Prep 30 mins
Cook 35 mins
Many years ago I traveled to Cancun with a friend for a little fun and sun. Rather than frequenting the Americanized restaurants on the beach strip, we ate our meals downtown in places frequented by locals. One particular morning, we tried chilaquiles for breakfast and I was in heaven. On returning, I went looking for a recipe to replicate the flavors and this one comes close. Though this recipe makes the dish from scratch, typically these are made largely from leftovers from the night before.
- 2 cups tomatillos, husked and chopped
- 1⁄2 cup poblano chiles or 1⁄2 cup new mexico pepper, roasted and chopped
- 1⁄4 cup yellow onion, minced
- 2 garlic cloves, minced
- 3⁄4 cup chicken broth or 3⁄4 cup chicken stock
- 2 tablespoons whipping cream
- 3 tablespoons fresh cilantro, minced
- salt and pepper
- 12 -16 stale corn tortillas, thick ones work the best
- vegetable oil (for frying)
- 1 cup chorizo sausage, cooked and drained
- 1⁄2 medium onion, sliced in thin rings
- 2 cups monterey jack cheese
- crema (garnish)
- To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture.
- Pre-heat oven to 350 degrees.
- Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels.
- Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.
Talk about an authentic tasting Mexican dish! I did make a couple substitutions but can't wait to try again when I have all the ingredients. I used flour instead of corn tortillas and soyrizo instead of chorizo. Both substitutions worked great and I like to use soyrizo because it's not as greasy as chorizo (although not as authentic either). I also did not have creama so I served with sour cream instead. I tried your "in a pinch" method for whipping cream and that also turned out great! I served this dish with Arroz Verde - Arroz Verde (Green Rice). The complete meal (along with a cerveza Pacifico) made me feel like I was back on vacation in Mexico - Thanks for the great recipe!
My girlfriend and I were talking about breakfast and I mentioned Chilaquiles. I haven't had them in a while and I decided to look up a recipe and make some at home, rather than eat out. There were a lot of recipes to choose from and I couldn't decide, until I read the ingredients on this one. I had to give it a try. WOW! It was a smash hit for everyone in the house! I've never had Chilaquiles quite like this. These are the best, by far. I followed the recipe to a "T", with one addition. When the bed of tortilla and chorizo was on the baking dish, I poured 6 scrambled eggs over them before pouring on the salsa. Mom used to make Chilaquiles this way on the stove and I wanted some egg in the mix. Thank you very much, Toni. My family has very happy bellies.