| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
|
Ingredients
For the Chilaquiles
- 10 corn tortillas cut into triangles
- 4 roma tomatoes halved
- 1 red onion quartered
- 2 jalapeno peppers halved, seeds removed
- 4 cloves garlic
- 3 ancho chiles stem and seeds removed
- 1 New Mexico chile stem and seeds removed
- 1 guajillo chile stem and seeds removed
- pinch kosher salt
- pinch freshly ground black pepper
- 2 limes
Ingredients
For the Chilaquiles
|
|
Instructions
- Cut the tortillas into triangles and let sit at room temperature for 1-2 hours.
- Set the oven's broiler to high. Place the halved tomatoes, quartered red onion, halved jalapenos, and garlic cloves on a sheet tray and drizzle with olive oil. Broil for 10 minutes, turning halfway, or until well charred.
- Remove the stems and seeds from the dried chiles, then toast them in a skillet over medium heat for 4-5 minutes. Move the chiles to a small pot, add just enough water to cover, then simmer for 10 minutes or until chiles are softened.
- Add the roasted vegetables, softened chiles, juice of 1 lime, and a pinch of salt and pepper to a blender or food processor and blend until combined. If the sauce is too thick, add small bits of the water used for softening the chiles until a smooth consistency is achieved.
- In a cast iron pan or other wide skillet, pour in enough vegetable oil to cover the bottom of the pan and heat to medium-high. Add tortillas pieces a handful at a time, being careful not to crowd the pan. Fry until golden brown and remove; repeat in small batches until all tortillas have been fried.
- Drain the pan if necessary, then add all the fried tortillas back into the pan, turn the head down to medium-low, and pour in the sauce. Toss to cover the tortillas and cook for 2 minutes, until the sauce is heated through.
- Sprinkle cheese over the top of the mixture and remove from heat. Place a pile of the Chilaquiles onto plates, top with fried egg and other desired garnishes, and serve immediately.
Share this Recipe
0 comments on “Chilaquiles” Add yours →