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Chilaquiles Rojos
A beloved Mexican breakfast dish that’s equally great for lunch or dinner, chilaquiles feature tortilla chips that are lightly cooked in a red or green sauce and topped with melted cheese. It was created as a way to use up leftover tortillas and other ingredients, though the dish works equally well with store-bought chips, as in this recipe. If you have some corn tortillas on hand and want to make your own, see Oven-Baked Tortilla Chips, below. If you like, to round out the meal, serve the chilaquiles with scrambled or fried eggs.
4
Servings
35 minutes
Ingredients
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1
medium white OR yellow OR red onion, quartered
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2
tablespoons grapeseed or other neutral oil, divided
Directions
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01Finely chop 1 onion quarter; set aside for garnish. In a 12-inch skillet over medium-high, heat 1 tablespoon oil until barely smoking. Add the remaining onion quarters and the garlic and cook, turning occasionally with tongs, until charred all over, 6 to 9 minutes. If the garlic is done before the onion, remove from the skillet. Transfer the onion and garlic to a blender; reserve the skillet. To the blender, add the tomatoes with juices, chipotle and adobo sauce and cumin, then puree until smooth, about 1 minute.
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