Chilaquiles

Von Andy Cooks · 30 Min.

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Zubereitung

1. Preheat the oven to 200°C fan-forced (390°F). Put the tomatoes, jalapeño and onion on a tray, drizzle with 1 tablespoon of the oil and season with salt.
2. Roast for 15 to 20 minutes, until the vegetables just start to soften and show colour.
3. Blend the roasted vegetables in a large jug with a stick blender, then season to taste.
4. Heat the remaining oil in a large, heavy-based frying pan over medium-high heat.
5. Cut the corn tortillas into quarters and fry them on both sides until golden brown.
6. Drain the tortillas on a wire rack and season lightly with salt.
7. Remove most of the oil from the pan, then add the sauce and chicken stock. Simmer for 2 to 3 minutes, until well combined.
8. Add the fried tortilla pieces to the sauce and stir well. Serve topped with a fried egg, pickled onion, diced avocado, crumbled queso fresco and coriander.

Zusammengefasst aus dem Video von Andy Cooks. Schau es dir für die Details an.

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