Description
A warm, filling dish featuring crisp tortilla wedges and smoky red sauce, topped with creamy queso fresco and Mexican crema.
Ingredients
Scale
- 12 corn tortillas, cut into wedges
- 2/3 cup vegetable oil, for frying
- 4 large tomatoes, cut into chunks
- 2 guajillo peppers, stemmed, seeded, and deveined
- 3 chiles de árbol (optional)
- 1/2 medium white onion, cut into chunks
- 1 garlic clove, peeled
- 1/4 tsp cumin seeds
- 1/2 tsp black peppercorns
- 2 tsp chicken bouillon (granules or powder)
- Salt, to taste
- 1 1/2 cups water or chicken broth
- 2 tbsp olive oil, for the pan
- 1 cup crumbled queso fresco
- 1 cup Mexican crema or sour cream
- 1/2 cup chopped white onion
- 4 fried eggs (optional)
Instructions
- Soften the chiles and tomatoes by putting them in a small pan covered with water and simmer over medium heat for about 10 minutes.
- Blend the softened vegetables with 1 1/2 cups water or broth, garlic, cumin seeds, and peppercorns until smooth.
- Fry tortilla wedges in hot vegetable oil until golden and crisp, then drain on paper towels.
- Cook the blended sauce in a clean pan with olive oil and chicken bouillon over medium heat for about 5 minutes.
- Toss the fried chips gently in the sauce, ensuring they stay crisp.
- Serve immediately topped with crema, queso fresco, chopped onion, and fried eggs if desired.
Notes
For best results, use fresh, sturdy corn tortillas. Let fried chips remain crisp for maximum texture.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 200mg
