Chilaquiles Rojos

HealthyHyna’s go-to hearty breakfast! Here’s a 15 minute breakfast recipe for you guys. Serving for one, enjoy!

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5 corn tortillas

Oil for frying

4 guajillo chilis

5 arbol chilis

1 garlic clove

salt to taste

water

Optional toppings: onion, cilantro, vegan cheese, avocado, vegan sour cream, vegan egg

  1. Rinse and remove stem and seeds from guajillo and arbol chilis. In a small pot bring water to a boil on medium heat and let sit for 7 minutes until chilis change lighter in color and become tender.

  2. Add garlic, 3/4 c water, chilis, salt to taste to a blender and blend until smooth. The consistency of the salsa should be somewhat thick and thin. Add more water little by little if needed.

  3. Stack your corn tortillas evenly and start cutting them into bite-sized squares then pour 7-8 tbsp of cooking oil on a pan on high heat. Add tortillas and stir occasionally until tortillas are golden-brown and crisp on the edges.

  4. Mix 8-9 tbsps of red salsa to crispy tortillas and stir until evenly coated. Serve and enjoy chilaquiles with optional toppings.

Lorena Ramirez