Dairy-Free Chilaquiles Rojos

Ingredients

• 12 Corn tortillas
• 2 cup Vegetable oil
• 6 Dried guajillo peppers
• 4 Roma tomatoes
• 0.5 Onion
• 2 cloves Garlic
• 2 cup Chicken broth
• 1 cup Dairy-free cheese
• 1 Avocado
• 0.25 cup Cilantro
• 1 tsp Salt

Instructions

1. 1Cut the 12 corn tortillas into 8 triangles each. Heat 2 cups of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until shimmering, about 350°F (175°C). Fry the tortilla triangles in batches for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
2. 2While the oil heats, prepare the peppers. Remove the stems and seeds from the 6 dried guajillo peppers. Place the seeded peppers in a bowl and cover with hot water. Let them soak for 15 minutes until softened.
3. 3Combine the rehydrated guajillo peppers (drained), 4 Roma tomatoes (halved), 0.5 onion (quartered), and 2 cloves garlic in a blender. Add 1/4 cup of water and blend until completely smooth. You may need to scrape down the sides of the blender a few times.
4. 4Pour the blended sauce into a clean 10-inch skillet. Heat the sauce over medium heat for 5 minutes, stirring occasionally, until it darkens slightly. Add the 2 cups of chicken broth and 1 tsp of salt, stir well, and bring to a simmer. Reduce the heat to low and let it simmer gently for 10 minutes, uncovered.
5. 5Add the fried tortilla chips to the simmering sauce. Stir gently to coat all the chips. Cook for 5 minutes, stirring occasionally, until the chips have softened but still hold their shape. The sauce should be thick enough to coat the chips.
6. 6Remove the skillet from the heat. Sprinkle the 1 cup of dairy-free cheese evenly over the top of the chilaquiles. Cover the skillet for 1-2 minutes to allow the cheese to melt.
7. 7Slice the 1 avocado and arrange the slices over the melted cheese. Chop the 0.25 cup of cilantro and sprinkle it over the avocado and cheese. Serve the dairy-free chilaquiles immediately.

Substitutions

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