Chilaquiles

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Chilaquiles

 

I have two ways of making chilaquiles:

 

When I have the time, I get some dried red chiles

(pasilla or whatever) boil them in some water with

about 5 garlic cloves, half an onion, serrano or

yellow chiles, pepper and salt, for about 10 minutes

or until soft.

 

Then I blend it all, and strain.

Put this sauce aside.

Heat up a pan, then add a good amount of oil, and add

torn or cut tortilla strips to fry.

I can't exactly remember how many I put in, it's all

to the " eye " .

 

After you toss and turn and they are nice and golden,

put them in a container and set aside.

In the same pan fry some onions and maybe some more

chiles.

 

Then put in a block of crumbled tofu and cook for a

bit.

Add cumin, oregano, pepper, salt and other spices to

improve the bland tofu flavor.

 

When the water is almost boiled out add the the

blended chile sauce, cook for a bit and add the

tortillas at the last minute (so they don't get

soggy).

Serve and enjoy.

 

The lazy way is to not make the chile sauce and just

add a can of tomato sauce to the tofu and onions

frying in the pan, then add the tortillas.

It's not authentic but it's still quite good. It's all

in the spices.