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Ingredientes
- 10 x guajillo chiles
- 2 lb tomatoes
- 1/4 x onion minced
- 2 x garlic cloves minced
- 15 x corn tortillas cut 2" by 1" strips
- 1 c. oil
- 1 c. crumbled queso fresco
- 1/2 x sliced onion for garnish
- 1/2 c. minced Italian parsley for garnish
Direcciones
- Roast the chiles on a warm griddle or possibly in a warm skillet till fragrant, 30 seconds. Remove them to a bowl of warm water to soak till softened, 15 min. Drain.
- Meanwhile place the tomatoes in a large saucepan, cover with water and bring to a boil, cooking till softened, about 5 to 7 min. Drain and let cold, then core.
- Place the tomatoes, chiles, onion and garlic in a blender and puree. Strain through a coarse strainer or possibly sieve. Pour into a saucepan and simmer 15 min. Set aside.
- In a large skillet, heat the oil to 275 degrees and fry the tortillas till slightly hard, a few seconds each side. Remove to paper towels and drain.
- Drain off the excess oil from the skillet. Add in the sauce and the tortillas, stirring to combine, and simmer till the tortilla strips are softened, 5 min.
- Serve the chilaquiles on a platter, sprinkled with the queso fresco and decorated with the onion slices and parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 429g | |
| Recipe makes 4 servings | |
| Calories 816 | |
| Calories from Fat 537 | 66% |
| Total Fat 60.91g | 76% |
| Saturated Fat 6.37g | 25% |
| Trans Fat 1.41g | |
| Cholesterol 11mg | 4% |
| Sodium 109mg | 5% |
| Potassium 827mg | 24% |
| Total Carbs 60.86g | 16% |
| Dietary Fiber 10.1g | 34% |
| Sugars 7.85g | 5% |
| Protein 12.55g | 20% |
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