- 4 roma tomatoes
- 1/ 4 white onion, cut into medium pieces
- 2-4 dried chiles de árbol, stemmed
- 3 garlic cloves
- 2 cups water
- 2 teaspoons Mexican oregano
- 1 teaspoon cumin seeds
- salt and pepper, to taste
- 12 soft tortillas, cut into triangles
- canola oil, for frying
- 1 tablespoon crema, to taste
- a little red onion, thinly sliced, for garnish
- 1/ 4 cup queso fresco
- sprig of cilantro
- 1 fried egg, optional
Add your tomatoes, onions, garlic & chiles into a medium sized pot. Add enough water so that your ingredients are just covered. Bring to a simmer until your tomatoes are cooked, onions softened and chiles rehydrated.
Once ready, add your tomatoes, onions, garlic & chiles into a blender, reserving the water. Add your oregano, cumin, pepper to taste and just a bit of salt, you can adjust the seasoning later. Slowly stream in your leftover broth, a little bit at a time, until you get a liquid that has a bit of body to it. You can choose to strain your sauce once blended.
Begin frying you tortilla triangles to make totopos. Once fried, set aside on a cooking rack with paper towel to drain excess oil.
Add a bit of neutral oil to a hot pan and pour in your sauce. Gently reduce your sauce until you get a slightly rich consistency. Check for seasoning.
Add your homemade totopos. Toss and evenly coat.
Plate your chilaquiles and top with cilantro, red onion, fried egg, and some delicious crema y queso fresco, buen provecho!