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Red Chilaquiles El Abuelito

Yields1 Serving

 4 Guajillo dried peppers (seeded)
 7 tomatoes (quartered)
 ½ diced onion
 3 garlic cloves
 3 dried chile de arbol peppers
 1 cup hot water
 1 cup broth (chicken, vegetable, or 1 extra cup of hot water)
 1 tbsp dried epazote or 5 fresh leaves
 16 oz corn chips (restaurant style)
 2 tbsp vegetable oil
 1 Crema Mexicana El Abuelito
 ½ red onion (sliced)
 Fresh cilantro (chopped)
 100 g Queso Cotija (Mexican-style Grated Cheese) El Abuelito

Since guajillo peppers are dehydrated, we will need to soak them in 1 or 2 cups of hot water for about 10 to 15 minutes until peppers are soft. Cut stems off.


Heat 1 tbsp. of oil in a small saucepan and quickly sauté arbol peppers. Transfer to the soaking water along with guajillo peppers.


Blend together soaked peppers with water, tomatoes, garlic, onion, and a big pinch of salt.


Heat 1 tbsp. of oil on a medium pot, and add the freshly blended salsa along with dried or fresh epazote. Bring to a boil and cook for 15 minutes or until salsa turns bright red. Add more salt to taste.


Remove from heat and add the corn chips. Mix together to combine and serve in individual plates. Top each portion with El Abuelito Crema Mexicana (Mexican Sour Cream), El Abuelito Queso cotija (Mexican-style Grated Cheese), red onion slices and cilantro.