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Chilaquiles
Chipotle Salsa
Tortilla chips drowned in red chipotle salsa, topped with shredded beef, queso fresco, and cream.
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Chilaquiles

Ingredients

  • 7 oz corn tortilla chips
  • 2 finely chopped San Marcos Chipotle Peppers in Adobo Sauce
  • 2 tablespoons adobo sauce from the can
  • 2 cups red sauce for chilaquiles
  • 9 oz cooked, shredded beef
  • 1 cup crumbled fresh cheese
  • 1/2 cup Mexican crema
  • 2 tablespoons vegetable oil
  • Salt to taste

Preparation

  • Heat the oil in a large skillet over medium heat and sauté the San Marcos Chipotle Peppers along with the adobo sauce for 2 minutes.
  • Add the red chilaquiles sauce and stir well. Adjust seasoning with salt to taste.
  • Gently fold in the tortilla chips, ensuring they are evenly coated with the sauce.
  • Add the shredded meat and cook for an additional 2 minutes until heated through.
  • Serve hot, garnished with crumbled fresh cheese and a drizzle of Mexican crema.
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