Wednesday, May 20, 2009

Chilaquiles (rojos)

This is one of my favorite things to eat.. Chilaquiles (red, to be specific, because there are variations; like green and in mole sauce) : D !
Basically, they're tortilla chips (totopos) covered with sauce.
The usual toppings are sour cream, crumbled cheese, diced/sliced onion and other things you can mix in, like meat (beef or chicken) and/or scrambled eggs.

I like them plain, and sometimes eat them along some refried pinto or bayo beans.
You can eat them just like I do : p or pour over better than sour cream and "cheese" (grated is better ;) ).
You can use tofu to substitute the scrambled eggs or seitan, chik'n strips or soy curls to substitute the meat.

I like mine all soft and saucy, but if you don't, just put desired amount of tortilla chips in your plate and pour over the sauce when ready to eat.


4 tomatoes
2 1/4 cups plain tomato sauce
1 tsp. guajillo pepper powder
1 tsp. de árbol pepper powder
1 tsp. california pepper powder
veggie (vegan) bouillon powder as needed (or salt and dried cilantro or spice of choice)

12 handfuls of tortilla chips (less, if you plan to pour the sauce over them)

Put in the blender all the ingredients (except for the bouillon or salt) and blend until smooth.
Pour the sauce in a pan and let it heat a bit (stir if needed).
Add the bouillon powder/salt; stir and add the tortilla chips.
Turn the heat off and stir gently to get all the tortilla chips covered with the sauce.
Enjoy : )

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