Ingredients for Guadalajara Style Chilaquiles
- 12 corn tortillas, cut into triangles
- Eggs
- 1 (28 ounce) can crushed tomatoes
- Water
- White Onion
- Garlic Clove
- Chiles De Arbol
- Corn Oil
- Oaxaca Cheese
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How to Make Guadalajara Style Chilaquiles
- Preheat oven to 350°F (175°C).
- Cut tortillas into 1-inch triangles. Arrange in a single layer on a baking sheet and bake for 10-12 minutes, or until lightly golden and crispy.
- While tortillas bake, heat oil in a large skillet over medium heat. Add onion and garlic and sauté until softened, about 5 minutes.
- Add the chilies, tomatoes, and spices to the skillet. Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.
- Reduce heat to low, stir in the chicken broth and simmer for 5 minutes.
- Add the crispy tortilla chips to the skillet and gently toss to coat with the salsa.
- Simmer for 2-3 minutes, allowing the chips to absorb some of the sauce.
- Remove from heat and stir in half of the cilantro.
- Serve immediately, garnished with the remaining cilantro, crumbled queso fresco, crema fresca, and a fried egg (optional).
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
30g
Fat
39g
Carbs
26g
