oast the tomatoes and garlic on open fire or grill them.
remove from heat and allow to cool.
dry roast the red chillies until well roasted and blend with the garlic and tomatoes. strain into a pan and heat the sauce until semi-thick. add salt to taste.
add the tortilla chips to the sauce. stir thoroughly combine the chips with the sauce. the chips should be well-coated with sauce. i like my totopos crispy and i served them in a plate and poured the sauce over them.
top with sour cream, diced onion, chopped cilantro, sliced avocado, or garnish as desired. for a more protein rich dish, top your red chilaquiles with a fried egg or shredded chicken or serve simple vegetarian fare.
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