Chilaquiles with Salsa Roja

6 Steps to complete

• 1
  In a small pot or saucepan; combine dried peppers, tomato, onion, and garlic. Add enough water to cover. Bring to a boil over medium high heat and cook for 5 to 6 minutes. Reserve ½ cup cooking liquid.
• 2
  Transfer boiled vegetables to a blender. Add cilantro, salt, pepper and ½ cup of the cooking water. Puree for 1 minute; be sure to hold down the lid with a kitchen towel for safety. Blend for 1 to 2 minutes or to desired consistency. Set aside until needed.
• 3
  Preheat vegetable oil in a heavy-bottomed pot for 4 to 5 minutes over medium-high heat. Working in batches, fry tortilla wedges until golden brown for 2 to 3 minutes, turning constantly. Remove the chips to a paper towel-lined baking pan to drain. (Let the oil return to the proper temperature between batches.) Set aside until needed.
• 4
  Heat remaining 1 teaspoon oil in a wide pot for 1 minute over medium heat. Add blended sauce and simmer for 2 to 3 minutes or until sauce has thickened slightly. Add fried tortillas to the pot and gently toss until fried tortillas are well coated.
• 5
  In a bowl; combine crumbled Queso Fresco and ¼ cup diced onions. Mix until thoroughly combined and set aside.
• 6
  Divide the chilaquiles among 4 plates. Sprinkle with 2 tablespoons sour cream, 3 tablespoons Queso Fresco mixture, and cilantro. Serve immediately and enjoy!