Chilaquiles Rojos

Steps

1. 1

   To make the salsa, put the tomatoes, jalapeño or serrano, garlic, and ⅛ onion in a saucepan and cover with water.

2. 2

   Bring to a simmer and cook for 15 minutes.

3. 3

   Transfer the vegetables to a blender with ½ cup of the cooking water.

4. 4

   Blend into a smooth salsa, following your blender’s instructions for hot liquids, then season with salt.

5. 5

   Reserve 1 tbsp of the oil for the salsa and heat the rest in a skillet.

6. 6

   Fry the tortilla wedges in batches until crisp.

7. 7

   Drain the wedges on paper towels.

8. 8

   Heat the reserved 1 tbsp oil in a wide pan.

9. 9

   Add 2 cups of the salsa and cook for 5 minutes.

10. 10

    Add the epazote, tortilla wedges, and cooked chicken if using.

11. 11

    Toss gently and cook for 2 minutes.

12. 12

    Serve with crema, queso fresco, onion rings, and cilantro.