•2-3 guajillo peppers, seeded and soaked for at least 5 minutes in boiling water.
•2 cups diced tomato
•1/2 onion
•3 garlic cloves
•1 tsp cumin
•2 cups chicken broth
•salt to taste
•6-8 tortillas, cut in quarters and fried or baked at 350°F until crisp
Instructions
Blend peppers, tomato, onion and garlic at high speed.
Pour the sauce in a medium sauce pan over high heat. Bring to a boil.
Reduce heat to medium and add cumin and chicken broth. Bring to a boil again, reduce the heat to low and simmer for 10 minutes. Adjust seasoning.
Serve tortilla chips on a plate and pour some of the sauce on top. Let the tortillas absorb some of the sauce before serving. Serve eggs, avocado and sour cream on top and enjoy!
***The Afterthoughts:
•Chilaquiles can be red or green. For the green sauce you can use a variation of this salsa. Cheese, chicken, onion and other ingredients can be serve with the chilaquiles depending on your taste. A classic breakfast in Mexico city is a steak served with chilaquiles and fried eggs.
Recipe by What's Cooking Mexico at http://whatscookingmexico.com/2009/09/21/chilaquiles/