A chilaquile is essentially corn chips tossed in a sauce base and then topped with your favorite ingredients. Here is one recipe.
- Cut a stack of corn tortillas into eight wedges (like a pizza)
- Fry them in canola oil at about 375 degrees
- When they are browned, remove using a spider strainer, and salt immediately.
- Alternately, you can use Doritos, Fritos, or other corn chips
- Set aside in a very large mixing bowl
SAUCE
- In a large fry pan, saute a sliced onion in vegetable or canola oil
- Add some halved or quartered cloves of garlic
- Chipotle peppers in adobo sauce
- Optional jalapeños, serranos, poblanos – roasted and skinned
- Salt and pepper
- Add a small of crushed tomatoes, or two cups of salsa
- Bring to a light boil, then reduce heat and simmer for about 5 minutes.
- Let cool about 10 minutes then put into blender and blend until blended, but still a bit chunky
- Meanwhile, fry up one egg per person being served
Alt: Use some sort of protein: shredded chicken, pork, carnitas
HINT: You can put one egg in a skillet with 1/4 C boiling water and cover. Cook for 3 minutes. Dump water and return to heat just until water has evaporated.
FINISH
- Pour sauce over chips and toss just to coat completely
- Plate, and then top with your protein
- Drizzle Mexican Crema or warmed sour cream over the top
- Sprinkle with shredded cheese – Cotija is traditional
- OPT: Put back in the oven to melt the cheese
- Sprinkle with chopped cilantro and thinly sliced red onion.
- Optional: Add a dollop of creme fraiche
- Serve hot.
This CANNOT be made ahead, and must be combined just before serving, or the chips will be soggy.
