Chilaquiles
“Chilaquiles can be a valuable dish. It’s great to make if you have leftover tortillas so they do not go to waste, [especially] if you are on a budget like we most often were growing up. For my family, being able to stretch a tortilla to have an abundance to feed everyone was important, so this dish, like many others, has a special meaning. I hope you enjoy it as much as I did.”
Ingredients
- 8 morita chiles, cut in half and de-seeded
- 2 ancho chiles, cut in half and de-seeded
- 2 Roma tomatoes
- ½ white onion, peeled
- 4 cloves garlic, peeled
- 1¼ cups (300 g) good chicken stock
- Salt to taste
- 8 corn tortillas, cut into quarters or triangles
- 2 quarts (1.9 l) peanut or canola oil, for frying (amount varies depending on size of pot)
- 1 8 ounce (227 g) bottle crema Mexicana
- 1 bunch fresh cilantro, roughly chopped
- 1 red or white onion, julienned
- Queso fresco for topping
- 2 eggs (optional)
Instructions
FOR THE SALSA ROJA:
- To make the salsa, start by getting the comal, cast iron skillet or sauté pan hot on medium-high heat. The salsa can pop when you start cooking so beware.
- Once the dried chiles are de-seeded, add to the pan and toast them until they are fragrant or start to blister and get soft, about 2 to 3 minutes. Be sure to move them around. Make sure to not completely burn the chiles.
- If you have access to an open flame or a grill, feel free to char and cook the veggies. One of the many reasons I love Mexican cooking is I can burn things!
- Once all veggies are charred and cooked, add the whole tomatoes, garlic and onions to the pan at once or in batches as needed. To know when they are done, I like to make sure the tomatoes have a very nice char on the outside on all sides and the skin is blistered. The charring will also add a nice depth of flavor.
- Place all charred ingredients in blender with the chicken stock and blend until fully puréed until smooth. Add salt to taste. The salsa should coat the back of a spoon but not be watery. Pour into a container and let rest.
TO PREPARE THE TOTOPOS:
- You can make your own corn tortillas or purchase them freshly made from your local tortilleria.
- Add oil to a stock pot for frying that has high sides so the oil does not splash out. Approximate the amount of oil by making sure the tortilla squares can be submerged. Add oil and heat to a temperature of 350° F.
- Once oil is heated to the temperature needed, add cut tortillas. Move the tortillas around frequently, and cook for approximately 1 to 2 minutes. They can be cooked in batches, depending on the size of the pot.
- You are looking for a crispy texture and golden brown color. Once ready, transfer to a plate with a paper towel to cool, salt to taste.
TO BUILD THE CHILAQUILES:
- Have all the ingredients you prepared ready and near where you are cooking.
- I like to use a non-stick pan for this for an easier clean-up. Heat your pan to medium-high. Keeping the chips crispy is the key; the higher the heat, the crispier. This will come together quickly.
- Once the pan is hot, add the totopos and then about ¾ cup (150 grams) of salsa. Using a wooden spoon or rubber spatula, fold the chips in with the salsa, fully coating the chips, about 1 minute.
- The chips should have soaked up the majority of the salsa.
- Transfer the chilaquiles to a plate and top with julienned onion, cilantro, queso fresco and crema Mexicana, to your liking, as much or as little. Serve immediately.
- For an added bonus, if you want to go the extra step, add a fried egg on top of each serving.
TO MAKE THE EGGS:
- Make sure to cook the eggs before cooking the chilaquiles. Heat the pan to medium-high and add oil.
- Once the oil is hot, crack the eggs and cook to desired temperature. I like sunny side up with a runny yolk and crispy edges. Season with salt. Place egg on top of chilaquiles and enjoy.
Notes
Photo by Daniela Loera