Chilaquiles with Chorizo

  4.1 – 22 reviews  • Easy Brunch Recipes
Level: Easy
Total: 1 hr 5 min
Prep: 20 min
Inactive: 10 min
Cook: 35 min
Yield: 4 servings

Ingredients

  1. 6 ounces Mexican-style pork chorizo (recommended: Reynaldo’s)
  2. 1 tablespoon vegetable oil
  3. 3 cups Stovetop Salsa, recipe follows
  4. Tortilla Chips, recipe follows
  5. 4 ounces Cheddar, grated
  6. 4 ounces Monterey Jack, grated
  7. 1/2 cup sour cream
  8. 1 small red onion, finely diced
  9. 1/4 cup chopped fresh cilantro leaves
  10. 6 Roma tomatoes
  11. 1 large yellow onion, root removed, peeled, and halved
  12. 1 jalapeno, stemmed
  13. 2 cloves garlic, peeled
  14. 1 teaspoon salt
  15. 1 cup loosely packed fresh cilantro leaves and stems
  16. 1 teaspoon salt
  17. Freshly ground black pepper
  18. 3 cups canola oil
  19. 36 corn tortillas, cut into 8 wedges
  20. Salt
  21. Sweet paprika

Instructions

  1. Remove the chorizo from its casing by splitting 1 end and squeezing out the meat. In a large heavy-bottomed high-sided saute pan, fry the chorizo in the oil until it is grainy but still soft, about 4 minutes, stirring frequently with a wooden spoon to break up the meat and prevent a crust from forming on the bottom of the pan. Set aside and keep hot.
  2. In a large stockpot over medium-high heat, stir the salsa with a wooden spoon until hot and sputtering. Add half the tortilla chips and stir to coat with the salsa, then cook until beginning to soften, about 3 minutes. Add the rest of the tortilla chips, stir to coat with the salsa, and cook until beginning to soften, about 3 to 5 additional minutes. There should be a nice mix of very soft and still slightly crunchy chips when the chiliqueles are finished. Remove from the heat and use a slotted spoon or tongs to heap generous portions into each of 4 bowls. While still piping hot, top with the grated Cheddar and Montery Jack cheeses, chorizo, a dollop of sour cream, and a sprinkling of red onion and cilantro. Serve hot with Guacamole on the side.
  3. In a medium stock pot, place the tomatoes, onion, jalapeno, and garlic and cover with 2 quarts water. Bring to a boil over high heat and let cook 5 to 8 minutes, until the vegetables are very soft. Transfer with a slotted spoon to a blender and puree until smooth with the cilantro and salt. If the salsa is too thick (it should have the consistency of a very thick soup), add a little of the cooking liquid. Check seasoning and add additional salt, if necessary, and pepper, to taste.
  4. In a large high-sided saute pan over medium heat, bring the oil to 350 degrees F. Fry the chips in small batches until crisp and lightly golden, about 2 to 3 minutes. (They will continue to darken while resting.) With tongs or a metal frying ladle, transfer the chips to a large bowl lined with paper towels. Season with the salt and paprika while still warm. Repeat with the remaining chips.

Nutrition Facts

Serving Size 1 of 4 servings
Calories 2383
Total Fat 206 g
Saturated Fat 31 g
Carbohydrates 109 g
Dietary Fiber 16 g
Sugar 8 g
Protein 36 g
Cholesterol 101 mg
Sodium 1560 mg

Reviews

Ellen Berger
Great recipe for brunch, lunch or dinner. I’ve made this several times and everyone absolutely LOVED them. Couple things I’ve done differently – added a bit more salt to the salsa, used extra thick and crunchy tortilla chips (purchased, omitted the cilantro and served sliced avocados on the side.
Jamie Curtis
Delicious! Added homemade guacamole because my daughter loves it.
Leslie Hartman
I made this without using the chorizo and it was still good. I also had enough salsa left to use it as a base for my Santa Fe Chicken recipe that I created, so it is worth making the salsa because it is so easy and use it in other recipes. I have added this salsa to other salsa recipes that I have.
Sheila Stevenson
I made this exactly as the recipe says, and served it with the guacamole. Both my husband and i really loved it! I am going to make it again. Thanks Amy!
Jodi Stanley
this recipe was very good. i made it for my boyfried & some friends, everyone really enjoyed it. the chorizo has a strong flavor so a little goes a long way.
Robert Johnson
I made a permuted, hastened version of this dish for an ad hoc brunch with friends in Los Angeles after having seen how ridiculously simple it was on Amy’s show. With an eye to what was available in terms of time and frige contents, and using pre-made medium-spice salsa and unsalted tortilla chips (both from a very authentic Mexican brand), I substituted chopped bacon for the chorizo and topped it all with fried eggs and chives. Let me tell you, I have never had such an overwhelming response to a dish that was so easy to whip up. The result was a great complement to eggs in terms of flavor, texture, spicing, and heat. I have traveled extensively in Mexico, as well, and with all respect for my fellow reviewers, a dish need not be absolutely authentic to have your guests yelling, “!Que rico!”
Troy Campbell
People who review this recipe should actually make it and try it before criticizing, IMO. It didn’t take very long to make the chips and salsa. The chips were totally worth the time and effort. The chip/salsa mix is way better than regular nachos. Once all the chips were mixed into the salsa though, I realized that if you’re unable to eat them all at once, it’s a good idea to hold off on mixing all the chips as they will just get soggy. Like some other reviewers said, it’s a great comfort food with a lot of flavor.
Alexander Martinez
Amy this is the best salsa recipe that I have ever made. PERFECT! Very quick, easy and flavorfull. Keep up the good work=)
Benjamin Bowen
I’m just learning to cook, and this recipe was a great one for me to try. I absolutely loved it and I can’t wait to make it again. I’m not a fan of soggy chips, so next time I’ll just pour the salsa on top of my crispy chips and eat like nachos. But overall, fantastic!
Daniel Martinez
I loved the idea of cooking the chips in the salsa.

 

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