Chilaquiles
Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and lightly fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Eggs (scrambled or fried) and pulled chicken are sometimes added to the mix. The dish is topped with cheese (typically queso fresco) and/or sour cream (crema), and it is served with refried beans.
Like many dishes, regional and familiar variations are quite common. Usually, chilaquiles are eaten at breakfast or brunch. This makes them a popular recipe to use leftover tortillas and salsas. Moreover, chilaquiles are often lauded as a cure for the common hangover; this is because in Mexico it is believed that spicy foods help in the recovery process from a hangover. This can be attributed to the body's reaction to chemicals released (chiles contain the chemical capsaicin, a potent and well-documented pain reliever).
- For Tomato Salsa
- 8 Roma tomatoes, coarsely chopped
- 2 fresh Jalapeño peppers, coarsely chopped
- 2 dry Guajillo peppers, deveined & deseeded
- 4 garlic cloves
- 3 cloves
- pinch of oregano
- 1 medium sweet onion, diced
- 1/2 cup cilantro, chopped
- salt and pepper
- light olive oil
- water
- For Chilaquiles
- 20 medium corn tortillas cut in small triangles
- 6 eggs, beaten
- light olive oil
- 1 small onion, diced medium
- queso fresco
- diced avocado
- chopped cilantro
- crème fraiche
- salt and pepper
For Tomato Salsa
In a pot, cook tomatoes and Jalapeño peppers in 2 cups of water for 10 minutes or until cooked through. Set aside. In a small pot, cook Guajillo peppers in 2 cups of water for 8 minutes. Place the cooked Guajillo peppers plus cooking liquid, garlic, cloves and oregano in a blender or food processor and process until smooth. Add cooked tomatoes, Jalapeño peppers plus cooking liquid and process for 10 to 15 more seconds. The combined salsa should be a little chunky.
Heat 2 tablespoons of olive oil in a medium stock pot. Add diced onion and cook until translucent (about 6 minutes). Add salsa from the blender and simmer for 15 minutes. Add cilantro and stir. Salsa is ready to be used for the Chilaquiles or other recipes.
If the sauce is too thick, add more water and simmer for five more minutes.
For Chilaquiles
Cut the tortillas in bite size triangles. Heat ½ cup of light olive oil in a small sauté pan. Fry tortilla triangles a few at a time until golden on both sides. Remove and place on a bowl over a paper towel to drain excess oil.
In a large sauté pan, heat 3 tablespoons of light olive oil and add diced onion, a pinch of salt and freshly cracked pepper and cook until translucent. Add the fried tortilla triangles and mix with cooked onions. Add beaten eggs and cook until set. Add salsa and continue cooking until simmering.
Serve in a shallow bowl and garnish with crumbled queso fresco, diced avocado and cilantro then drizzle a tablespoon of crème fraiche over chilaquiles.
Notes
This recipe can be prepared vegan by omitting the eggs, queso fresco and crème fraiche.
