Authentic Chilaquiles Rojos (Red Chilaquiles) Recipe

Ingredients:

• 12 corn tortillas (See note below)
• canola & avocado oil (enough to coat the tortillas if baking or about two cups if frying. )
• 3 roma tomatoes
• ⅓ onion (white or yellow)
• 2 guajillo chiles (seeded)
• 2 or 3 chiles de arbol (Use more if you like it very spicy)
• 2 garlic cloves
• ½ Tablespoon knorr (chicken or vegetable flavor)
• ½ teaspoon kosher salt
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• Mexican Crema
• queso fresco
• Avocado
• red or white onion slices
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Instructions:

1. In a small or medium saucepan, add two cups of water, chiles, tomatoes, onion & garlic. Over medium-high heat, bring the water to a soft boil, then lower heat to medium-low. Cook for 7 minutes or until tomatoes are soft.
2. In a blender, add one cup of the cooking water, the chiles, tomatoes, onion, garlic, bullion plus all of the spices. Puree for one or two minutes until everything is pureed well.
3. Note: Reserve the remaining of the cooking water for now in case the sauce becomes too thick
4. Add one tablespoon oil to a saucepan/skillet and heat over medium heat. Add the tomato/chile puree (careful, it will sizzle!). Turn the heat to low, and simmer, stirring often, for about 5 minutes, until the sauce darkens and thickens a little bit.
5. Taste and adjust salt & pepper.
6. While the sauce is cooking, fry or bake the tortillas
7. In the saucepan where the sauce is cooking, stir in the tortilla chips, and fold until the tortilla is coated with the sauce. Remove from heat.
8. Serve immediately so that the tortillas chips don't become too soggy. They will soften up fast!
9. Drizzle with crema, sprinkle the cheese, and sliced avocado on the top.