Chilaquiles, the perfect side dish for an authentic Mexican breakfast.
1 dozen Pre-cut Yellow Corn Tortillas
1 can of tomato sauce Salsa Roja
A few sprigs of Epazote
Avocado, sliced or roughly chopped
In a large sauté pan with a generous amount of vegetable oil, heat on medium high to high. When the oil is hot, add the pre-cut tortillas and fry until golden brown. Remove tortillas to a paper towel lined plate to soak up excess oil. Sprinkle a little salt on the tortillas and put them aside.
Take 2 dried ancho chilies, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling hot water over to cover. Let sit for 15 minutes.
Add the red sauce and the ancho chilies to a blender, blend until completely puréed. Strain through a mesh sieve into a frying pan with 2 Tbsp of oil and let it cook for a few minutes. For a lighter flavor you can add half a cup of chicken broth.
If you have a few sprigs of epazote, add them to the salsa. Then add the fried tortillas to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let cook for a few minutes more. Remove from heat.
Serve chilaquiles with fried eggs and Refried Beans top with cheese, sour cream and onions.