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Categories: Breakfasts, Sides, Vegetarian

Chilaquiles de Guajillo

This is a tale of two Oaxacas--one deep in southern Mexico, the other in Los Angeles. The relationship between the two is so close that the Spanish-language newspaper El Oaxaqueno, which is published from offices on Wilshire Boulevard, is distributed ... Read more

Total time: 1 hour | Serves 4
  • 10 guajillo chiles
  • 2 pounds tomatoes
  • 1/4 onion, chopped
  • 2 cloves garlic, chopped
  • 15 corn tortillas, cut into 2x1-inch strips
  • 1 cup oil
  • 1 cup crumbled queso fresco
  • 1/2 onion, sliced, for garnish
  • 1/2 cup chopped Italian parsley, for garnish

Step 1Roast the chiles on a hot griddle or in a hot skillet until fragrant, 30 seconds. Remove them to a bowl of hot water to soak until softened, 15 minutes. Drain.

Step 2Meanwhile place the tomatoes in a large saucepan, cover with water and bring to a boil, cooking until softened, about 5 to 7 minutes. Drain and let cool, then core.

Step 3Place the tomatoes, chiles, onion and garlic in a blender and puree. Strain through a coarse strainer or sieve. Pour into a saucepan and simmer 15 minutes. Set aside.

Step 4In a large skillet, heat the oil to 275 degrees and fry the tortillas until slightly firm, a few seconds each side. Remove to paper towels and drain.

Step 5Drain off the excess oil from the skillet. Add the sauce and the tortillas, stirring to combine, and simmer until the tortilla strips are softened, 5 minutes.

Step 6Serve the chilaquiles on a platter, sprinkled with the queso fresco and decorated with the onion slices and parsley.

Each serving:
473 calories; 744 mg sodium; 35 mg cholesterol; 19 grams fat; 7 grams saturated fat; 64 grams carbohydrates; 16 grams protein; 8.54 grams fiber.
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