Chilaquiles with Salsa Roja

Recipe submitted by Chef Fernando Canales

Chilaquiles

Corn tortillas, 2-3 per serving, cut in triangles and fried

2 dried Chipotle peppers, rehydrated

4 medium Tomatoes, quartered

1 Onion, quartered

4 Garlic cloves, peeled

Salt

2 tablespoons Bacon fat or olive oil

Crema fresca

Queso fresco

Avocado

Eggs, 1-2 per serving, fried over easy

For the salsa, add the tomatoes, onion, garlic, and chipotle to a small saucepan (adding a few tablespoons of water as needed) and cook for 5-10 minutes or until softened, then transfer to a blender and process until smooth.

Place a skillet over medium heat with 2 tablespoons of bacon fat or olive oil. Add blended mixture and cook about five minutes, adding salt to taste.

To assemble, place a bed of tortilla chips on the plate. Top with the salsa, two fried eggs, crema fresca, queso, fresco, and avocado. Enjoy!

Recipe submitted by Chef Fernando Canales