@ceesfood3: Ingredients For the Homemade Red Sauce (Salsa Roja) • 4 dried guajillo chiles • 2 dried ancho chiles (optional for depth) • 2 dried chile de árbol (optional, for extra heat) • 3 medium tomatoes • 2 cloves garlic • ¼ medium onion • 1 ½ cups chicken broth (or water) • 1 tbsp vegetable oil • Salt to taste For the Chilaquiles • 12 corn tortillas, cut into wedges (or 6 cups tortilla chips) • ½ cup vegetable oil (for frying tortillas) • Garnishes: • Queso fresco or cotija, crumbled • Mexican crema or sour cream • Sliced avocado • Fresh cilantro • Thinly sliced onion • Fried egg or shredded chicken (optional) Instructions Step 1: Make the Tortilla Chips 1. Cut tortillas into triangles. 2. Heat oil in a skillet and fry in batches until golden and crispy. 3. Drain on paper towels and set aside. Step 2: Make the Homemade Red Sauce 1. Remove stems and seeds from dried chiles. 2. Toast the chiles lightly on a hot skillet (don’t burn). 3. Boil tomatoes until skins split, about 5 minutes. Peel off skins. 4. In a saucepan, simmer toasted chiles, tomatoes, garlic, and onion in 1 cup broth for 10 minutes. 5. Blend everything until smooth. Add more broth as needed. 6. Heat oil in a skillet, pour in sauce, and cook 5–7 minutes. Add salt to taste. Step 3: Assemble the Chilaquiles 1. Warm the sauce in a skillet. 2. Add tortilla chips, tossing gently to coat. Cook 2–3 minutes (don’t overcook or they’ll get soggy). 3. Remove from heat and serve immediately. Step 4: Garnish & Serve • Top with queso fresco, crema, avocado slices, cilantro, and onion. • Add a fried egg or shredded chicken for a heartier meal. You can make the sauce ahead of time and keep it in the fridge for 3–4 days. #mexican #viral #fyp #trending #food

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Saturday 20 September 2025 00:27:10 GMT