Made these over the weekend and the entire family loved them. Thanks for making me the hero of the day. Very rich in flavor. A new favorite of ours now. ~ Charles



– Make the ancho sauce first. Dry roast the ancho peppers on a hot pan. The peppers will puff and the skins will begin to turn red.


– Set them into a large pot of boiling water and remove from heat. Let them soak covered in water.  – Remove the stems and coarsely chop the anchos. Add them to a food processor.


– Heat the oil in a pan to medium heat and add the onion. Cook about 5 minutes to soften.


– Add the garlic and tomato and cook another minute or so, until you can smell the garlic. Add them to the food processor.


– Add the vinegar, cumin, oregano and a bit of salt and pepper along with the soaking liquid and honey. Process until it smooths out.


– Press the sauce through a coarse strainer into a bowl.  – Add it to a small bowl with the tomato sauce and stir it together.


– For the tortillas, add the canola oil to a wide pot and heat to medium.  – Slice the tortillas into 6 wedges and fry them in the oil in batches a couple minutes per side. – Remove and drain them on a paper towel lined plate. Dash them with salt while they are hot.


– Make the Chilaquiles – Add the ancho chili sauce to a wide pan and heat through. – Stir in the tortillas and coat each of them with the sauce.


– Remove from heat. Top the chilaquiles with queso fresco, tomato, jalapeno, avocado, herbs, and a fried egg or two. Enjoy!




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