| Level: | Intermediate |
| Total: | 1 hr |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 3 tablespoons canola oil
- 10 Roma tomatoes (about 2 1/4 pounds), roughly chopped
- 2 cloves garlic, roughly chopped
- 1/2 yellow onion, roughly chopped
- 2 canned chipotle chiles in adobo sauce
- Salt and freshly ground black pepper
- Vegetable oil, for frying
- Sixteen 6-inch corn tortillas
- Salt
- 6 fried eggs, for serving, optional
- 1/4 cup crumbled queso fresco
- Thinly sliced red onions, for garnish
- Mexican crema, for garnish
- Chopped fresh cilantro, for garnish
Instructions
- For the salsa: Heat the canola oil in a medium heavy-bottomed skillet over medium-high heat. Add the tomatoes, garlic and onions and saute until golden brown, 10 minutes. Add the chipotles and saute for another minute.
- Add the skillet ingredients along with 1 tablespoon salt and 1 teaspoon black pepper to a blender and process until smooth. Return the mixture to the skillet and cook over medium-low heat for 5 minutes; season with additional salt and pepper. Keep warm.
- For the tortilla chips: Heat 2 inches of oil in a large, low Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. While heating, stack the tortillas and cut the stack into 8 triangles.
- Working in batches, fry the tortilla triangles until crisp and golden in color, about 2 minutes per side. Remove the chips from the oil and drain on a paper towel-lined baking sheet; season with salt.
- Add the tortilla chips to the skillet with the warm salsa, making sure all the chips are fully coated in the salsa. Transfer to a serving dish. Top with fried eggs if desired, and sprinkle with the queso fresco. Garnish with thinly sliced red onions, Mexican crema and chopped cilantro.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 754 |
| Total Fat | 64 g |
| Saturated Fat | 6 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 151 mg |
| Sodium | 862 mg |
Reviews
Best Chilaquiles recipe I have found. Gracias Marcela.
I made this recipe last summer when I had tomatoes from my garden. I canned the salsa and we continued to eat it throughout the winter. Sometimes we would just pour over a fried egg, yummy. My husband made flat enchalaidas once that were great. I’m going to do the same with my extra tomatoes this year.
I must say, I think this is the best chilaquiles I’ve ever eaten! I added sliced black olives and avocado, and used cotia cheese instead of queso fresco. Also didn’t have Mexican crema, so used low-fat sour cream Wonderful!
Made this for dinner and it was so Good. Used sour cream and Jack cheese, it is what I had on hand. It worked and I will make this again!!!!!
I ate this dish many times in Mexico. I always would look forward to going just to eat this!! The only change we would suggest is a little less salt. In Mexico, they would add lots of other stuff. So of course, we added scrambled eggs. Thank you Marcela for taking me back to Mexico with the extra bonus of CHIPOTLE!!