Prep 15 mins
Cook 20 mins
Chilaquiles are tortillas cut into strips, fried, and cooked in either a red or green sauce. Literally meaning "poor man's food", chilaquiles were undoubtedly invented as a way of using up leftover tortillas. They have evolved into a very versatile dish, with some rather sophisticated variations. The following version uses a red sauce; however a green sauce, such as the one given for Huevos al Albañil, below, is also very good. This is by KAREN HURSH GRABER.
- 20 medium corn tortillas
- 1⁄2 cup vegetable oil
- 6 ancho chilies, seeded, deveined and soaked in hot water until soft
- 4 roma tomatoes, roasted and peeled
- 2 large garlic cloves, peeled
- 1⁄2 medium white onion, peeled
- 1⁄2-1 cup chicken broth
- 1 1⁄2 cups shredded shredded oaxaca cheese or 1 1⁄2 cups gouda cheese or 1 1⁄2 cups chihuahua cheese
- 1 chicken breast, poached and shredded
- thinly sliced onion
- 1 cup Mexican crema or 1 cup creme fraiche (crema acida) or 1 cup sour cream (crema acida)
- Cut the tortillas into strips or wedges. In a large saucepan or cazuela, heat the oil, add the tortilla strips, and fry until crisp. Remove and drain on paper towels.
- Place the softened chiles, tomatoes, garlic and onion in a blender and puree until smooth. Pour the mixture into the same saucepan used to fry the tortillas, bring to a boil, lower heat, and cook for about 15 minutes. Add salt to taste.
- Place the tortilla strips in the hot sauce, add the chicken broth and cook until most of the sauce has been absorbed.
- Distribute the shredded cheese and chicken over the chilaquiles. Garnish with onion rings and serve with crema.