Chilaquiles is a dish made with fried tortillas and any kind of salsa. My grandmother liked to use canned enchilada sauce. And I usually use Chile de Molcajete, because I always have some on hand.
The first recipe is for Red Chilaquiles. This is a dish that is traditionally served at breakfast. The first thing you'll notice is that my chilaquiles aren't red at all. But that's because I'm a wuss. I only add two chiles de arbol to my salsa. If you want a redder sauce and can stand the heat, then add a handful of arbol chilies.
- 12 oz. tomatillos, husks removed
- Arbol Chilies
- 18 corn tortillas
- 1 small onion, sliced
- 1 cup shredded Oaxaca cheese (or use Queso Fresco)
Place the tomatillos and arbol chilies in a medium saucepan. Add enough water to the saucepan to cover the tomatillos. Bring to a boil over medium-high heat. Remove from heat and let cool slightly.
Puree the tomatillos, chilies and 1/2 a cup of the cooking water in a blender or food processor. Season with salt. (If the salsa is too thick, add an additional 1/4 cup of cooking water.)
Heat a couple of tablespoons of oil in a large skillet over high heat. Cut the corn tortillas into strips, wedges or squares.
Fry the cut tortillas in oil until slightly crispy. Place on a plate lined with paper towels to absorb any excess oil.
In the same skillet, heat a teaspoon of oil. Saute the sliced onion for a minute.
Add the tortillas, and continue to saute for a few minutes.
Pour the tomatillo salsa over the tortillas.
Reduce heat to low, top chilaquiles with shredded cheese, cover skillet and let simmer for 5 minutes.
Serve with Refried Beans. Enjoy!!!
Another delicious chilaquiles recipe that can be served at lunch or dinner is Chilaquiles Verdes con Pollo. The sauce is made with tomatillos, onion, garlic and serrano chilies.
Chilaquiles Verdes con Pollo
- 24 tomatillos
- 2 serrano chilies
- 1 clove garlic
- 1 small onion
- 24 corn tortillas
- 1 to 2 chicken breasts (cooked and shredded)
- 1 cup shredded Oaxaca cheese (or Queso Fresco)
Place the tomatillos, chilies, garlic and onion in a medium saucepan. Fill the saucepan with enough water to cover the tomatillos. Bring to a boil over medium heat; let cool slightly.
Puree the tomatillos, chilies, garlic, and onion with 1 to 1-1/2 cups of water in a blender or food processor. Season with salt; set aside.
In a large skillet, heat 3 tablespoons of vegetable oil over high heat. While the oil is heating cut the tortillas into strips, wedges or squares.
Fry the tortilla wedges in oil until slightly crispy.
Add the chicken. Continue to cook for a few minutes.
Carefully, pour the salsa over the tortilla wedges and chicken.
Top with shredded Oaxaca cheese. Cover skillet and let simmer over low heat for 5 to 10 minutes.