Dinner Tonight: Chilaquiles Rojos Recipe

• 1 28-ounce can whole tomatoes
• 3 jalapenos, stemmed and chopped
• 1/2 onion, chopped
• 1 clove garlic, chopped
• 1 tablespoon lard or vegetable oil
• 1/2 teaspoon salt
• 1 cup chicken broth
• 7 ounces corn tortilla chips
• 1/2 cup leftover chicken
• 2 tablespoons Mexican queso fresco, crumbled
• 1/2 onion thinly sliced
• 1/4 cup sour cream
• Handful of cilantro

1. Start with making the sauce. Add the tomatoes, jalapenos, onion, and garlic to a food processor or blender. Process until smooth.
2. Heat the lard in a skillet set over medium-high. When it's hot dump in tomato chile sauce. It will splatter a little bit, but that's okay. Cook for about 5 minutes, stirring constantly. Turn the heat to low and season with salt.
3. Pour the chicken broth into the skillet, and stir until combined. Then add the tortilla chips. Stir until covered with the sauce, then cover and let cook for about 5 minutes. They should be soft but not mushy.
4. Warm leftover chicken up in a pot or in the microwave.
5. Assemble the plate. Spoon some of the tortilla mixture onto a plate. Top with the thinly sliced onions, queso fresco, sour cream, and cilantro. Serve.

tomatoes, jalapeufos, onion, clove garlic, lard, salt, chicken broth, corn tortilla, leftover chicken, queso fresco, onion, sour cream, handful of cilantro

Taken from www.seriouseats.com/recipes/2009/03/chilaquiles-rojos-tortilla-chips-mexican-nachos-recipe.html (may not work)