•2-3 guajillo peppers, seeded and soaked for at least 5 minutes in boiling water.
•2 cups diced tomato
•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
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!
•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 Ben's blog at http://whatscookingmexico.com/2009/09/21/chilaquiles/