Preparation time: 45 mins
Difficulty: Medium - experience needed
2 Medium tomatoes
5 tbsp Mölli Acapulco Cooking Paste
1 tsp Salt
½ cup Chicken broth
2 cups Vegetable or canola oil for frying
20 Corn tortillas, preferably stale, each cut into 8 wedges
¼ cup Queso Fresco, crumbled
¼ cup Sour cream
¼ White onion, finely chopped
â€¢ Place tomatoes, Acapulco cooking paste, salt and chicken broth on a blender and blend until smooth.
â€¢ Heat oil in a large cast iron skillet or frying pan over medium-high heat. When hot, fry tortillas in 5 batches until they are crisp and golden, about 1-2 minutes per batch. Remove with a slotted spoon to a paper-towel-lined baking sheet.
â€¢ Carefully remove all but ¼ cup of oil from pan. Discard the rest. Over medium heat, carefully pour in blended paste mixture (it will bubble furiously) and fry it, stirring often, until it is fragrant and it changes color, about 7 minutes.
â€¢ Reduce heat to medium low. Taste and, if necessary, adjust seasoning with salt. Add fried tortillas, stirring gently until they are softened and well-coated with sauce.
â€¢ Meanwhile, fry the eggs in batches.
â€¢ Serve a spoonful of chilaquiles on a plate and top with cheese, cream and onion. Place egg on top or on the side. Enjoy!