Chilaquiles smothered in Chile Colorado Sauce
Makes:
4 servings
Ingredients
Chile Colorado Sauce:
•8 dried guajillo chiles
•2 dried ancho chiles
•1 arbol chile for spicy
•1 medium yellow onion, quartered
•1 medium Tomato
•1 clove garlic
•1 tsp dried oregano
•1 tsp salt
•1/2 tsp cumin
•4-6 cups water (reserve 2 cups after boiling)
Chilaquiles :
• 2-3 cups Chile colorado sauce
• 1 bag Fried Tortilla chips
Tips:
•After adding the chile colorado sauce, tortilla chips will keep softening, so it's best to enjoy them right away.
•Preparing the chile colorado sauce ahead of time allows for a quicker breakfast featuring Chilaquiles.
•Consider making a double or triple batch of chile colorado sauce and freezing it for easy access later, whether for Chilaquiles or other meals that use this delicious sauce
Preparation
Chile Colorado Sauce:
1. Start by removing the stems and seeds from the chiles.
2. Place the chiles in a pot and add enough water to cover them.
3. Bring the water to a boil, then remove the pot from heat and cover it. Let the chiles soak for about 20 minutes.
4. While the chiles are soaking, char a tomato, an onion, and clove of garlic until they are nicely roasted.
5. In a blender, combine the soaked chiles, charred tomato, onion, garlic, spices, and about 2 cups of the reserved chile water.
6. Blend the mixture until it reaches a smooth, silky texture.
7. Finally, strain the sauce to remove any remaining scraps, ensuring a smooth consistency.
Chilaquiles:
1. Place tortilla chips in a bowl and generously pour chile colorado sauce over them, tossing gently.
2. Let the chips rest for 5 minutes to soften in the sauce.
3. Top with cheese, serve on individual plates with refried beans and fried eggs, and enjoy.