Chilaquiles Rojos

Ingredients

• 2 pounds Roma tomatoes
• 2 dried guajillo chiles
• 1 dried ancho chile
• 1/2 white onion
• 3 cloves garlic
• 1/4 cup vegetable oil
• 8 cups tortilla chips or fried tortilla strips
• 1 cup Mexican crema or sour cream
• 1 cup shredded Oaxaca cheese or mozzarella
• 1/4 cup fresh cilantro, chopped
• 2 jalapeños, sliced
• salt to taste
• black pepper to taste

Instructions

1. Roast tomatoes, guajillo chiles, ancho chile, onion, and garlic in a dry skillet over medium heat for 5 minutes until fragrant.
2. Remove stems and seeds from dried chiles. Soak chiles in hot water for 10 minutes.
3. Transfer roasted ingredients and soaked chiles to a blender with 1 cup of soaking water. Blend until smooth.
4. Strain sauce through a fine sieve to remove chile skin.
5. Heat oil in a large skillet over medium-high heat. Pour in sauce and simmer for 10 minutes, stirring occasionally.
6. Add tortilla chips to the sauce and toss gently for 2-3 minutes until slightly softened but still crispy.
7. Transfer to a serving platter. Drizzle with crema and top with cheese, cilantro, and jalapeños.
8. Serve immediately while warm and crispy.

Notes

• For best results, use fresh tortilla chips made that day or day-old chips; avoid stale packaged chips
• Prepare the sauce ahead of time and reheat just before adding chips to maintain crispiness
• A blender works better than a food processor for achieving a smooth sauce
• Add chips in batches if making large quantities to prevent them from becoming soggy
• Serve immediately as chilaquiles get soft quickly
• You can add fried eggs, chorizo, or shredded chicken on top for a heartier meal