Chilaquiles
INGREDIENTS
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6 dried guajillo or New Mexico chiles, stemmed and seeded (TIP: Cut or tear off the stems then shake or squeeze
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out the seeds. Guajillo chiles can be found in the ethnic section of your supermarket and at Latin markets.)
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12 6-inch corn tortillas
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2 tbsp neutral-flavored cooking oil (such as safflower or grape seed)
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1 28-oz BPA-free can whole tomatoes, drained
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4 cloves garlic
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1 jalapeño chile pepper, halved lengthwise, stemmed and seeded
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1 1/2 tsp ground cumin
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1 1/2 tsp dried oregano
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1/2 tsp sea salt
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1 white onion, cut into 8 chunks, divided
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2 cups shredded cooked chicken breast
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1/2 avocado, diced or sliced
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1/4 cup crumbled queso fresco (NOTE: If you can’t find queso fresco, substitute with crumbled goat or feta cheese)
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2 tbsp chopped fresh cilantro leaves
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