4 dried Guajillo chilies
2 cloves garlic
4 medium tomatoes
1/2 teaspoon salt (or to taste)

12 corn tortillas cut into 1” squares
Sour cream and grated Jack cheese for garnish


Cook chilies and tomatoes in just enough water to cover for 15 minutes. Blend or process the chilies, tomatoes, water, garlic and salt.

Heat 1/2 cup vegetable oil in a saute pan. Fry tortilla squares until lightly golden but not crispy. Drain on paper towels.

Heat another pan and add the sauce and fried tortillas, simmering gently for 8 to 10 minutes. Drain on paper towels.

Plate and garnish with sour cream and a bit of grated Jack cheese.

This is heavenly just as is. You can embellish with fried eggs, black beans or whole, roasted jalapenos. Or you can make the sauce, skip the tortillas and use it on something else altogether. Think meatloaf, roast chicken or stirred into chili.

Recipe thanks to Merianne Myers.

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