Easy Chilaquiles

Comforting and satisfying, chilaquiles make for an easy, hearty breakfast or lunch.

What Are Chilaquiles?  

Chilaquiles are basically corn tortilla pieces that are fried, cooked in salsa, and sprinkled with cheese. They are often served for breakfast with eggs and a side of beans or nopalitos.

Why Make This?

• Chilaquiles turn leftover or stale corn tortillas into a hearty, satisfying meal.

• Customize the spice and tang to your liking with homemade red chile sauce or salsa verde.

• Garnishes like cotija cheese, crema, cilantro, and avocado add freshness and color to your plate.

Note: It will help with the frying if your tortillas are a little dry. If they're fresh, cut them first, put them in a warm oven for a few minutes first to dry them out a bit, then proceed.

Ingredients

• 12 corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges

• Corn oil, or other neutral oil for frying

• Kosher salt

• 1 1/2 to 2 cups red chile sauce or salsa verde, store-bought or homemade (see end of recipe for homemade versions)

• Sprigs of epazote, optional

  
  

Garnishes

• Cotija cheese or queso fresco

• Crema Mexicana or crème fraîche

• Cilantro, chopped

• 1 red onion, chopped

• Avocado, sliced or roughly chopped

Method

1. Fry the tortillas:  

   In a large sauté pan, coat the pan generously with corn oil (1/8 inch), heat on medium-high to high. When the oil is quite hot, add the tortillas and fry until golden brown.

    Remove tortillas to a paper towel-lined plate to soak up excess oil. Sprinkle a little salt on the tortillas. Wipe the pan clean of any browned bits of tortillas.

2. Heat the salsa:  

   Add 2 tablespoons of oil to the pan, and bring it to high heat again. Add the salsa and let it cook for several minutes. If you have a few sprigs of epazote, add them to the salsa.

3. Add fried tortillas to the salsa:  

   Add the fried tortilla quarters to the salsa. Gently turn over the pieces of tortilla until they are all well coated with salsa. Let it cook for a few minutes more. Remove from heat. Serve chilaquiles with garnishes and fried eggs, and beans or nopalitos.

   
   

Red chile sauce

Take 4 dried ancho chiles, remove seeds, stems, and veins. Heat chiles lightly on a skillet on medium heat to draw out their flavor. Put chilies in a saucepan, pour boiling water over to cover. Let sit for 15 minutes. Add chiles, 2 garlic cloves, 1/2 teaspoon of salt, and 1 1/2 cups of chile soaking liquid to a blender. Hold the blender lid down tightly while blending; blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles.

Salsa verde

Put 1 pound of tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves of garlic. Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use a slotted spoon to remove tomatillos, jalapeno, and garlic to a blender. Add a cup of the cooking liquid. Blend until completely puréed. Add salt to taste.

[Source: https://www.simplyrecipes.com/recipes/chilaquiles/]