This Chilaquiles “chee-lah-KEE-lays” recipe comes from best friend, Lisa, who is one of my oldest and dearest friends we’ve know each other our entire lives. The first time she spent the night at my house she was still in diapers (maybe I was too!) She is someone who is always there for me when I need her…and how many people can you really say that about these days? I have helped her to you know…I did assist in picking out her awesome husband, while traveling in Greece together (no… he’s an American!)
Thanks for being such a good friend ~ love you lots… (Even though you do drive me crazy sometimes, just like a sister would!)
Say- “chee-lah-KEE-lays” Chilaquiles are tortilla chips (or fried, stale tortillas) cooked in a green chili sauce and topped with cheese. They have many variations: tomato sauce, a fried egg or a piece of chicken or beef. I made the Red Chili Sauce this time but, I think I will try the Salsa Verde next time!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
1 dozen corn tortillas, preferably stale, or left out overnight to dry out a bit, quartered or cut into 6 wedges or corn tortilla chips
Corn oil for pan
1 cup shredded Mexican mix cheese (Trader Joes’s or Costco)
Cotija cheese or queso fresco
A few sprigs of epazote (optional)
Garnishes: Avocado, Crème Fraiche, thinly sliced red onions, cilantro finely chopped
Lightly coat a medium frying pan with oil. Heat over medium-high heat and add in the corn tortillas/chips and brown. Quickly pour sauce over chips and reduce heat to medium-low. Simmer chips in sauce (but do not stir them until the chips have absorbed enough liquid to become soft. Sprinkle cheese on top and let cheese melt. Garnish and serve immediately.
*Red chili sauce
Take 4 dried ancho chilies; 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 hot water over to cover. Let sit for 15 minutes. Add chilies, 2 garlic cloves, 1/2 teaspoon of salt, and 1 1/2 cups of chili soaking liquid to a blender. Hold down lid of blender tightly while blending, blend until completely puréed. Strain through a mesh sieve into a frying pan to make the chilaquiles. (Red chili sauce recipe)
Put 1 lb tomatillos, husks removed, into a saucepan, cover with water by an inch. Add 1 jalapeno, stems and seeds removed. Add 2 cloves garlic. Bring to a boil. Cook for 5 minutes until tomatillos have changed color and are cooked through. Use 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. (Salsa verde recipe)