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| (Serves 4) To make Chilaquiles Rojos en Salsa de Guajillo you will need:
1. 16 corn tortillas
2. 8 dried chiles Guajillos
3. Salt
4. Chicken Bouillon
5. 2 Fresh Garlic Cloves
6. 1/4 fresh white onion (optional, but suggested)
7. Sour Cream (optional, but suggested)
8. Queso Cotija (or any variety you would like)
9. Vegetable Oil
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| Making homemade chips for your Chilaquiles works best. To make them use 16 fresh corn tortillas and cut them into triangles. |
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| Using a deep fryer or sauce pan on the stove fry the tortilla triangles approx. 15 at a time until crisp and light brown. |
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| Boil you dried Chiles Guajillo's in water in covered pot until soft. (you may need to occasionally open the pot and force the chiles down into the water so they will cook evenly) |
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| Remove stems from cooked chiles and place in blender with: 1. 2 cups of water 2. 1/2 tsp. of Salt 3. 2 fresh cloves of garlic |
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| After the chiles, garlic, salt, and water are well blended, strain the mixture through a colander into a sauce pan. |
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| Press the fresh mixture into the colander until no liquid remains. Throw away what remains in the colander. |
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| Add 1 tsp. of Chicken bouillon to the Guajillo mixture. |
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| When the Guajillo mixture is boiling, drop your fresh tortilla chips into the sauce. |
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| Gently turn the chips into the sauce until they are completely covered. |
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| When chips are completely covered in sauce, add desired amount of shredded cheese to melt. |
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| Cover and let sit approximately 5 minutes or until ready to serve. (Remove from heat) |
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| They are now ready to eat. My serving suggestion is to plate them with Sour Cream, Chopped onions, and a fried egg. ENJOY :) |
