0 servings
What you need
cup water
bunch fresh cilantro
cup sour cream
tbsp oil
pinch salt
clove garlic clove
cup cotija cheese
tsp oregano
Instructions
1. Roast the peppers directly over an open flame. 2. Put the roasted peppers in a bowl, and cover them with aluminum foil for 15 minutes. 3. Peel and chop the roasted poblano peppers, and remove the seeds. 4. Peel and mince the garlic cloves. 5. Put the roasted poblano peppers, garlic, and water in a blender and mix until smooth. 6. Mix sour cream with salt, and the mixture from the blender in a bowl. 7. Pass the sour cream mix through a sieve, and stir. 8. Cut corn tortillas into triangles. 9. Fry tortilla triangles in oil until golden brown. 10. Spread fried tortilla chips on a baking sheet. 11. Chop an onion. 12. Slice the Serrano peppers. 13. Put some oil in the pan. 14. Add dried peppers into the pan. 15. Add chopped onion into the pan, and saute. 16. Add sliced Serrano peppers into the pan. 17. Add the mixture from the blender with Poblano peppers. 18. Add 2 cups of water into the pan. 19. Add canned tomatoes. 20. Add oregano. 21. Put everything in a blender and mix until smooth. 22. Pour the sauce from a blender into a pan, and stir. 23. Add tortilla chips into the pan with sauce and mix. 24. Put chilaquiles onto the serving plate. 25. Add avocado slices. 26. Add chopped cilantro. 27. Fry an egg. 28. Put fried egg on top of the chilaquiles. 29. Drizzle sour cream mix. 30. Sprinkle with Cotija cheese.