If I could make these everyday.... would I? Heck YES!
My significant other & I argue about which way is the "right" way to make these... of course I say I'm right. His way: scramble eggs into the finally product... yes its delish but that isn't called chilaquiles, it would then be called chilaquiles con huevo!!! Anyhow... Lets talk business.
5-6 dried pasilla chile's (Roasted over a flame until char)
1 small garlic clove
1 thin slice of onion
1/2 Tb salt
1/2 cup of water
splash of milk (mom's way)
Add ingredients into the blender & puree for a while until very smooth.
Heat up oil in a small pot & add 1 Tb of flour.. Mix until bubbles..
*** Thickness of sauce should coat a spoon!
Grab a fine mesh strainer & pour in sauce in batches.. Gently tap on the edge of the strainer to allow sauce to flow thru... & Mix in with flour.
Heat sauce thru until gently begins to simmer & its ready! Taste & adjust seasonings accordingly.
At this point Congratulate yourself if its spicy but tasty... because you have also just made the most basic RED Enchilada sauce! YAY!! (Can be used on cheese, chicken, beef enchiladas) Your Welcome ;)
Cut in whatever shape you prefer & fry your tortillas up... drain & pour in some sauce until its saucy enough for you & add some cheese & maybe some diced or sliced onion..
Or go a set further & saute your onion & then pour the sauce... garnish with cilantro!
Don't forget your eggs!