Chilaquiles Rojos Sencillos

Ingredients

• Corn tortillas

  8 tortillas

  $1.10

• Tomatoes

  4 medium tomatoes

  $0.88

• Jalapeño Pepper

  1 fresh jalapeño

  $0.21

• Onions

  1 small white onion

  $0.22

• Garlic

  2 cloves garlic

  $0.08

• Vegetable oil

  2 tbsp vegetable oil

  $0.09

• Salt

  1 tsp salt

  $0.01

• Coriander

  1 small bunch fresh coriander

  $0.30

Prices are estimates from our ingredient database and vary by market.

Hard to find?

• Swap Corn tortillas for Bread (1:1) — Flatbread or chapati wraps the filling just as well

Preparation

1. 1

   Cut the corn tortillas into triangles and spread them out to dry slightly before cooking.

2. 2

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and fry tortilla chips in batches until golden and crisp, then drain on paper towels.

3. 3

   In a dry pan or griddle, blister tomatoes, jalapeño, half of the onion, and garlic until lightly charred.

4. 4

   Transfer the charred vegetables to a blender with 1/2 teaspoon salt and blend until a rustic sauce forms.

5. 5

   Heat the remaining tablespoon of oil in the skillet, pour in the salsa, and simmer gently for 5 minutes until slightly thickened.

6. 6

   Toss in the crisp tortilla chips, stirring gently for 1 minute so they soften slightly while retaining crispness.

7. 7

   Garnish with the remaining finely diced raw onion and chopped fresh coriander, then serve immediately.