Chilaquiles are like a Mexican version of nachos.
Did you think nachos were Mexican?
*food snob moment*
Apparently tortilla chips aren't even properly Mexican! Although I hear they're catching on.
(And I'm really not judging, just because they aren't Mexican doesn't mean they aren't delicious after all.)
But back to chilaquiles. It's like nachos except you make your own tortilla chips and then soak them in salsa, red or green depending on your mood.
I'm pretty sure that if you want to change a food from Mexican-American to straight up Mexican, just replace cheese with salsa.
Also cut the cumin. And no sugar! I'm looking at you, fans of sweet chicken tacos.
Geez, such a snob. Sorry, I'll stop.
(I won't, I live for this)
Sprinkle these with queso fresco, some white onion slices, cilantro and crema and there it is.
The breakfast of your dreams!
They're wonderful for using up aging ingredients like excess tortillas or salsa.
Some people top them with fried eggs. I didn't go so far in my endeavor.
|Don't judge my messy kitchen! This is how I live.|
Go where I did not.
adapted from The Food Network
I made my own salsa but you certainly don't have to. For a more authentic flavor that can be found in most grocery stores I recommend La Costena brand. Of course if you have access to more locally made, go for it!
1 lb tomatillos
3 jalepeno peppers (or serranos)
6 garlic cloves
1 large white onion
olive oil, as needed
salt and pepper
1/2 cup fresh cilantro leaves
1/3 cup vegetable oil
10 corn tortillas, the staler/dryer the better
queso fresco, to taste
Mexican crema (sour cream works too), to taste
Sliced white onions, to taste
Fresh chopped cilantro leaves, to taste
For the salsa: peel and rinse the tomatillos. Put chiles, onion and tomatillos on a baking sheet. Season with a little olive oil and salt and pepper. Broil until softened and slightly charred, about 7 minutes. Take the tops of the chiles, put broiled things and fresh garlic in a blender with about 1/4 cup of water, and blend until smooth.
For chilaquiles: heat 1/3 cup vegetable oil in a pan over medium/medium-high heat. Fry dry tortillas until browned and crisp. Drain tortillas on paper towels and wipe oil out of pan with a paper towel. Add salsa in, bring to a simmer. Break up tortillas into halves and quarters and toss into the salsa. Cook together about 5 minutes.
Pour tortilla/salsa mixture into a serving bowl and top with queso fresco, creme, fresh sliced onions and fresh cilantro.