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Chorizo Chilaquiles


2 servings


For the Chipotle Chile Sauce:

1 dried ancho chile

1½ cups boiling water

2 teaspoons canola oil

1½ cups chopped yellow onion (1 medium onion)

½ teaspoon kosher salt, divided

1 tablespoon chopped garlic (1 clove)

1½ cups tomato sauce (one 14-ounce can)

1 chipotle chile in adobo

1 tablespoon chipotle chile in adobo sauce

Water, as needed

For the Pickled Red Onions:

⅓ cup thinly sliced red onion (½ small red onion)

2 tablespoons fresh lime juice (1 lime)

Pinch kosher salt

For the Chorizo Chilaquiles:

2 teaspoons canola oil

½ cup (3½ ounces) fresh chorizo

1 large egg

3 cups chipotle chile sauce

4 cups thick tortilla chips, unsalted (from 8 tortillas)

¼ cup crumbled queso fresco cheese

½ cup cilantro

To Serve:

Sour cream

½ avocado, sliced

1 lime, cut into wedges



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