Welcome to Simply Mamá YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoy the process of making home cooked food.
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INGREDIENTS
4 dried guajillo chiles (cleaned and presoaked)
2 Roma tomatoes chopped (110 g)
1/2 of a medium onion chopped (80 g)
1 chipotle pepper in adobo sauce or fresh jalapeño (25 g)
1 clove of garlic (5 g)
1/2 cup (118 mL) chicken broth
1/4 tsp salt (or to taste)
6 corn tortillas
oil for frying
4 oz (113 g) Oaxaca cheese (or cheese of your choice)
Cotija cheese for garnish
Mexican table or sour cream for garnish

TORTILLA CHIPS PREPARATION
- Cut corn tortillas in to quarter pieces
- Preheat a pan with at least a 1/2 inch of oil
- Now add cut corn tortillas and fry until golden brown and crispy
Note: Depending on the size of pan, you may need to fry in several batches as to not crown the pan.

SALSA PREPARATION
- Remove stems and seeds from dried guajillo peppers
- Rinse thoroughly and place in a pot of water
- Bring water to a boil, turn of heat and steep chiles until soft and pliable
- In a blender add drained softened guajillo chiles, chipotle pepper in adobo sauce, chopped Roma tomatoes, chopped onion, mashed clove of garlic, chicken broth and puree well
- Strain pureed salsa in to a preheated pan with 2 Tbsp of oil
- Cook and simmer salsa for at least 5 minutes on a low to medium heat
- Be sure to season and salt to taste
- Once salsa has cooked, add your chips and combine well
- Add shredded cheese and cook until melted
- Serve chilaquiles on a plate along side eggs and garnish with Mexican table cream and a sprinkle of Cotija cheese
- This recipe makes 2 to 3 servings of chilaquiles



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