquiles on a platter, sprinkled with the queso fresco and decorated with the onion slices and parsley.


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