Mexican Red Chilaquiles

Ingredients

• 16 corn tortillas
• 1-2 cups vegetable oil for frying
• 4 Roma tomatoes
• 1-2 jalapeño peppers (depending on your heat level)
• ½ white onion
• 2 garlic cloves
• 1 tablespoon dry Mexican oregano
• 1 teaspoon salt + more to season fried tortillas
• 1 large avocado
• 1 (10 oz) package of Queso fresco
• 1 small bunch of fresh cilantro for garnishing
• Pepper to taste

Instructions

1. 1
   Roast whole tomatoes, the half onion, peeled garlic cloves and jalapeño peppers on a cast-iron skillet or non-stick pan over medium heat until soft.
2. 2
   The onion and garlic will roast faster. Remove them from the pan as soon as they are both soft and charred. The tomatoes will take the longest, rotate them as they char, don’t forget to roast the top and bottom and sides of the tomatoes and be patient with them.
3. 3
   Cut tortillas into triangles. Heat 1 cup of oil in a deep pot (or use the fryer) and fry tortillas in batches until golden (replace oil if needed).
4. 4
   Remove from oil, place them on top of paper towels and season with salt. Set aside.
5. 5
   Remove the jalapeño stems and transfer the jalapeños to a blender with the rest of the roasted veggies. Add oregano, salt, and 1⁄4 cup of water.
6. 6
   Blend until smooth, taste for salt and, if needed, adjust to taste.
7. 7
   Pour the salsa into a pot over low heat to keep it warm.
8. 8
   Crumble enough queso fresco to cover two servings, slice the avocado, and chop the Cilantro.
9. 9
   Serve the chilaquiles: Spread a little bit of the salsa on a plate, then add a layer of fried tortillas, then a layer of salsa, then tortilla chips again, then salsa again. You will end with three layers of salsa and two layers of tortilla chips. Top with the crumbled queso fresco, sliced avocado, sprinkle on black pepper to taste, and then sprinkle on chopped cilantro.
10. 10
    Enjoy!