Chilaquiles recipe Share this recipe on Facebook
Chilaquiles are fried corn tortillas cooked in red or green salsa and served with cheese or other condiments. They are typically served for breakfast together with eggs, beans and nopalitos (a Mexican vegetable).
Preparation time: 5 minutes, Cooking time: 20 minutes, Serves: 4
12 corn tortillas, preferably stale
Salt and black pepper to taste
2 cups red chile sauce or salsa verde (see recipes below)
Cotija cheese (substitute with Parmesan cheese)
Creme fraiche or sour cream
Chopped cilantro (coriander)
Thinly sliced red onion
Cut each tortilla into 6 wedges and set aside.
In a large saucepan over medium heat add the vegetable oil (about 1/8th inch in height) and bring to a heat. Add the tortilla wedges a few at a time (do not overcrowd) and fry until golden brown. Remove with a slotted spoon and place on paper towels to absorb excess oil.
Clean the pan and return to heat. Add 2 more tablespoons of vegetable oil and bring to a heat again. Add the red or green salsa and cook for 3 to 4 minutes. Add the fried tortilla wedges and gently toss them in the salsa. Cook for 2 to 3 minutes more.
Remove from the heat and serve immediately with fried eggs, beans and any of the garnishing ingredients.
Notes and tips
The tortillas will fry better if they are a day or two old (the drier they are, the better). If not, cut them first, then put them in a warm oven for 5 - 6 minutes, remove them and let them cool down, then use as directed.
Red chili sauce recipe
4 dried ancho chiles (stems, seeds and veins removed)
2 garlic cloves
1/2 tsp salt
Heat the chles on a skillet over medium high heat until they start to smell. Put them in a bowl and cover with hot water. Let them sit for about 20 minutes until they soften. Add the chiles, garlic, salt and 1/2 cup of the chili soaking water into a blender and process until you get a soft puree. Strain the puree through a
mesh sieve into a bowl.
Salsa verde recipe
1 lb tomatillos, husks removed
1 jalapeno, stem and seeds removed
2 cloves garlic
Put the tomatillos in a saucepan and cover with water by 1 inch. Add the jalapeno and garlic and bring to a boil. Reduce heat and simmer for 5 minutes, or until the tomatillos are cooked through (they tomatillos when cooked change color). Using a slotted spoon remove the tomatillos, jalapeno and garlic and move to a blender together with 1 cup of the cooking liquid. Process until you get a smooth puree. Season with salt to taste.
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