Chilaquiles with Salsa Roja

Ingredients

Directions

1. 1

   In a small pot or saucepan, combine the dried peppers, tomatoes, onion, and garlic. Add enough water to cover. Bring to a boil over medium-high heat and cook for 5 to 6 minutes. Reserve ½ cup of the cooking liquid.

2. 2

   Transfer the boiled vegetables to a blender. Add the cilantro, salt, pepper, and the reserved ½ cup of cooking liquid. Puree for 1 minute, then blend for 1 to 2 minutes more, to the desired consistency. Set aside.

3. 3

   Preheat the vegetable oil in a heavy-bottomed pot over medium-high heat for 4 to 5 minutes. Fry the tortilla wedges in batches for 2 to 3 minutes, until golden brown, turning constantly. Drain on paper towels.

4. 4

   Heat the 1 tsp. of vegetable oil in a wide pot over medium heat for 1 minute. Add the blended sauce and simmer for 2 to 3 minutes, until slightly thickened. Add the fried tortillas and gently toss until coated.

5. 5

   In a bowl, combine the crumbled V&V Supremo® Queso Fresco and ¼ cup of diced onion. Mix thoroughly and set aside.

6. 6

   Divide the chilaquiles among 4 plates. Top each with 2 Tbsp. of V&V Supremo® Crema Supremo® Brand Mexican Sour Cream, 3 Tbsp. of the V&V Supremo® Queso Fresco mixture, and a sprinkle of cilantro. Serve immediately.