Red Chilaquiles

Ingredients:

• 10 corn tortillas cut into a triangle shape
• ½ liter of water
• 3 tomatoes
• 7 serrano chilies (or fewer to taste, depending on how spicy you want it)
• ¼ of one onion
• 3 cloves of garlic
• 3 branches of epazote*(optional)
• Salt at your taste
• Pimiento at your taste
• One tablespoon of powdered chicken broth
• Crumbled Cheese (feta, mozarella, queso fresco)

Preparation:

Step 1 –  Boil tomatoes for 30 seconds. This makes removing the skins easier. 
Step 2- Boil the peeled tomatoes with Serrano chilies.

Step 3 -  Blend the boiled tomatoes and peppers with the onion and garlic to make a thin sauce.

Step 4- In a frying pan, warm up a little corn oil so that the flavors blend and add the epazote, salt, pepper and chicken broth.

Step 5- When the sauce is boiling, add bits of the fried tortillas. If you want crispier chilaquiles, add the fried tortillas to the sauce just a few seconds before serving.

If you’d like your chilaquiles a bit softer, leave the fried tortillas in the sauce longer so that they get tender.

Step 6- Served with sliced onion, sour cream, and cheese sprinkled over the chilaquiles. Serve with refried beans or fried eggs.

* Epazote is an herb with a pungent smell. It is believed to reduce flatulence. You can find it in Mexican stores.