Chilaquiles No ratings yet.

easy prep time 10 mins | cook time 25 mins | SERVINGS 8


    1 cup corn oil
    40 cut La Fe Tortillas and triangles and glit
    800g of tomato puree
    1 bottle of 465g Mexican salsa
    3 diemtes of garlic, peeled
    1 medium onion, in scantlings
    6 fresh jalapeno chilies
    1 cup of water
    salt to taste
    2 large twigs with leaves of epazote



    In a deep pan, heat 3/4 cup of corn oil and fry the tortillas. Doralas; remove and drain.


    In the blender or processor, grind the tomato puree with the Mexican sauce, the garlic, the onion, the chil- es and the water. In a saucepan heat the remaining oil and fry the sauce. season to taste Cook over low heat until thickened. Add the epazote twig/leaves.


    In a large dish, accommodate a layer of the fried tortillas and bathe with the sauce, the cream, the cheese, and the sliced ??onion. Then add another layer of fried tortillas, top with remaining sauce, cream, cheese and onion. Serve immediately.