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Chilaquiles

This is my mother's recipe and one of my favorite dishes. The number of chiles you use depends on how spicy you like your food. If you like things on the milder side, leave out the soaking liquid from the chiles. Serve alongside refried beans or tofu scramble.

Chilaquiles
Yields: 2-4 servings
1/2 cup vegan mozzarella
Sauce:
6 roma tomatoes
1/2 small onion
1 clove garlic
2-4 chiles de arbol
1-2 chile ancho
1/2 cup water
salt to taste
Tortilla Chips:
10 stale corn tortillas
1/2 cup canola oil

Place chiles in enough water to cover and bring to a boil. Turn off heat and allow to sit for 15 minutes until softened. Remove seeds and reserve liquid for sauce.
Tortilla chips:
Stack a couple tortillas together and cut in half. Stack halves together and cut into thirds. Heat oil in pan on medium high heat and place a few tortilla triangles in oil. Fry for 30 seconds on each side until crispy, drain on paper towels or use an old paper shopping bag as I did. Discard oil and use the same pan to heat sauce.
Sauce: Combine tomatoes, onion, garlic, guajillo and arbol chiles, salt, and a few tablespoons of chile soaking liquid in blender and puree until smooth. Heat pan on medium high, add sauce, rinse blender jar with 1/2 cup water and add to pan, simmer sauce for about 5 minutes. Turn off heat, add tortilla chips, stirring to coat evenly, sprinkle cheese on top, cover with lid, and allow to sit for a minute until cheese melts.

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