This week, Chef Ivan Romero from Puerto Vallarta Restaurants shows Tina Redwine how to make Chilaquiles.

Chilaquiles
Ranchero sauce:
4 guajillo peppers
6 garlic cloves 
¼ white onion

Roast dehydrated peppers for 1 min
Hydrate peppers in warm water for 1 min
Blend all ingredients together adding a little water if needed Strain sauce
Season with salt to taste

Chips :
Corn tortillas cut in 1⁄4
Deep fry or air fry chips until they’re crispy (8-10 min)

Finish
Mexican sour cream
Ranchero cheese
Reddish
Red onion
Eggs

In a hot saute pan add oil then add sauce and the chips after, mix all together and transfer to a plate
Garnish with Mexican sour cream, reddish slices, ranchero cheese, and red onion.