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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A comfort Mexican dish, easy to make, for a good breakfast, kids love. Ingredients:
15 corn tortillas |
1 cup vegetable oil |
1 lb heavy cream |
1/2 lb cotija cheese or 1/2 lb mozzarella cheese |
1/2 white onion |
5 fresh tomatoes |
1 tablespoon salt |
1 (6 ounce) can tomato sauce (hunts) |
2 dry ancho chilies |
Directions:
1. You put the tortilla stripes for frying, until they start to get gold, take out, and let rest.
2. In the oil that you used for the tortillas stripes, fry the tomatoes, until they get a little dark,
3. Take out and put in the blender with the tomato sauce and the salt.
4. Put the sauce in a pot with the dry chile ancho with the seeds,
5. And bring to boil, when it is ready, put the tortillas, remember that they are chilaquiles, not a soup, .
6. Serve with cream cheese and the unions cut in thin stripes, and enjoy it.
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