Chilaquiles

Step 1: Toast the vegetables & aromatics

  • Salsa roja

    • roma tomatoes
      , halved
      5
    • dried arbol chiles
      , deseeded
      2
    • jalapeños
      , halved
      1
    • garlic
      , skin on
      1
    • white onions
      , quartered
      1/2
    • salt
      to taste

Set the oven to . Put a kettle or pot of water on to .

Lightly the arbol chile in a hot pan (no oil) until fragrant, then set aside.

Add a tiny drizzle of oil to a sheet pan and place the jalapeño, onion, tomatoes, and garlic clove on it. Broil in the oven until the vegetables are browned all over and in spots. Make sure to keep an eye on them to avoid burning.

In a bowl or container, pour hot water over the toasted chiles de arbol and let them rehydrate for about 10 minutes.

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