If you’ve never heard of chilaquiles, it’s time to change that. Most people would fry up yesterday’s tortillas and simmer them in a simple roasted tomato sauce. When they’re that not-too-crispy, not-too-mushy texture that I absolutely love, they get spooned onto a plate, drizzled with crema and sprinkled with cheese.
| Level: | Intermediate |
| Total: | 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 5 plum tomatoes, may substitute fire-roasted whole canned tomatoes
- 1 1/2 tablespoons extra-virgin olive oil
- 1 small white onion
- 3 cloves garlic
- 3 canned chipotle chiles en adobo
- 1/2 cup epazote leaves, may substitute cilantro leaves
- Kosher salt
- 4 cups chicken broth or water, plus a little extra as needed; may substitute vegetable broth
- 8 ounces thick, homestyle tortilla chips
- 1/3 cup crème fraîche, may substitute crema or sour cream
- 1/4 cup Mexican queso anejo cheese, crumbled, may substitute Romano
Instructions
- Heat the broiler. Spread the tomatoes onto a baking sheet and broil until they are darkly roasted, about 6 minutes a side.
- (Note: Chef Bayless uses half a large onion, but this recipe has substituted 1 small onion instead.) Cut the onion in half, then cut both halves into ¼-inch slices; reserve half of the slices for garnish. Heat oil in a Dutch oven or a deep, large skillet over medium heat. When the oil is hot, add the sliced onion and cook, stirring regularly, until golden, about 7 minutes. Peel and mince the garlic cloves; add to golden onions and stir until soft, 1 more minute.
- Remove the roasted tomatoes from the oven and transfer to a blender. Add the chipotles and blend to a coarse purée. Pour the mixture into the pan with the sautéed onions and garlic; cook over medium-high heat until the sauce has thickened, 3 to 4 minutes.
- Add the epazote or cilantro and the broth. Season with 1 teaspoon salt and bring to a rolling boil; taste and add more salt if necessary. Add the chips and make sure they are coated with the sauce; then cover the pan and turn off the heat. Allow to rest until the chips have soaked up the sauce, 5 minutes.
- Gently stir the chilaquiles before spooning them into a serving dish. Top with the remaining half of the onion slices and garnish with the crema, queso anejo, and additional epazote or cilantro.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 221 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 4 g |
| Cholesterol | 9 mg |
| Sodium | 625 mg |
Reviews
Flavorful! The perfect spiciness! Throw a fried egg on there