Ingredients
6-8 corn tortillas
Queso fresco
2 Roma tomatoes quartered
2 Chiles serranos
1 small piece of onion
1 garlic clove
1/2 teaspoon Salt
3 tablespoons Cooking oil
I’m probably one of the few that doesn’t like my chilaquiles crispy I like them more on the softer side almost like you’re eating an enchilada casserole and not like tortilla chips. I don’t use dry chiles and I rarely cut my tortillas I just tear them apart that’s how I was raised.
Step by step instructions on each picture.
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