Take a couple of tortillas and cut them into four parts. Then put them on a baking tray and add a few drops of olive oil on them. Put them in the oven for a few minutes until they start to brown.
Clean the peppers by breaking them in half and removing the seeds. Place them with the tomatoes on the comal to toast them a little.
Then grind the tomatoes and peppers in a blender with onion and garlic. Add ¼ cup of water.
In another pot, place two tablespoons of oil and empty the sauce and a little salt. Heat and after a few minutes, pour the sauce onto a plate full of the freshly made tortilla chips.
Fry an egg to taste and place on top of the chilaquiles.
Serve adding La Vaquita® Crema Mexicana and La Vaquita® Queso Fresco to taste.
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Chilaquiles
By Terrie Lewis(2) | August 31, 2020
Ingredients
½ kilo of corn tortillas (1.1 lbs)
Olive oil
5 serrano peppers
3 tomatoes
½ onion
2 garlic cloves
Salt
Pepper
1-2 eggs per person/serving
La Vaquita® Crema Mexicana
La Vaquita® Queso Fresco
Optional: Leftover cooked meat of your choice
Directions
Take a couple of tortillas and cut them into four parts. Then put them on a baking tray and add a few drops of olive oil on them. Put them in the oven for a few minutes until they start to brown.
Clean the peppers by breaking them in half and removing the seeds. Place them with the tomatoes on the comal to toast them a little.
Then grind the tomatoes and peppers in a blender with onion and garlic. Add ¼ cup of water.
In another pot, place two tablespoons of oil and empty the sauce and a little salt. Heat and after a few minutes, pour the sauce onto a plate full of the freshly made tortilla chips.
Fry an egg to taste and place on top of the chilaquiles.
Serve adding La Vaquita® Crema Mexicana and La Vaquita® Queso Fresco to taste.
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