Keto Chilaquiles

Directions

Prepare the Keto Tortillas (40 minutes)

1. Combine the Sonora Keto Tortilla Mix with 2/3 cup warm water, 1 egg, and 1 tablespoon lard or olive oil in a mixing bowl. Mix well until a dough forms.

2. Mix thoroughly and chill the dough for 30 minutes.
3. Divide the chilled dough into 12 balls and press each ball flat using a tortilla press or rolling pin.
4. Cook each tortilla under medium heat until golden on both sides, about 1-2 minutes per side. Set aside to cool.

Prepare the Tortilla Chips (10 minutes)

1. Preheat the oven to 350°F (175°C). Cut the cooled tortillas into triangles or strips and spread them out on a baking sheet.

2. Bake for 5-10 minutes, or until they are crispy and lightly browned. They brown fast, so watch closely!

Make the Chile Sauce (20 minutes)

1. Remove the stems and seeds from the dried chiles and place them in a saucepan with 3 cups of water. Bring to a boil over medium-high heat and then reduce the heat to low.

2. Simmer for about 10-15 minutes, or until the chiles are soft.
3. Transfer the softened chiles to a blender or food processor, along with the onion, garlic, cumin, oregano, and salt. Puree until smooth.

Assemble the Chilaquiles (15 minutes)

1. In a large saucepan, heat the oil over medium heat. Add the chile sauce and simmer for about 10 minutes, stirring occasionally, until the sauce has thickened.

2. Add the baked tortilla chips to the sauce and stir to coat them well. Cook for an additional 2-3 minutes until the tortilla chips are well-coated with the sauce.
3. Serve the keto-friendly chilaquiles hot, topped with crumbled queso fresco or cotija cheese, chopped cilantro, and sour cream or Mexican crema (if using).